1. After buying the fresh shrimp, place it in clean water and raise it for 30 to 60 minutes.

2. Cut off the shrimp whiskers and sharp front spines, wash them several times with running water, drain them and set aside.

3. The deodorizing seasonings required when boiling: white wine, ginger, scallion.

4. Cut the ginger from the previous step into thin slices, and cut the green onions into sections.

5. Add half of the water to the pot and pour in the ginger slices and green onion.

6. Pour in a little white wine.

7. Add the lid to the pot and bring the water to a boil over high heat.

8. When the water is boiling, pour in the shrimp and stir slightly with chopsticks to heat the shrimp evenly.

9. When the water in the pot boils again, cook for about half a minute (the time can be adjusted according to the number of shrimps).

10. Use a slotted spoon to pick up the shrimp.

11. Pour into cold boiling water to cool down to keep the meat of the shrimp from aging (ice water can be used in summer for better results).

12. Use a slotted spoon to pick up and drain the water before placing it on a plate.

13. Ingredients required for garlic and ginger sauce: oil, light soy sauce, garlic seeds, ginger, salt, sugar.

14. A good way to peel garlic seeds is to flatten the garlic with the cross side of a knife and the garlic skin can be easily peeled off.

15. Cut the garlic and ginger into minced garlic and thin shreds of ginger respectively and set aside.

16. Pour a little oil into the pot and heat it over low heat.

17. Add minced garlic and shredded ginger and stir-fry. Add salt. Add sugar.

18. Mix well and pour in the light soy sauce.

19. Heat until the sugar and salt dissolve, then turn off the heat.

20. Use a small bowl to pour out the ginger-garlic juice and boil the shrimps for dipping.