Blanching shrimp is the simplest and most delicious method of fresh shrimp. The cooking technique of blanching shrimp comes from Cantonese cuisine. It is to boil the soup or water, heat the raw materials until they are just ripe, and then remove them. It is called blanching because there is no colored seasoning in the soup, so it is called blanching.


500g prawn
1 teaspoon vinegar
1 / 2 teaspoon soy sauce
1 section of scallion
1 piece of ginger
A handful of Chinese prickly ash
2 g salt
1 tablespoons of Baijiu
Appropriate amount of water


Step 1
First, prepare the sauce, mix 1 tsp ginger juice, 1 tsp vinegar, 1 / 2 tsp soy sauce into flavored sauce, and then dip the prawns into the dish; Ginger juice: cut ginger into pieces, mash and squeeze out the juice. Ginger juice can increase fragrance and dispel cold. It's better not to save seafood

Step 2
For the Live Prawns bought in the market, ask the stall owner to add ice water and ice cubes in the bag. The prawns are washed clean with running water. Then, prepare 2 pots of cold water and ice cubes for standby

Step 3
Add appropriate amount of water in the pot, add salt, scallion, ginger, pepper and bring to a boil

Step 4
Add 1 tablespoons of Baijiu after water.

Step 5
When the water boils, pour the prawns into the pan and stir them gently until they are well heated

Step 6
When the shrimp is completely discolored, the water starts to bubble and boil again. Turn off the fire

Step 7
After turning off the fire, fish the shrimp directly into the first basin of ice water. After a while, fish it into the second basin of ice water until it is completely frozen

Step 8
After that, put the plate and add the sauce