1. Half a catty of fresh shrimp, washed.

2. break off the head of the shrimp by hand, remove the gut and peel off the shrimp shell together.

3. peeled shrimp heads and shells.

4. Don't pour oil into the pot. After firing, pour all the shrimp heads and shells into it.

5. Turn on a small fire, stir-fry slowly, throw a few slices of ginger, cook two spoonfuls of cooking wine along the pan, and stir-fry shrimp oil.

6. pour in a bag of soy sauce.

7. add one star anise, one tsaoko, two pieces of dried pepper and a small piece of yellow sugar (rock sugar is also acceptable).

8. Bring to a boil.

9. reduce the heat and cook for 6 or 7 minutes.

1. After cooking, pour out the sauce, and then add fresh water to continue to cook again, which is similar to boiling Chinese medicine "three bowls of water into one bowl", in order to fully boil out the umami flavor of shrimp shells and shrimp heads.

11. after cooking, the spices, shrimp skin and shrimp head need not be taken out for the time being. When the soy sauce is completely cooled, take out the spices, shrimp skin and shrimp head, filter the impurities in the soy sauce, put it in a sealed container and store it in the shade.