1, the pot is hot, and the cooking oil is poured in, which is more than usual. Stir-fry Zanthoxylum bungeanum, capsicum and dried capsicum in hot pot with cold oil. Don't stir it too much, just stir it over low heat.

2. After frying, turn to medium heat and add Pixian lobster sauce. I used hot sauce. Stir-fry red oil, add onion, ginger and garlic to the bottom of the pot.

3. Turn to high fire, add lobster tails, stir-fry over high fire, cook some yellow wine, and add oil consumption, soy sauce, salt and sugar after stir-fry for about 2 minutes.

4. Pour in beer, about half a lobster tail, turn to low heat, cover and simmer for about 5 minutes. Open the lid, and if there is too much soup at this time, turn to the fire to collect the soup.