Preparation materials: 500 grams of shrimp tails, 1 tablespoon of Pixian Douban hot sauce, 2 tablespoons of vegetable oil, 2 tablespoons of salt, 1 tablespoon of cooking wine, 1 tablespoon of chili powder, 1 star anise, a little cinnamon, bay leaves A few slices, a little Panxiang, an appropriate amount of stock, 2 cloves of garlic, 2 sections of green onions, and 2 tablespoons of sesame oil.

1. Prepare various materials.

2. Thaw the frozen lobster tails, rinse and drain and set aside.

3. Heat oil in a hot pan and sauté onions, garlic, star anise, cinnamon and bay leaves.

4. Add hot sauce and stir-fry until fragrant.

5. Pour in the crayfish and stir-fry to remove all surface moisture.

6. Add salt, cooking wine, chili powder, stock, sesame oil, and bring to a boil.

7. Skim off the foam, simmer over low heat for 20-30 minutes, and then soak until the flavor is absorbed.

8. Place in a bowl and serve immediately.