Dipping method 1:

Ingredients: 1 pound of live shrimp, 10 grams each of shredded green onion, shredded ginger and shredded red pepper. 10 ml of cooking wine, 5 grams of salt, 5 grams of sugar, 5 ml of soy sauce, 15 ml of stock, and 10 ml of oil.

Method: Put 5 ml of oil in the pot, heat it up, add onion, ginger and red pepper shreds, stir-fry until fragrant, add stock, salt (3 grams), Baitang, soy sauce, adjust the taste and serve In the bowl.

Boil half of the pot of water, add live shrimps after boiling, add cooking wine and the remaining salt and oil, wait until the shrimp tails open and turn red, take them out and put them in a dish, dip them in just of sauce.

Dipping method two:

Put seafood soy sauce and appropriate amount of mustard into the saucepan, mix well and add a little chopped green onion for decoration;

Dipping method three :

Pound two or three cloves of garlic into minced garlic (or cut into minced garlic) + a little rice wine + a little vinegar + an appropriate amount of light soy sauce.

Add red chili oil as needed.

The approximate ratio is: 1/2 tsp rice wine + 1 tsp mature vinegar + 1 tbsp light soy sauce.

(1 small spoon = 5 ml, 1 tablespoon = 15 ml)

You can use rice wine or rice wine. If you use white wine, it will be too spicy, so you need to reduce the amount.

Cooking wine is highly not recommended (it doesn’t taste good).

Other recommended dipping sauces:

1: Light soy sauce + Japanese mustard

2: Garlic + salt + hot cooked oil and just pour it on + light soy sauce + sugar

3: minced chives + minced ginger + salt + heated cooked oil and pour it + light soy sauce + sugar

4: add oil to the green pepper rings in the pot Stir-fried leek + salt + light soy sauce + sugar