Speaking of drunkenness, I naturally thought of wine, more than dishes, and even more thought of using wine to make dishes for a dish - "drunken shrimp".
Hungry people who have eaten describe: the shrimp shell is cold and crisp, translucent blue ink color, and the yellow-brown wine smell is permeated. Intoxicating is the first inhalation of the shrimp head, the wine is delicious and sweet, and the soul is out of the box. In an instant, I can't even remember what I ate, the smell of wine, the sweetness and alcohol on the tip of the tongue, the taste is so good that words can't grasp it.
Perhaps many "have the same appetite", the material and practice are as follows:
Drunken shrimp
1. Ingredients: freshwater shrimp
Second, the method:
Choose about the little finger of the live freshwater shrimp, put in the water several times to remove its mud. The last time in the clear water, add people's fenjiu, about one pound of shrimp, and use one or two fenjiu. Cut off the whiskers and feet slightly when eating. Another bowl to open the ingredients, its ingredients are a part of raw soy sauce, a part of Zhenjiang vinegar, a quarter of the onion and ginger juice, half a part of fen wine (if there is a big koji wine is better), a little sesame oil, mix well, pour people into the dish of live shrimp, and use the bowl to cover it, so that the shrimp are not dead at this time, to prevent it from jumping around. In about a few minutes, you can take food.
Drunken shrimp is a thing, many people know that Hangzhou is better, and it is far inferior to Chengdu. Those who make it in Chengdu must choose fresh and live shrimp, and the taste is delicious and unparalleled.
