1. Wash prawns
2. Cut the scallion into sections, cut the ginger into shreds and slices of ginger separately
3. Add white wine, ginger, and some water to the steamer
4. Put the prawns in shredded ginger and green onions, steam for 12 minutes, turn off the heat for 3 minutes, and then open the lid
5. You can prepare the dipping material for the time of steaming the shrimp, cut the shallots into sections, and cut the millet peppers into sections.
6. Cut ginger into thin strips and put it in a container, then add chili (the spicy ones you don’t like can be left alone, the taste is good), green onions, light soy sauce, vinegar and set aside
7. Once it's steamed, it will be steamed again for 12 minutes, turn off the fire and start the pot for three minutes.
8. Served with a dipping sauce, it’s definitely better than what you eat outside, and it doesn’t have any technical content.
Tips:1. The ratio of light soy sauce to vinegar is 4:1
2. The time for steaming shrimp must be controlled according to my method.
