Summer cold dish appetizer carved shrimp

Cooking Instructions

1. Two catties of Roche shrimp, the size should be not much different, the best with yellow, spread ginger slices and green onions on the steamer, enlarge the shrimp after boiling, steam for 5 minutes out of the pot, rinse in ice water, make the meat more elastic, cut off the tentacles and head, beautiful and flavorful~

   

2. Stir-fry 4 star anise with spices
   
   , 2 small pieces of cinnamon, 2 dried chili peppers, a pinch of Sichuan pepper, and a piece of tangerine peel. 10 bay leaves, stir-fry over low heat, add light soy sauce and old soy sauce plum rock sugar to boil over high heat, boil slowly for 10 minutes on low heat, pour in Huadiao wine after boiling and turn off the heat, and put aside to cool~

   

3. Soak 2
   slices of lemon and remove the seeds, otherwise it will be bitter~ 4 small limes are cut
   in half,
   and then the lemon âž• and small lime
   are put in the juice when the juice is completely cool

   

4. You can eat it overnight in the refrigerator!
   Lemon and sour plum flavor~