Stir-fried shrimp tails are the best to eat. The following is the tutorial:

1. Prepare 1-2 kg of frozen shrimp tails, add water, add a teaspoon of salt to thaw them (salt can accelerate the thawing and have sterilization effect), and then wash them with clear water several times.

2. Prepare auxiliary materials: star anise, pepper, fragrant leaves, angelica dahurica, cinnamon, dried peppers, onion, ginger and garlic, and prepare two spoonfuls of bean paste, a small hot pot bottom material (any spicy hot pot bottom material can be used) and 1 crystal sugar.

3. Boil a pot of boiling water, put the water into the shrimp tail, blanch it for two minutes, and take it out. This step is to make the shrimp tail cleaner.

Rinse both sides after taking it out, and then dry it as much as possible. Because it will be oiled later, pour a proper amount of oil into the pot, and the oil temperature will rise to 7% (just smoke slightly), then pour the shrimp tail quickly and simply turn over the oil.

4. Leave the bottom oil in the pot, add onion, ginger, garlic, bean paste and stir-fry red oil in turn, add bean paste and stir-fry until fragrant (low fire, so as not to stir-fry), then add other spices (star anise, fragrant leaves, pepper, cinnamon, pepper and angelica dahurica) and continue to stir-fry until fragrant. At this moment, the crystal sugar melts to half, pour in shrimp tail and open.

5. Start seasoning: half a spoonful of soy sauce for color mixing, one spoonful of soy sauce, one spoonful of oil consumption, one spoonful of white pepper and one spoonful of chicken powder. At this moment, you can grasp the degree of saltiness according to your own taste. Under normal circumstances, you don't need to add salt. The bean paste, including the bottom of hot pot and soy sauce, is salty. Cover it, turn it to low heat, and wait for five minutes to get the taste.

6. When it's time, turn it to a big fire, turn it constantly, and thicken the excess soup. Sprinkle with sesame seeds, garnish with coriander or chopped green onion, and serve.

Shrimp tail and crayfish are actually the same kind. Shrimp tail is crayfish with its head removed, so there is no difference between them. However, in terms of eating, shrimp tails are more expensive than crayfish, because the main eating part of crayfish is shrimp tails. Shrimp tail has the effects of helping digestion, tonifying kidney and strengthening yang, and preventing arteriosclerosis.