1, remove the head of crayfish, wash it, use ice hockey chicken soup as the soup base, add half a bottle of mineral water and boil it for ten minutes.

2. Stir-fry the incense pot with onion oil, first stir-fry the onion and ginger slices, then put the lobster tail after the oil is hot. Before putting the lobster tail, drain the water, stir-fry it, wait until the color changes slightly, then cook the wine and add the lid to simmer it.

3. Saute minced garlic with scallion oil. After the fragrance comes out, add chicken soup, salt and sugar.

4. Pour in the lobster tail that has just exploded, and boil it over high fire. After boiling, turn to low heat for ten minutes, add a little black pepper to the pan, sprinkle a little chopped green onion and pour a little sesame oil.