Specific steps:

1, shrimp tail bought back with running water to wash and thaw, thawed, do not directly fry, more than this step is the most critical, first of all, we put the tail of the shrimp blanch into hot water for a minute, add a little salt and wine, the purpose is to remove the fishy taste of shrimp, this step can be a great way to remove the fishy shrimp, not afraid of their own shrimp at home to eat up especially fishy. And after blanching shrimp tail has been 8 mature, fried very quickly, but also to prevent the shrimp meat fried for a long time to become very firewood.

2, blanched shrimp fished out and standby, the pan into the bottom of the oil, the oil temperature 6 into the hot time into the garlic, ginger, scallion, segment, anise, dry chili and pepper burst incense.

3, and other ingredients fried flavor, pour into the shrimp tail stir-fry, add cooking wine, sugar, soy sauce, pepper, stir-fry a few times, and finally into the salt and chicken stir-fry evenly, these seasonings can be according to their own tastes, the amount of on the line.

4, stir fry a few times over high heat, this last step is also very critical, pour in the beer to start stewing. (Submerged shrimp tail can be) put beer stew is to ensure that the meat tender method, point 2, with beer stew can also be removed again shrimp fishy flavor, simmer on high heat for about 5 minutes to collect juice.

5, out of the pot and then sprinkled with some parsley, so a homemade version of stir-fried lobster is also done. Do it yourself at home especially simple, affordable, the key is very hygienic.