Blanched Shrimp

Method5 steps

1. 1

   Prep & Line the Pan

   备菜铺底

   Cut the onion into small pieces, slice the ginger, and spread them evenly in the skillet.

   洋葱切小块，姜切片，平铺平底锅。

   ⏱1 min

   • 💡 Spread the base evenly to prevent the shrimp from touching the bottom of the pan directly and cooking unevenly.铺底要均匀，防止虾肉直接接触锅底受热不均
   
2. 2

   Prep the Shrimp & Add to Pan

   处理并入锅

   Rinse the live shrimp (deveining, trimming legs and antennae with scissors are optional), drain well, and place them on top of the onion and ginger in the skillet.

   活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。

   ⏱2 min

   • 💡 Draining is key — excess moisture will affect the steaming result.控水很关键，多余的水分会影响焖煮效果
   
3. 3

   Steam & Cook

   焖煮烹饪

   Pour cooking wine (Shaoxing) into the pan, cover with the pot lid, cook on medium heat for 1 minute, then low heat for 5 minutes, then turn off the heat and let it sit for 5 minutes.

   锅内倒入料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。

   ⏱11 min

   • 💡 Do not add water throughout — the cooking wine (Shaoxing) and the ingredients' own moisture create the steam.全程不加水，利用料酒和食材自身水分产生蒸汽
   
4. 4

   Make the Dipping Sauce

   制作蘸料

   Do this while the shrimp are cooking: chop the scallion into small pieces, mince the garlic, then add soy sauce, sesame seeds, aged black vinegar, and oyster sauce and stir. Heat the cooking oil and pour it over the sauce.

   与焖煮并行：葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋、蚝油搅拌。油烧热，淋入蘸料。

   ⏱3 min

   • 💡 The aroma released from the hot oil hitting the scallion and garlic is the soul of the dipping sauce.热油激发出的葱蒜香味是蘸料的灵魂
   
5. 5

   Plate & Serve

   出锅装盘

   Remove the shrimp from the pan and serve on a clean plate.

   虾出锅，用干净的盘子装好。

   ⏱1 min

   • 💡 You can arrange the shrimp slightly for a more appetizing presentation.摆盘时可以稍微整理，让菜品更有食欲