1, put the frozen crawfish shrimp tail into clear water, thaw naturally at room temperature, completely melt the shrimp tail, take it out, rinse it, and drain the water for later use. Spicy butter hot pot bottom materials are generally sold in supermarkets.

2. Cut the garlic into pieces, cut the coriander into small pieces, and I used 2 tablespoons of spicy hot pot bottom material, or I can put it according to my personal taste, and put more in the heavy taste.

3. Add water to the pot and bring it to a boil. Add the prawn tails and blanch them for 2-3 minutes. Take out the prawn tails and drain the water for later use. Blanching shrimp tail can remove impurities and odor, and it is cleaner and more hygienic to eat.

4. Add oil to the pot, heat it, add garlic and stir-fry it with low fire, and stir-fry the garlic until it smells like garlic.

5. Add the shrimp tail and stir-fry for 2-3 minutes to remove excess water, which makes it easier to taste.

6. Add the chafing dish bottom material and stir-fry together, stir-fry the bottom material, pour in seafood soy sauce and cooking wine, add chicken essence and a little water, bring to a boil, stew for 1-2 minutes, then collect the juice with high fire, add the coriander section and stir-fry evenly, turn off the fire, and serve out. A plate of spicy and delicious shrimp tail is ready.