To get the szechuan sauce going, you need to mix the chili sauce, rice wine or shao-hsing, fish sauce, soy sauce, hoisin sauce, sugar, chili paste, garlic, a pinch of MSG (ouch!), oil of hot chili, sesame oil, and half a tsp peanut oil. Pigeonhole this sauce mixture for later serving and heat up your wok. Cook the salted lobster in the super-hot wok. This can take about 4 minutes. To drain the oil after they're cooked, lay them on platters with paper towels. Stir in the scallions, ginger, dried chilis, and garlic in the oil left in the sizzling wok and fry them for a minute. Toss in the lobster cuts. Serve this with the premixed
szechuan sauce.
