1. Peel off garlic.
2. Then, peel off a small piece of ginger and cut it into 6 slices.
3. Wash and cut green onions into half. Separate the top white part and the bottom green part.
4. Next, cut lobster tails into pieces. Each lobster tail is cut into 3 pieces.
5. Meanwhile, pour water into the big pot. Turn on medium high fire.
6. When water is boiling, add yi mein into the water. Let it cook for 2 minutes, turn off the fire and cover the lid for 2 minutes.
7. Drain the noodles.
8. After, put the cooked and drained yi mein noodles on the plate.
9. Crack an egg and put the egg white into a container. Then, dip a piece of lobster (the flesh parts) into the egg whites.
10. After that, put cornstarch into a container. Dust the lobster pieces (the flesh parts) with cornstarch. Repeat steps 9 and 10 for the rest of the lobster pieces.
11. Pour vegetable oil into the wok and turn on medium small fire.
12. Insert wooden chopsticks to see if there are any air bubbles around. When the oil is hot enough for deep frying, air bubbles will appear around the wooden chopsticks. Or, use the thermometer to measure temperature around 350-375 F.
13. Deep fry the lobster pieces until it changes color. Don’t need to be fully cooked at this point.
14. Once it changes color, take them out on a plate.
15. Clean up the extra oil from the wok. Pour oil into the wok, turn on medium small fire.
16. Add garlic, ginger, the top white part of green onions from step 3 and stir fry them a little bit.
17. After that, add the deep fried lobster pieces from step 14 into the wok. Keep stir frying a little bit.
18. Pour cooking rice wine, stir fry a little bit. Add water, oyster sauce, salt, sugar and white pepper. Stir it, cover the lid and let it cook until it’s boiling.
19. In a small container, add cornstarch and water. Mix it well.
20. Lastly, pour the cornstarch mixture into the sauce in step 18. Keep stirring it until the sauce is thickened. Add the rest of the green part of the green onion into the sauce and mix it well.