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1. Soak the lobster tails in clean water for ten minutes and wash them off. Cut all peppers
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2. Heat the oil in the pan. When the oil is smoking, turn off the heat and leave it for 10 minutes
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3. Start a small fire and grab a handful of sesame peppers. Wait for the small bubbles to emerge from the peppercorns. Add all other peppers. The dried chili I use is devil spicy. Add two tablespoons of Haidilao crayfish stir-fry
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4. Stir fry the aroma and add the crayfish. Add seasoning. Put more sugar. Fry for a while.
5. Add a bowl of water. Cover and simmer for 5 minutes. Open the lid and heat up the soup
6. Put it in the refrigerator. Eat the next day. Especially fresh. You can taste the sweetness of crayfish. It tastes much better than when it is hot. A hundred times more than the outside ducks.
Tips:Because I think this approach is quite simple without taking pictures. But the next day I found it was particularly delicious after being refrigerated. So I sent it out, I hope my friends can also share
