1.

I use live sea shrimps, and each one is picked out and alive. After returning home, I cleaned it a little, drained it, found a deep bowl, and poured high-alcohol liquor into it. It doesn't matter what kind of wine I use. I don't usually drink it or understand it. I bought Erguotou directly, which is cheap and high in degree, but not fragrant enough. I covered it and let them swim.

2.

Chop onion, coriander, perilla leaf and millet pepper. I put less millet pepper at first, but later I added it. If I can eat spicy food, I will add two more. Perilla frutescens can be replaced by mint and basil, mainly because of their fragrance.

3.

All the ingredients in my ingredient list except onion, coriander and diced kimchi (I forgot the above picture, Chaoshan kimchi is diced, Chaoshan kimchi is a sweet lump) are mixed into pickled sauce, which can be adjusted according to your own taste. I like to put more mustard. Mustard can kill bacteria.

4.

Drain the shrimp, put it in the sauce, shake it with the improved cover, then code it neatly, cover it with plastic wrap and put it in the refrigerator.

5.

Pickled for more than two hours, you can cook at noon and eat at dinner. Sprinkle coriander, chopped green onion and diced kimchi before serving, mix them together and put them in your mouth when eating. That's a refreshing person.