1 Spicy lobster tail material: lobster tail 1 kg, 20 peppers, 1 pepper 10, ginger, onion and garlic, and dried peppers 10. Heat the pot and pour in cooking oil, which is more than usual. Stir-fry pepper, pepper and dried pepper in a hot pot with cold oil, not too big, and stir-fry the fragrance with small fire; 2. After stir-frying, turn to medium heat and put in Pixian lobster sauce. I used spicy sauce. Stir-fry the red oil, add onion, ginger and garlic to the bottom of the pot; 3. Turn to high fire, add the lobster tail, stir fry over high fire, cook some yellow wine, stir fry with oil consumption, soy sauce, salt and sugar for about 2 minutes; 4. Pour the beer, about half of the lobster tail, turn to a medium-small fire and cover it for about 5 minutes. Open the lid, and at this time, if there is too much soup, turn to the fire and collect the soup. 2 Stir-fry lobster tail material: 400g of lobster tail, green pepper, garlic, ginger, salad oil, cooking wine, soy sauce, salt and sugar. Practice: 1, prepare the materials; 2. Heat the oil in the pot, pour in the ginger and onion and stir-fry the garlic slices; 3. Pour the lobster tail cooking wine and stir fry until the shell turns red; 4, add a little water to boil, add lobster yellow to a small fire; 5. After the soup is dried, stir-fry the green pepper slices and add a little salt to the pan. 3 Spicy lobster tail raw materials: crayfish (tail), vinegar, onion, ginger, garlic a little, dried pepper, spicy mushroom practice: 1, frozen crayfish tail five yuan a catty. Thaw, wash, this thing is cooked, but I don't trust to boil the water again; 2. Prepare the ingredients. Sliced onion, ginger and garlic, a bag of spicy mushroom sauce and a handful of sesame seeds; 3. Heat the oil in the pot, and add the onion, ginger, garlic and dried peppers to saute; 4. Pour the lobster tail in and fry it dry, then pour the spicy mushroom sauce into half a bag and continue to stir fry. It is better to order a little vinegar when you are out of the pot. 4 Braised shrimp tail raw materials: shrimp balls, ginger, garlic, onion, yellow wine, cooking wine, sugar, salt, monosodium glutamate, pepper, shredded pepper, pepper, water starch, cooking oil, vinegar, fragrant leaves and star anise: 1, wash the head-removed lobster balls for at least three times and at least half an hour; 2. Pulling back the one in the middle of the tail will pull out the intestines and then brush them clean with a brush, so that there is no mud; 3, put oil in a hot pot, put pepper and dried pepper to taste and remove it; Add ginger and garlic, braised shrimp balls and lobster, stir fry; 4, put yellow wine and cooking wine, pepper and a small amount of sugar, salt and vinegar. Add star anise, star anise, fragrant leaves, stir-fry and turn to medium heat for cooking. 5, collect juice, put chicken essence, sugar, a little vinegar, stir fry for a while. Don't fry the shrimps over-cooked, but be sure to burn them in, and keep the heat well. When putting the ingredients, if you are not skilled, you can turn down the heat. 6, braised shrimp balls are very delicate, except for the head and tail of the shrimp, the rest is garlic, one red and one white is very eye-catching.