The bouncing more than live shrimp marinated in wine, will be Moet-like live point dipped in flavored swallowed, its sweetness, since it is self-evident. Drunken shrimp to take the technical importance of the degree of destruction of the shrimp shell, a pile of wolves, not elegant, belong to the degradation of character. The perfect practice is, almost no trace of teeth shrimp shells into a curve, or the Great Wall battlements mold, then the experience of the drunken shrimp, is the level of gourmets.

Drunken shrimp the first key, is drunk. If the shrimp drink is on the head of what duck Xi Kau and other rotten white wine, shrimp head will be black, the body of the meat will be flaccid; if the shrimp drink is Louis XIII, then the shrimp will look down on you, will be in your mouth mouth, chatter, and finally annoy you to death.

Only the finest Shaoxing yellow wine is the only good thing to make drunken shrimp. Drunken shrimp and even the whole body is full of poetry in front of you gently moving, that feeling, is written in the west wing of the story "jade body spread out, the skin is like curdled fat".

Of course, in addition to wine, chili peppers, ginger, green onions, soy sauce and salt, are not to be sloppy. For example, chili pepper to spring the first knot, etc., these, is to ensure that to make drunken shrimp is fundamental.

As for the shrimp, it depends on personal taste, there is no particular limit to the variety. But the size must be careful. The so-called increase one inch is too fat, reduce one inch is too thin, such a standard is absolutely irresponsible. Because in a plate of drunken shrimp, if there appears to be a difference of one inch in size, then please kill the cook.

The ingredients are ready, so let's get started. First, use a basin filled with eight minutes full of water to let the shrimp flop in it (river shrimp and sea shrimp each use different water, be sure to pay attention). After three hours and fifteen minutes, pour out the clean water and rinse the shrimp nine times with fierce tap water.

The practice of steamed drunken shrimp

Materials: 500 grams of fresh shrimp, 100 grams of green onions, 500 ml of rice wine or rose wine, 20 grams of soy sauce, 5 grams of monosodium glutamate, 2 grams of sesame oil.　Production process:

1, fresh shrimp cut off the whiskers and feet, wash with water, drain. Onion cut long julienne.　

2, put the river shrimp in a bowl, add 500 grams of rice wine, cover, shrimp drunk about 10 minutes or so. Fish out on the steamer.　

3, put the steamer basket into the upper steamer in the pot on high heat to steam 3-5 minutes out of the pot.　

4: Make a dipping sauce with soy sauce, monosodium glutamate and sesame oil, and eat while peeling and dipping in the sauce.　

Note: The rice wine used to intoxicate the shrimp can be poured into the water in the steamer so that the steam also carries the flavor of wine. Shrimp should be eaten while hot to be tasty.　

Features: tender meat, wine aroma, unique flavor.