Thirteen spiced lobster tails

The practice of crayfish, thirteen spices must have a place. For me, it's not important to use the spice of thirteen spices, the key is that here is the lobster tail, which is basically meat, and it tastes so refreshing.

Ingredients

Crayfish about2.5 catty

Oil amount

Beer 200ml

Screwpepper 1 piece

Oystersauce about2 spoon

Thirteenincense amount

Cooking Instructions

Wash about 2.5 catties of crayfish, put it in the pot and oil it until it changes color, then pick it up;
Crayfish decapitated
The back is cut open for easy flavor
Leave a small amount of oil in the pot, stir-fry an appropriate amount of minced garlic, add a little butter, and the garlic will be more fragrant;
Add lobster tails and stir-fry, add 2 tablespoons of oyster sauce and stir-fry well
Add 200ml of beer, bring to a boil over high heat, turn to medium heat, cover and simmer for 5 minutes;
Turn the heat to a boil
When the juice is almost reduced, add 1 screw pepper cut into rings and stir-fry for 1 minute, add an appropriate amount of thirteen spices to season and mix well
It looks like a small plate, but because it's a pure lobster tail, the portion size is still okay. Compared with the spicy flavor of the hot pot base, and the rich garlic fragrance, this thirteen-spice method is relatively refreshing, slightly spicy, and very appetizing.