Shrimp, cut back, remove shrimp line, and wash for later use. Cut red wine, salt, ginger slices, onion into small pieces, and put black pepper into a container to marinate for 20-30 minutes.

2

Prepare a head of garlic, peel it and press it into garlic paste, then put it into a clean small bowl. Heat the wok, pour the salad oil, turn off the fire when it reaches the ninth floor, pour the oil into the bowl and stir-fry the garlic until fragrant.

three

Soak the vermicelli until it is soft, and both hot and cold water will do. Put it on the fire and cook for one minute. Spread tin foil on the baking tray, spread the cooked vermicelli, sprinkle a little garlic, and put the marinated shrimps in one by one.

four

Sprinkle another spoonful of garlic on the shrimp back. If you can put it in a shrimp shell, it doesn't matter if you can't. Pour the kimchi and shrimp soup into the baking tray as evenly as possible. .

five

Preheat the oven to 230 degrees, let the shrimps cook for 20-25 minutes, and sprinkle a little chives after taking out.