1, material: 500g frozen lobster tail, a chafing dish bottom material, 100g oil, appropriate amount of salt, oil consumption, soy sauce, green pepper, onion, bean paste, pepper, dried pepper and chicken essence, a can of beer and appropriate amount of coriander. Prepare the frozen lobster tail first and thaw it naturally for a while.

2, then boil the lobster tail water in the pot, remove and drain for later use.

3. Then boil the oil from the pan, pour the lobster tail into the oil at a temperature of 50%, and simmer out excess water. Then add a piece of hot pot ground material and a spoonful of bean paste, and stir-fry the red oil. Add a handful of pepper and dried pepper and stir-fry until fragrant. Then pour in a can of beer, a proper amount of water, a little oyster sauce, a spoonful of Donggu soy sauce, a proper amount of refined salt and chicken essence, and a little white sugar for seasoning. Stir-fry with low fire until it tastes good, collect the soup with high fire, pour the right amount of green pepper and onion, and continue to stir fry with high fire. Finally, sprinkle some coriander before cooking.