Authentic method of raw materials for brine shrimp

First, we need to prepare two kilograms of green shrimp, then 50 grams of carrots, 25 grams of green peppers and celery, 25 grams of coriander, and then 10 grams of dried seaweed, 5 grams of scallops and 5 grams of dried squid. There are some auxiliary materials in these raw materials, which are actually not used in our traditional Sichuan cuisine, but because we are cooking shrimp today, they play an irreplaceable role.

Next is the seasoning for making Sichuan raw brine shrimp: onion and ginger slices, each 10g, and a small bottle of soy sauce, soy sauce, soy sauce and rose wine.

First, we remove the whiskers from the shrimp, cut the back, then wash the shrimp, put the processed shrimp into a basin, add water and salt, soak it a little, then rinse it, cut the carrot into small pieces, clean the green pepper and cut it into strips, then soak the shrimp and scallops in clear water, steam it gently, and take it out for cooling. Squid needs to be sliced, scallop needs to be shredded by hand, and dried seaweed needs to be cut into small pieces. The next step is the specific production process.

We put water in the pot, add onion, ginger, carrot, celery, coriander and green pepper, and cook for 10 minute, leaving water to remove residue. Next, we mix squid, dried shrimps, scallops, soy sauce, rose wine and prawns evenly, then cover them with plastic wrap and put them in the refrigerator for 24 hours.