Preparation materials: 500g Jiwei shrimp, 500ml rice wine (ordinary, 6 years old), 100g green onion, 25g minced ginger, 100ml light soy sauce, 33ml balsamic vinegar, 25g white sugar, 33ml southern milk, Jiuzhi 50g tangerine peel, 7 butter plums, 33ml sesame oil, a little coriander

Preparation steps:

1. Live prawns, minus the front and lower ends of the head, and the sharp spines and beard. If the shrimp thread is black, you can use a needle to remove the shrimp thread in the penultimate section. If the shrimp lines are clean, don’t pick them.

2. Rinse thoroughly with water 4-5 times.

3. Pour the washed and drained shrimp into a sealed jar, pour in ordinary cooking Huadiao wine, submerge the shrimp, and soak for 20 minutes, shaking gently 1-2 times during the period. Then pour away the rice wine

4. Add the rice wine again (you can use better 6-year-old Huadiao wine, which will taste better when drunk). This is the secret to delicious food. Some methods add a part of liquor to make it stronger, it's up to you.

5. Use an empty bowl and put the green onion, ginger, light soy sauce, balsamic vinegar, southern milk juice and sugar in the bowl and stir evenly. Then pour into an airtight jar.

6. Seal the jar, cover and shake gently. Prepare nine kinds of tangerine peel and creamy plum.

7. Open the lid and add 50g of tangerine peel and 7 plums. The function is to extract the sour, salty and sweet flavors of tangerine peel and plum blossoms.

8. Cover and shake again. Refrigerate for 6-12 hours before serving.

9. Finished product picture.