Frozen crayfish tails in the supermarket (relatively clean, I don't know where to sell whole ones, and I have to gut them)

Onion, ginger, garlic (cut into large pieces)

Vegetable oil (a little)

Dried Chili (all red) and Zanthoxylum bungeanum (granules)

Dahongpao hot pot bottom material (spicy, this is the most critical)

Sugar, beer, soy sauce, vinegar (a little)

Exercise:

Thaw the lobster tail and control drying with water.

Heat oil in a pan, add onion, ginger, garlic and lobster tail and stir fry until the water is basically dry. When the lobster is slightly red, pour in soy sauce and sugar, stir-fry it a little and color it, and pour in Dahongpao hot pot bottom material (I usually pour half a bag), because there is butter in the hot pot bottom material, and the pepper inside will be very hot after the butter melts. When oiling, you can pour beer (canned and semi-canned) and water (just a little more than lobster), and add dried Chili to drink Chili according to your own taste (you can also leave it, Dahongpao is very spicy, but it looks good). Pour the contents of the top pot into the casserole. Stuffy for 7 or 8 minutes, add some vinegar when cooking.

Note: there is no need to add salt in the whole process.

Taste:

It is characterized by the taste of butter, which is thick, hemp and spicy, and the meat of lobster tail is easier to peel.

After being stewed in casserole, the curved back of lobster tail will be unified upward, beautiful and red.

Tip: Hold the tail in your hand, straighten the lobster and eat the meat together, hehe, don't peel it:)

I don't know if it is what you want! !