1. I use live sea prawns, and each one is picked out, and they are alive and kicking. When I go home, I clean and drain and find a deep bowl. I pour high liquor into it. It doesn’t matter what kind of wine I usually don’t drink. I don’t understand. , I bought Erguotou directly, which is cheap, but not fragrant, so I put the lid on and let them swim.
2. Green onions, coriander, perilla leaves, and millet peppers are chopped. At first, I reduced the amount of millet peppers, but I added two more later if they are very spicy. Perilla can be replaced with mint, nine-story pagoda, mainly for their fragrance.
3. Except for the green onions, cilantro, and diced pickles in my ingredient list (I forgot the picture above, diced Chaoshan kimchi, Chaoshan kimchi is the kind of ball, the taste is sweet) and all the others are adjusted into pickled sauce, pickle sauce The juice can be adjusted according to your own taste, I like to put more mustard, and the mustard can be sterilized.
4. Remove the prawns and drain them, put them in the sauce, improve the lid and shake them, then arrange them neatly, cover them with plastic wrap, and put them in the refrigerator.
5. Marinate for more than two hours. It can be cooked at noon and eaten for dinner. Sprinkle coriander, chopped green onions, and diced pickles before serving. Mix them together and put them in your mouth.
Tips:The most important thing is that the shrimp must be fresh, so that the finished product will be fresh and sweet. Don’t worry. Liquor can be according to your own preferences. I think Erguotou is really not fragrant. I really want to open a bottle of high-end wine, but I’m afraid of being beaten by my dad. There are two good sauces that can be added, one is lemon and the other is pepper oil. I didn't expect this time, I can try it next time. Served with beer or ice coke, let's have it.
