How to make braised shrimp - Chinese cuisine

1
Spicy onions, ginger, garlic, coriander, millet, and aniseed Sichuan peppercorns.
2
Onion, ginger, garlic, millet, chili and coriander, mince.
3
Wash the fresh shrimps, cut off the whiskers and legs, and remove the shrimp threads. If the marinating time is short, you can peel off the skin of the shrimp to facilitate the flavor. If you can marinate it overnight, you don't need to peel it.
4
Wash the shrimp again after processing, then pour in high-strength white wine and soak for twenty minutes.
5
After soaking in high-strength white wine, pour out the wine. I remember when my mother marinated shrimp, she didn’t add wine and it tasted good. If you don’t like a friend, you don’t have to let them go.
6
Combine the onion, ginger, garlic, millet, spicy coriander, and add it to the shrimp. Add 2 tablespoons of sugar for freshness.
7
Add the peppercorns and aniseed.
8
Add 3-5 tablespoons of salt. The marinating time is short, so if you are in a hurry, add a little more salt. If the marinating time is long and can stay overnight, add less.
9
Add 2 tablespoons of cooking wine.
10
4-5 spoons of seafood soy sauce. Must have seafood soy sauce.
11
2 tablespoons of oyster sauce.
12
2 tablespoons of rice vinegar.
13
After stirring evenly, add cold boiled water and soak all the ingredients.
14
Cover with plastic wrap and refrigerate overnight.

For those who like horseradish, you can add a little in moderation.