Crayfish can be eaten without deterioration after being frozen. The method is as follows:

Preparation materials: 500 grams of frozen lobster tails, 1 tablespoon of Pixian Douban hot sauce, 2 tablespoons of vegetable oil, salt 2 spoons, 1 spoon of cooking wine, 1 tablespoon of chili powder, 1 star anise, a little cinnamon, a few bay leaves, a little thirteen spices, appropriate amount of stock, 2 cloves of garlic, 2 sections of green onions, 2 tablespoons of sesame oil

1. Prepare various materials.

2. Thaw the frozen lobster tails, rinse and drain and set aside.

3. Heat oil in a hot pan and sauté onion, garlic, star anise, cinnamon and bay leaves.

4. Add hot sauce and stir-fry until fragrant.

5. Pour in the crayfish and stir-fry to remove all surface moisture.

6. Add salt, cooking wine, chili powder, stock, sesame oil, and bring to a boil.

7. Skim off the foam, simmer over low heat for 20-30 minutes, and then soak until the flavor is absorbed.

8. Place in a bowl and serve immediately.