1. Prepare the ingredients.

2. Chopped green onion, 4 cloves of garlic minced, you can cut more if you like heavy flavor.

3. Use a toothpick to pass through the center of the penultimate section of the shrimp body and the penultimate section, pick up the shrimp threads upward, and then pinch the broken threads to stretch out the shrimp threads. (Slow down and pull it out. If you don't know how to do it, just cut the back of the shrimp and pick it out.)

4. Cut off the legs and whiskers of the shrimp and clean them.

5. Vermicelli softened in water.

6. Vermicelli is too long, remember to use scissors to cut it into two sections and spread it on the bottom of the plate.

7. Then arrange the processed shrimp on top of the vermicelli.

8. Add 2 spoons of soy sauce, half a spoon of sugar, half a spoon of balsamic vinegar, a pinch of chicken essence, a pinch of pepper, half a spoon of salt, 3 spoons of water into the sauce.

9. Add a little oil to the pan, and pop the garlic.

10. The garlic must be sautéed brown, so that the flavor will come out; then pour the sauce.

11. The sauce can be turned off when it boils.

12. Pour the soup evenly over the shrimp.

13. Boil the water in the pot, medium heat, steam for about 5 minutes.

14. Remove from the pan after steaming and sprinkle chopped green onion in the center of the pan. Heat another tablespoon of oil in the wok. When the oil is hot, it will smoke white and drizzle over the top of the scallions when it is hot