1. Ingredients: 2 pounds of lobster tails, about 20 peppercorns, 10 small cloves of minced garlic, 2 green onions, 3 slices of ginger, 1 tablespoon of cumin, 50 grams of oil, half onion Each, 35 grams of soy sauce, 10 grams of dark soy sauce, 15 grams of cooking wine, 10 grams of mature vinegar, 10 grams of white sugar, and appropriate amount of water.

2. How to make fragrant but not spicy lobster tail: mince garlic, cut onion into cubes, cut green onion into sections, and slice ginger. Take half of the garlic, half of the onion, scallions, ginger slices, Sichuan peppercorns, and cumin seeds, and put them into a bowl and set aside.

3. Heat the pan and add oil. When the oil is hot, add the prepared bowl of onions, ginger, garlic, and stir-fry for a while.

4. Add the lobster tail and stir-fry for a while, then add soy sauce, dark soy sauce, cooking wine, vinegar, sugar and stir-fry for a while. Add water until just enough to cover the lobster. Bring to a boil over high heat and simmer over medium to low heat. Continue to simmer until the water is almost gone, add the remaining half of the onion and minced garlic, stir-fry evenly and turn off the heat.