Tip: Don't put too much beer, or it will fade, but beer has a strong ability to remove fishy smell. Finally, the juice must be clean, so it won't smell like beer, and it can also remove fishy smell!

Ingredients:? Lobster tail (500g)

Accessories:? Beer ((70 ml)), ginger ((10 g)), pepper ((10)), dried pepper ((10)), pepper ((10)), white wine or yellow rice wine ((.

Steps:

1. Prepare a pack of lobster tails (frozen in the supermarket, about 35% in a pack) and wash them repeatedly to remove the shrimp line. Lazy people can ignore the step of removing shrimp line.

2. Cut onions, ginger and garlic (I don't have onions at home, so I don't need onions, I'm lazy) and prepare dried peppers.

3. Put about 10 slices of Zanthoxylum bungeanum and capsicum into a small hot pot with cold oil, and add dried capsicum.

4. Add onion, ginger, garlic, dried chili, stir-fry until fragrant, add bean paste, about two spoonfuls (I usually use Pixian bean paste) and stir-fry with red oil.

5. Add lobster tail to stir fry instead of fire, add 5ml of yellow rice wine, add about10ml of soy sauce (the white wine I use), and consume about10ml of oil, 8g of salt and 5g of sugar (sugar and salt are as long as you feel good).

6. When beer is added to 1/3 cans (the brand is not limited), the deodorization effect is obvious, and there will be no beer smell in the end.

7. Simmer for 5 minutes on low fire and collect juice on high fire. Be sure to basically collect juice.