1, remove the shrimp line with a toothpick, cut off the shrimp whiskers, and wash the shrimp. Boil a pot of water, put ginger slices, pepper and shallots in it, and pour in a proper amount of cooking wine. After boiling, add some salt and sugar and mix well. Add the processed shrimp, boil until the water boils, and take it out. Put the shrimp in ice water and put it in the refrigerator for a few minutes. Add Jiang Mo, delicious flavor and balsamic vinegar to the bowl to make a dip.

2, boiled metapenaeus ensis note: shrimp must buy fresh, so that the shrimp dishes made are fresher. Adding cooking wine, ginger and other ingredients to the water of boiled shrimp can remove the fishy smell. Don't cook the boiled shrimp too long, just turn red, and the meat will get old if cooked too long.

Shrimp

Metapenaeus ensis, metapenaeus ensis, is a freshwater breeding and seawater enclosure culture, so its name is "enclosure culture". Metapenaeus ensis is like prawn in shape, but its shell is softer than prawn, and its body is not as big as prawn, generally about the size of the middle finger. The output in the estuary area along the coast of Guangdong is higher, and its body fat shell is thin and its meat is delicious and refreshing. Young shrimps in metapenaeus ensis are dark green to dark green, adult shrimps are light brown, and their bodies are covered with dense light brown spots.

Some unscrupulous merchants in the market pretend to be metapenaeus ensis with white shrimp, so we should pay attention when choosing metapenaeus ensis: look at the color and look at the spots. Origin: mainly distributed in the east coast of Japan, East China Sea and South China Sea of China, Philippine, Malaysian and Indonesian.