1. Prepare 400 grams of live shrimp and wash.
2. Put an appropriate amount of water on the pot and bring to a boil, pour in the fresh shrimp and blanch for a while to remove the floating bubbles.
3. Blanch until the shrimp body turns red and remove.
4. The scalded prawns are washed with water to remove the froth and serve on a serving plate.
5. Take a small bowl, add 4 tablespoons of vinegar, 2 tablespoons of white sugar, 1 tablespoon of soy sauce, 1/2 tablespoon of salt, and appropriate amount of pepper, mix well and set aside.
6. Add two tablespoons of oil to the pot to heat, and fry the shrimps until the dried shrimp shells are a bit crispy.
7. Add the sweet and sour sauce made in advance.
8. Bring to high heat until the soup is thick and the juice can be collected.
9. Finished product. The chives are chopped and sprinkled on top.
Tips:Chives can also be added and fry together when collecting the juice, which will be more fragrant.
After harvesting the juice, I continued to add 1 tablespoon of oil and fry for a while. The shrimp shells became crispy and my son ate them with the shrimp shells.
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