Exclusive Raw Marinated Shrimp

Green onions, ginger, garlic, cilantro, small hot peppers, Sichuan peppercorns, and star anise.

Scallions, ginger, garlic, small chili peppers, and cilantro, chopped finely.

Clean the fresh shrimp, trim off the whiskers and legs, and remove the shrimp vein. If the marinating time is short, you can peel off the shrimp shell to help it absorb the flavor. If it can be marinated overnight, peeling the shell is not necessary.

After the shrimp are prepared, wash them again, then pour in high-proof white liquor and soak for twenty minutes.

After soaking in high-proof liquor, pour the alcohol out. I remember when my mom pickled shrimp, she didn't add any alcohol, and it still tasted good. For those who don't like it, you can skip it.

Put the chopped green onions, ginger, garlic, millet chili, and cilantro into the shrimp. Add 2 tablespoons of sugar to enhance the flavor.

Add the Sichuan peppercorns and star anise.

Add 3-5 tablespoons of salt. If the marinating time is short and you are in a hurry to eat, add a little more salt. If the marinating time is long and it can be left overnight, add a little less.

Add 2 tablespoons of cooking wine.

4-5 tablespoons of seafood soy sauce. It must be seafood soy sauce.

2 tablespoons of oyster sauce.

2 tablespoons of rice vinegar.

After stirring evenly, add cool boiled water to soak all the ingredients.

Cover with plastic wrap and refrigerate overnight.