Kitchenware: steamer

Steps:

Wash all kinds of seafood (usually fresh shrimp and shellfish) with clear water. If you are dirty, you can put salt in it (water is better than tap water, and you will vomit up in a day or two). Try to choose clean ones when you buy them, and just wash them directly when you come back, which is more convenient.

Cut ginger slices or shredded ginger to remove fishy smell.

Add water to the steamer. The specific amount of water depends on the actual amount of seafood. It doesn't matter if there is more water, as long as there is not too little water.

Sprinkle ginger on seafood (don't sprinkle salt, because many seafood are all salt, putting salt will make the meat old, and you can add salt as you like when seasoning).

Cook in a pot, and steam for 5-8 minutes after the fire is boiled (it is recommended to steam less in each pot, which can reduce the steaming time and make the taste more tender and fresh).

Generally, it can be steamed to the mouth, and steaming for too long will easily affect the taste.

Prepare your favorite spices such as hot sauce and vinegar.

Dish and eat.