1. Choose fresh shrimps with uniform size, otherwise they will taste different because they are cooked unevenly, some are too old and some are not cooked.

2. Cut off the feet, whiskers and guns of prawns, and pick out the sand line in the second section of prawns' back with a toothpick. Shrimp line is the stomach of shrimp. If you don't pick it out, it will be ugly and affect the taste.

3. Boil the wok in water, add 3 tablespoons of cooking wine, and then add ginger slices to boil. Adding cooking wine and ginger slices can remove the fishy smell of fresh shrimp.

4. After the water in the pot is boiled again, put the processed prawns in, stir them, let the prawns be heated evenly, and then blanch them until they are cooked.

5. When the fresh shrimp is blanched, mix a bowl of juice, take a small bowl, add 3 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 1 teaspoon of sesame oil, appropriate amount of minced garlic, appropriate amount of Jiang Mo and a little salt, and stir well.

5. When the fresh shrimp is blanched, mix a bowl of juice, take a small bowl, add 3 tablespoons of soy sauce, 2 tablespoons of aged vinegar, 1 teaspoon of sesame oil, appropriate amount of minced garlic, appropriate amount of Jiang Mo and a little salt, and stir well.