Spicy Lobster Tail
1.
Wash the lobsters one by one with a brush, and remove the shrimp heads and intestines
2.
Cook the cleaned lobster and set aside
3.
Put a little vegetable oil in the wok. When the oil is hot, add sesame peppers and dried red peppers to taste the fragrance, then add green onions, ginger, garlic, star anise, cinnamon, bay leaves, old Chongqing red oil base and continue to fry until fragrant. Add crayfish and raw ingredients. Smoke and cooking wine continue to fry for 2 minutes, put in a small amount of water, after the high heat is boiled, collect the juice on a low heat, when the soup is almost gone, add sugar and fuel consumption and quickly stir fry, put out the pan and sprinkle into the coriander.
