Practice: melt the lobster tail, wash it for many times, drain/cut the onion and garlic into sections;
1. Bring to a boil and pour in cooking oil, more than usual. Put cold oil in the hot pot, and put in the parched pepper, pepper and pepper pot. The fire doesn't have to be very big, just simmer.
2. After frying, turn to low heat and put it in Chengdu Pixian Douchi sauce. Mine is sweet. Stir-fry Chili oil until fragrant, then add onion and garlic and stir-fry until fragrant.
3. Turn to high fire, add lobster tails, stir fry over high fire, cook some rice wine, stir fry and add oil consumption, soy sauce, salt and sugar for 2 minutes.
4. Pour in the wine, about half a lobster tail, turn to the medium fire cover and simmer for 5 minutes. Pull the lid off, and then if there is too much soup, turn to high heat to collect the soup.
Tip:
1, in the case of frying seafood, you can add more onions and garlic to fry.
2, using wine as broth can remove the fishy smell well, and it is not easy to have the taste of wine.