1. The new live shrimp washing and removing shrimp line is skipped. Start the pot and add appropriate amount of water. Add ginger, crushed garlic cloves, chives, salt, monosodium glutamate and cooking wine. Use cooking wine before opening). After boiling, put in the Jiwei shrimp.
2. Add the shrimps and wait for the water to boil again before removing them. This shrimp is fresh and tender. If you like to eat older, you can cook it again.
3. Put cold water in the basin. If there are ice cubes, put some ice cubes. Put the boiled shrimps into the ice water to cool down. Seal the umami taste of the shrimp. Cold water is good if there is no ice.
4. The prawns that have cooled down are ready to be served on the plate, so be careful to drain the water. Now let’s talk about the seasoning. My seasoning is 2 tablespoons of old vinegar and 1 tablespoon of light soy sauce with a little sugar to taste, add some chicken essence, heat a small amount of soybean oil, add the seasoning after half-cooling, and add garlic mash. The garlic is best patted loose and chopped into puree, so that the flavor is delicious. My wife didn't like sesame oil, so it's more delicious to add some sesame oil.
Tips:1. Using high-grade liquor instead of cooking wine can have a little fragrance of wine.
2. Put the shrimp into the boiling water and boil it again to get out of the pot. The shrimp is the most delicious.
3. The seasoning can be added according to your own taste. I personally think that garlic is indispensable. I hated this before, but now I really like it.
