First of all, we have to prepare two pounds of green shrimp, then 50 grams of carrots, green pepper celery section, cilantro section 25 grams each, and then 10 grams of seaweed, scallops and dried squid 5 grams each. Among these ingredients are some accessories, in fact, is not our traditional Sichuan brine used in, but because we do today is shrimp, so that they play a role is irreplaceable.

Next is the production of Sichuan raw brine green shrimp seasoning: green onion, ginger 10g each, and then a small bottle of soy sauce, soy sauce, soy sauce, rose wine moderate.

We first cut off the shrimp whiskers, back cut, and then clean the shrimp line, deal with the shrimp into the basin, add water and salt, slightly soaked after rinsing, carrots cut into small pieces, green pepper processing, cut into a line, and then the seaweed and scallops, soaked in water to soften the steaming, take out and put in the cold. Squid need to be cut into minced, scallop need to be torn into fine silk with your hands, and the seaweed should be cut into small small pieces, the next is the specific production process.

We put water in the pot, put green onions, ginger, carrots, celery, cilantro and green peppers in it, and boil it for 10 minutes, leaving the water and removing the residue. Next, we will squid, seaweed, scallop, soy sauce, rose wine and green shrimp together and mix well, and then covered with plastic wrap, put in the refrigerator, put 24 hours like can.