Its main material is freshwater shrimps in the early Summer which carry on their bellies the eggs of delicate flavor in nature. In cooking this dish, you should put it in the hot water in the pot with some onion knots, sliced gingers, and refined salt until the water boils. Then it’s time to put the shrimps with their tantacles and legs cut off and Shaoxing rice wine in the wok and continue to cook them until it is probably well-done. Afterwards, you scoop them out and strip the shrimp’s head away. Meanwhile, you need to scoop the onions and gingers out of the pot and wait for about 15 minutes (the water in the pot need to cool down) before putting the shrimps in the pot again. Finally, you take them out and put it on the dish. Brined shrimps with their eggs is really a tasty food in Summer.
