Huadiao Drunken Shrimp (Chinese New Year Special)

Steps

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1. 1
   Make the soaking broth first: add angelica root, ginger, scallion, and salt, and simmer until the angelica aroma comes through. Lower to a simmer for about 10 minutes, then season with sugar to taste. This broth will later be used to soak the shrimp; don't add wine yet.
   ▶ ≈0:36
2. 2
   Pour the cooked broth out and cool it over an ice bath. Remove the scallion pieces (which don't look great), but you can leave the ginger in to keep infusing.
   ▶ ≈4:04
3. 3
   Prep the shrimp: snip behind the head and remove the dark stomach sac inside. If you like, trim off the legs for easier eating, and devein the shrimp to avoid any fishy taste.
   ▶ ≈4:38
4. 4
   Bring a separate pot of water (use plenty of water) to a boil for blanching the shrimp, adding salt and ginger for flavor and to reduce fishiness.
   ▶ ≈6:58
5. 5
   Once boiling, blanch the shrimp. When the shrimp curls up and the gap between head and tail shrinks to about 2 cm, remove them and immediately plunge into cold water to stop the cooking.
   ▶ ≈7:48
6. 6
   Add goji berries and Huadiao wine (adjust the amount to your taste) into the cooled broth, then add the cooled blanched shrimp to soak.
   ▶ ≈8:22
7. 7
   Refrigerate the whole pot for about 3 to 4 hours before serving; letting it sit overnight makes it even tastier.
   ▶ ≈8:44