Ingredients: 6 bamboo shrimps/about 2 pounds, 1 bag of rice wine about 430 grams, 430 grams of light soy sauce, 320 grams of rock sugar, 2 grams of salt, 40 grams of ginger, a handful of peppercorns, yeast 3 pieces of incense, 4-5 pieces of bay leaves, 1 piece of cinnamon, 5 red dates, 1 lemon, a little white wine (optional).

1. Remove the rice wine, weigh all the seasonings, bring to a boil over high heat, and simmer over low heat for about 10 minutes.

2. Add rice wine, bring to a boil over high heat, and set aside to cool.

3. Steam the bamboo shrimps/hairy crabs in a pot for about 20 minutes. Once cooked, set aside to cool and set aside (you can also cook them).

4. After all the ingredients are cool, soak the bamboo shrimp/hairy crab in the soup, refrigerate overnight (not frozen) and eat the next day (no more than 24 hours). If you like the strong aroma of wine, you can spray some white wine on your face to enhance the aroma.