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

3. Put oil in a hot pan, and fry the onion, garlic, star anise, cinnamon and sesame leaves.

4. Add the hot sauce and stir-fry.

5. Pour in the crayfish, stir fry and collect the surface water.

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

7. Skim off the froth and cook over low heat for 20-30 minutes, then soak until it tastes good.

8. Serve in a bowl and remove from the pot.