Material preparation:

500g prawn/Cut the legs and whiskers of prawn, pick out the shrimp line with a toothpick, wash it with clear water, take it out, put it in the pot, slice a piece of ginger, put it together with prawn, add 10g cooking wine, stir it evenly in the pot, and marinate it for 10 minute.

Shrimp line removal strategy: many people break the shrimp line as soon as they pull it, and they have to look for it for a long time, which is very helpless. In fact, the shrimp line processing must start from the second section of the shrimp head, slightly open the shrimp back, insert a toothpick, and stretch it to almost the middle to pick out the shrimp line. In the third section, insert a toothpick from the shrimp tail to pick out the shrimp line, and pull out the shrimp line by hand at one end of the shrimp line (usually the shrimp head part);

Step 1: Clean the shrimp and start steaming. First add water to the pot, put the grates on it, and put the pickled prawns on the plate. After the water is boiled, put the prawns into the pot and steam for 5 minutes.

Note: Someone once said that their shrimp was not tender and very old. A Fei is here to tell you that the main reason for this phenomenon is improper water use. Use warm water instead of cold water when steaming. It will take a long time to steam in cold water, so the shrimp will be steamed out and taste delicious.

Step 2: The time for steaming prawns is to prepare our soul dipping sauce for steaming prawns. Behind every successful steamed prawn, there must be a dish with rich and bright dipping sauce. Just cut a piece of ginger into Jiang Mo, put it in a bowl, chop a little coriander, cut a piece of red pepper into small pieces, and add 10g red Zhejiang vinegar, 20g soy sauce and 65438 aged vinegar.

Step 3: After 5 minutes, take the prawns out of the pot, control the juice, set the plate, put the adjusted sauce and serve directly.