Specific steps:

1. Wash the shrimp tails with running water and thaw them. Don't fry them directly after thawing. This step is the most important. First, we blanch the shrimp tails in hot water for one minute, adding a little salt and cooking wine, in order to remove the fishy smell of the shrimp. This step can greatly remove the fishy smell of the shrimp, and we are not afraid that the shrimp cooked at home will taste particularly fishy. Moreover, after blanching, the shrimp tail is 8 mature, and it is fried quickly, which also prevents the shrimp meat from becoming very firewood for a long time.

2. Take out the blanched shrimp for later use, put the base oil in the pan, and when the oil temperature is 6% hot, add garlic, ginger, onion, diced star anise, dried pepper and pepper to saute.

3. After the ingredients are fragrant, pour in the shrimp tail and stir-fry, add cooking wine, appropriate amount of sugar, soy sauce and pepper, stir-fry for a few times, and finally add edible salt and chicken essence to stir-fry evenly. These seasonings can be determined according to your own taste, and the right amount will do.

4. After the fire has been stirred for a few times, this last step is also crucial. Pour in beer and start stewing. (Just submerge the shrimp tail) Stewing with beer is the only way to ensure the meat is fresh and tender. Secondly, stewing with beer can remove the fishy smell of shrimp meat again, and simmer for about 5 minutes on high fire to collect juice.

5. Sprinkle some coriander after the pan, and a home-cooked version of stir-fried lobster will be ready. Doing it at home is particularly simple, large in quantity and affordable, and the key is very hygienic.