The material is Penaeus monodon. After cleaning the shrimp, insert it with a bamboo stick, and then season it with dried Hunan pepper, garlic and salt. After pickling, fry it and put it in a tin foil-wrapped wooden barrel. The last step is to mix the juice with various Hunan secret sauces and pour them on the shrimp. This is a dish made in the same place, and the anchovies carved in wooden barrels are fragrant with tea. There are also hot pebbles in the barrel, which are mixed with shrimp and umami juice.

Pour it into a wooden bucket, cover it and stew for a while. Tea is very fragrant and does not hide the sweetness of shrimp meat.