Step 2: shred the onion for later use, so that the flavor of the onion will be more fully emitted and the taste of the lobster tail will be better.

Step 3: Thaw the lobster tail first, then rinse it several times, and then marinate it with cooking wine and salt, which will make it more tasty.

Step 4: Cook the oil in the pan. When the oil temperature reaches 70%, put the chopped onion, ginger and garlic into the pan and stir-fry, then add Pixian bean paste to stir-fry the red oil, then add soybean sauce to stir-fry, and finally add the shrimp tail to stir-fry.

Step 5: After the lobster tail is put into the pot, stir-fry it with other seasonings quickly and evenly, then add beer and clear water, and the amount shall be subject to drowning the ingredients. Add light soy sauce, dark soy sauce, oyster sauce, salt and sugar, and then cook it slowly over medium and small fire.

Step 6: Cook until the soup becomes less, then add shredded onion and stir well.

Step 7: After the onion softens, put the parsley section and you can go out of the pot.