Accessories: 200Ml beer, 1 spoon sugar.
1, prepare materials.
2. Put a little white wine in the water, soak the lobster tail for about 10 minute, and clean it.
3. Add 2 times more oil to the pot than cooking, add 70% shrimp tail and fry until the shell is hard and take it out for later use. Shrimp shells become brittle and the meat becomes tight.
4. Pour 2 tablespoons of rapeseed oil into the pot, add half of garlic, Jiang Mo and millet pepper foam, and stir-fry until it turns yellow.
5. Pour in the fried shrimp tail and stir well.
6. Add 200ml beer, 1 tsp salt, 1 tsp sugar, 1 tsp oyster sauce, 1 tsp soy sauce and 1 tsp chicken essence, cover and stew for about 5 minutes.
7. Finally, open the fire to collect the juice, sprinkle with a handful of minced garlic and coriander, and serve.