Ingredients: supermarket frozen crawfish tail (relatively clean, I don't know where to sell the whole one, but also remove intestines and dirt), onion, ginger, garlic (just cut into large pieces, a little more), vegetable oil (a little bit), dried Chili (whole red), pepper (granular), Dahongpao hot pot bottom material (spicy, this is the most critical), sugar and beer.
Practice: thaw the lobster tail, heat it with oil in a dry pot with water control, add onion, ginger, garlic and lobster tail and stir fry, and basically dry the water. When the lobster is slightly red, pour in soy sauce and sugar, stir-fry and color, and pour in Dahongpao hot pot bottom material (I usually pour half a bag), because there is butter in the hot pot bottom material, and the pepper inside will be very hot when the butter melts.
When oiling, you can pour beer (canned and semi-canned) and water (just a little more than lobster), and add dried Chili to drink Chili according to your own taste (you can also leave it, Dahongpao is very spicy, but it looks good). Pour the contents of the top pot into the casserole. Stuffy for 7 or 8 minutes, add some vinegar when cooking.
Note: the whole process does not need to add salt. The flavor is characterized by butter, thick and spicy, and the meat of lobster tail is easier to peel. After being stewed in casserole, the curved back of lobster tail will be unified upward, beautiful and red. Tip: Hold the tail in your hand, straighten the lobster and eat the meat together, hehe, don't peel it:)
The above is the introduction of how to make lobster tails. In fact, many times, it seems difficult for you, but it is easy to do in practice. If you follow these steps and methods, you can make these delicious foods yourself, and you don't have to worry about food safety and hygiene.