Whiskey-cooked Canadian Arctic shrimp
Canadian Arctic Shrimp 500 grams | Lilac 1g |
Zanthoxylum bungeanum 1g | Aniseed 1 |
Fragrant leaves 8 tablets | Cinnamon 1 block |
Dried chili 1 | Nutmeg 1g |
Ginger slices 2 tablets | lemon slices 6 tablets |
White sugar 5 scoops | Soy sauce 3 spoons |
Clear water 600ml | whiskey 20ml |
Step 1
Canadian Arctic shrimp are produced in the deep seas of the Arctic Ocean and the North Atlantic Ocean, where there are sparsely populated areas, no urban pollution, and few people infected with the new coronavirus. All crew members on fishing boats must pass nucleic acid tests before boarding, and the boats are regularly disinfected. After Canadian Arctic shrimp arrive at the port, they must be fully disinfected and nucleic acid tested. When selling in the Chinese market, use traceability codes to ensure safety.Step 2
Put no oil in the dry pan, let's fry the spices that will be used to make the cooked drunken sauce.Step 3
After stir-frying, add 600 ml of water. After boiling, add sugar and 1/3 bowl of soy sauce and boil again.Step 4
After boiling the pot, pour 20 ml of whiskey.Step 5
After boiling, put the cooked drunken juice into the pot and set it aside to cool down. Let's deal with the Canadian Arctic shrimp: drain the thawed shrimp and put it into a large crisper.Step 6
Pour the slightly cooled juice into the crisper.Step 7
After the crisper has cooled down, place it in the refrigerator. After 24 hours, you can take it out and enjoy! This is a very good dish to go with wine. Tips for Cooking Canadian Arctic Shrimp Drunken with Whiskey