Preparation materials: 500 grams of shrimp tail, Pixian Douban Hot Sauce 1 tablespoon, 2 tablespoons of vegetable oil, 2 tablespoons of salt, 1 tablespoon of cooking wine, 1 tablespoon of chili powder, anise 1, a little cinnamon, a few pieces of fragrant leaves, thirteen spices a little bit of broth in moderation, 2 cloves of garlic, 2 sections of scallions, 2 tablespoons of sesame oil.

1, prepare all kinds of materials.

2, frozen lobster tail thawed, rinsed and drained standby.

3, hot pan hot oil, popping onion, garlic, anise, cinnamon and sesame leaves.

4, add the hot sauce, stir-fry well out of the flavor.

5, pour in the crayfish, stir fry to collect the surface water.

6, add salt, cooking wine, chili powder, soup, sesame oil, boil.

7, skim off the froth, cook over low heat for 20-30 minutes, then soak until flavored.

8, load the bowl out of the pot to serve.