1. Head off the shrimp, open the back, wash the ginger and mince the garlic for later use.
2. Heat the oil to 80°C and stir-fry the cleaned shrimp for 1 minute.
3. Add chopped ginger and garlic, stir evenly, add a bag of shrimp ingredients and stir-fry.
4. Add 500 ml of beer, cover and simmer over medium heat for 8 minutes.
5. Add a little chicken powder and a little cornstarch to thicken it out and put it on a plate.
Tips:Simmer on medium heat for about 8 minutes. If there is still a lot of soup, use high heat to dry the soup a little bit and add chicken powder.
