Raw materials:Lobster tail a catty, ginger 5-6 pieces, the right amount of pepper, chili powder, cinnamon the right amount, the right amount of wine, a small amount of salt, Pixi County Bean Sauce according to personal taste, sesame leaves 3-4 pieces, the right amount of sugar, beer 1 hear, garlic, pepper the right amount! Dry chili peppers, green onion white section of the right amount

Step one: shrimp tails bought back to thaw, thawing is complete, find a small brush to the shrimp tails one by one to brush clean, shrimp line, standby.

The second step: shrimp tails cleaned and put into a pot of boiling water blanching 2-3 minutes, so that the dirt can be better dealt with clean, blanch well after the fish out of the water and drain.

The third step: white onion appropriate amount of cut, ginger slices, garlic broken, dried chili pepper cut, pepper, pepper according to personal taste, a few pieces of leaves can be, cinnamon moderate, PI County soybean paste.

Step 4: sit in a frying pan, put some more oil, oil temperature is not too high, into the mace, peppercorns, dried chili pepper segments choking the pot, and then add onion, ginger and garlic stir fry together with flavor, and then into the Pixian Douban sauce stir fry red oil, turn on the fire into the tail of the shrimp quickly stir fry for about half a minute.

Step 5: to the pot pour into the amount of beer, beer is not more than shrimp tail can be, and then into the leaves and cinnamon, like spicy some of you can then put some chili and chili powder, turn to medium heat stewing system soup is absorbed by the tail of the shrimp, the time of about 10 minutes or so can be put, put a little bit of sugar, sugar has a role in improving the taste, so that shrimp tail taste will be better, like a little heavier taste of the time you can put some salt. Then high fire juice.