1. Ingredients: 500 grams of sea shrimp. Accessories: 30 grams of green onions, 15 grams of ginger, 15 grams of cooking wine, 6 grams of salt, 1 spoon of rice vinegar, 2 spoons of light soy sauce, a little coriander, and 20 peppercorns.

2. 1 pound of fresh sea shrimp, washed and set aside.

3. Use a toothpick to pick out the shrimp thread. The toothpick can be inserted from the second to last section of the tail, or from the junction of the shrimp head and body.

4. Cut the green onion and ginger slices, and prepare the peppercorns.

5. Add an appropriate amount of water to the pot, add onion, ginger and pepper, then add salt and two spoons of cooking wine, and bring to a boil over high heat.

6. After the water boils, add the processed shrimps. After the water boils again, cover and cook for 1 minute before picking them up. Be sure not to overcook them.

7. Note: Boiling the pot under boiling water can instantly seal in the umami flavor of the shrimp without losing it, while the pot under cold water will cook all the umami flavor into the soup.

8. Remove from the pot and put on a plate, garnish with coriander, cut some minced ginger and coriander into a small bowl.

9. Add 2 spoons of light soy sauce and 1 spoon of rice vinegar, add a few drops of sesame oil and mix well to make a dipping sauce. Serve with shrimps for dipping.