1. To make drunken prawns, you must use fresh and strong good prawns. Only this kind of prawns can be sweeter and more crunchy. Clean the shrimp, taking care to avoid stab wounds.
2. Choose a good high-quality white wine, put the shrimp in a large bowl (preferably spread each shrimp flat), and then pour in the white wine, the amount is better than the shrimp. Cover the bowl with a lid (the shrimp will jump) and let it sit for about 5 minutes. The effects of this step are: drunk shrimp, sterilize, and remove fishy.
3. Cut the drunk shrimp off the prawn gun, shrimp feet, and shrimp silk, and pull out the sandbags and shrimp thread. And clean it with water.
4. Put the prawns in a large bowl (it is best to spread each prawn flat), and then pour in the cooking wine (if the amount of alcohol is good, you can continue to choose high-grade liquor), the amount is better than the shrimp. Add 5-10g of ginger slices. Stuffed for about 10 minutes (about 6 minutes for white wine).
5. Use a strainer to filter out the wine and discard the ginger slices (or rinse and chop finely for later use). Pour the shrimps back into a large bowl and wash them twice with purified water, then drain the water. (Shrimp should not be dried too dry, so the next step is to feed the ingredients quickly)
6.
This can be mixed according to your favorite taste, but the hot and sour taste will further open your appetite and enhance the taste of fresh shrimp.
Finely chop coriander, houttuynia cordata, millet spicy, and purple garlic, then add vinegar, soy sauce, salt, and pepper oil to pour and stir, and pour into the shrimp bowl (the amount of seasoning must be less than the shrimp). Let stand for about 20 minutes and then peel the shell and eat.
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