Drunken shrimp is a special food popular in Shanghai and Ningbo. It is still expensive to sell in restaurants, and its taste is fresher than the boiled method in Cantonese cuisine. But many people don't dare to eat it. In fact, the drunken shrimp is cooked, and the taste is very delicious. The taste is fresh and full, and the entrance is fresh and smooth. After eating it for a while, the wine is full of aftertaste. Here's how to do it in detail, and you can do it at home.

First of all, pick fresh shrimp, not too big, small and medium-sized is the best, but it must be fresh. Then clean it in clean water. If you have time, you can put it in clean water for half a day to empty the intestines, so you don't have to remove the shrimp line. (In this step, you can cut off the whiskers and feet of shrimps.)

Next, prepare a small bowl, put the shrimp in it, and pour in the yellow wine, so as not to pass the shrimp. Then cover it to prevent the shrimp from jumping out. After about 20 minutes, pour out the yellow wine (shrimp is stimulated by yellow wine, and there may be excrement and acid discharge). After washing, add yellow rice wine and a little high-alcohol liquor, and marinate for about 10 minutes without shrimp.

Secondly, prepare the juice, take out a small bowl, and pour in soy sauce, balsamic vinegar, sesame oil and southern milk at a ratio of 3:1:1. Nanru milk is the soup of sufu, which is more tasty and more fragrant when heated and pickled. Cut onion and garlic, minced garlic, ginger and fresh pepper rings, put them in, add a little sugar and stir well. (Vinegar can be replaced by lemon juice)

Finally, there are two ways. The first way is to pour the prepared juice into the shrimp bowl above, put it in the refrigerator, refrigerate it for a few hours, and then take it out to eat. The second is to take the shrimp out of the shrimp bowl, put it in the prepared juice below, and continue to marinate for about 30 minutes, then you can eat it. The taste is fresh and tender, soft and smooth, and the wine is full of fragrance and endless aftertaste.

A fresh and delicious drunken shrimp is done in this way, so you can eat it with confidence. It tastes really good. The proportion of juice is the key. It can be collected. You can make it at home when you have the chance. I suggest you try it. Finally, let's talk about three precautions.

1, drunken shrimps are not cooked, so you must use fresh live shrimps and clean them. And it can't be too big. It's too big to marinate and taste.

2. The taste of drunken shrimp mainly depends on yellow wine. It is recommended to use yellow wine aged for 5 years, and cooking wine must not be used instead. Some people also make it with pure white wine, which tastes too strong and the aftertaste is not as good as yellow wine.

3, after all, it is raw shrimp, although the taste is very tender, but you can't eat more. Especially for the elderly and children, and those with bad stomachs, it is best not to eat them to avoid indigestion.