1. Choose fresh shrimps that are uniform in size, otherwise the taste will be different due to uneven heat, some are too old, and some are not yet cooked.

2. Cut off the legs, whiskers, and spears of the prawns, and use a toothpick to pick out the sand line on the second section of the back of the prawns. Shrimp threads are the intestines and stomach of shrimps. If you don't pick them out, they will make your teeth dirty and affect the taste.

3. Bring a wok to a boil, add 3 tablespoons of cooking wine, then add the sliced ??ginger and bring to a boil. Add cooking wine and ginger slices to remove the fishy smell of fresh shrimps.

4. After the water in the pot boils again, put the processed prawns in, stir them so that the shrimps are heated evenly, wait for the pot to boil, and blanch them until cooked.

5. When blanching fresh shrimps, make a bowl of juice. Take a small bowl and add 3 tablespoons of light soy sauce, 2 tablespoons of mature vinegar, 1 teaspoon of sesame oil, an appropriate amount of minced garlic, an appropriate amount of minced ginger, and a little salt. Just stir it evenly.

5. When blanching fresh shrimps, make a bowl of juice. Take a small bowl and add 3 tablespoons of light soy sauce, 2 tablespoons of mature vinegar, 1 teaspoon of sesame oil, an appropriate amount of minced garlic, an appropriate amount of minced ginger, and a little salt. Just stir it evenly.