300g kuruma shrimps, 2T wolfberries, 3 pieces of angelica roots, 3 pieces of huang chih, 2 pieces of cinnamon bark, 1/2 bottle of rice wine.
SEASONINGS:
some salt.
PREPARATION :
1. Rinse angelica roots, wolfberries, huang chih and cinnamon bark; Arrange to the bottom of a pot.
2. Cut off the rostrum on the shrimps' heads; Trim off the antenna and legs; Devein with toothpicks; Rinse and pat dry; Add to the pot.
3. Pour the rice wine into the pot; Bring to the boil over a high heat (when boiling, there will be some flame in the pot); Flavor with the seasonings after the flame has gone. Ready to serve.
