1. Ingredients: 1 to 2 pounds of frozen shrimp tails, 2 tablespoons of bean paste, appropriate amount of pepper, 1 star anise, 2 bay leaves, 3 small pieces of green onion, 3 ginger slices, 1 head of garlic, appropriate amount of dried red pepper, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of salt, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of chicken essence, and 1 bottle of beer.

2. After thawing the frozen shrimp tails, put cold water into the pot, blanch them for 2 minutes after the water boils.

3. Wash in cold water, change the water, add appropriate amount of cooking wine and salt, marinate for 10 minutes (to absorb the flavor), remove and set aside.

4. Cut green onion into sections, slice ginger, garlic, dried red pepper, Sichuan peppercorns, star anise, bay leaves, bean paste, sugar and other seasonings.

5. Heat a pan with cold oil (more oil than usual for cooking), add bean paste, stir-fry over low heat until the red oil comes out, then add peppercorns, star anise, bay leaves, dried red pepper, green onion and ginger. Fry the garlic until fragrant, then add the shrimp tails and stir-fry for two minutes.

6. Add appropriate amount of oyster sauce, light soy sauce, sugar (as much as possible), salt (the bean paste is salty, so the salt must be controlled) to taste, and stir-fry evenly.

7. Pour in a can of beer, then an appropriate amount of hot water (just enough to cover the shrimp tails), cover the pot and simmer over medium-low heat for about 10 minutes.

8. Add appropriate amount of chicken essence and stir-fry evenly.