1. Prepare various materials.

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

3. Heat oil in a pan and sauté onions, garlic, star anise, cinnamon and bay leaves.

4. Add hot sauce and stir-fry until fragrant.

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

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

7. Skim off the foam, simmer over low heat for 20-30 minutes, and then soak until the taste is good.

8. Put it in a bowl and take it out of the pot.