Wash the shrimps and tigers, put them in the drawer of the wok, add appropriate amount of water and steam for 8- 10 minutes. Cut a small amount of ginger foam, add a small amount of vinegar and dip it in a vinegar dish.

Shrimp and tiger contain 20% protein, which is one of the foods with high content in protein, several times or even ten times that of fish, eggs and milk. Compared with fish, it contains valine, an essential amino acid for human body, and its content is not high, but it is the protein source of nutritional collocation. In addition, it contains glycine, and the higher the composition of these carbohydrates, the higher the sweetness.

Compared with fish and poultry products, shrimp and tiger products have less fat, little animal sugar as kinetic energy and higher cholesterol. In addition, they are rich in lysine, potassium, iodine, magnesium, phosphorus and vitamin D, which can reduce cholesterol in blood cells.