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River Shrimp in Wine Sauce

Fish and Seafood

River Shrimp in Wine Sauce
1 square fermented bean curd
1 teaspoon black bean paste without garlic
1 teaspoon vegetable oil
2 Tablespoons sesame paste mixed with four tablespoons of hot water
1 Tablespoon sugar
3 Tablespoons Chinese rice wine
1 teaspoon Chinese brandy, such as Maotai
1 pound river shrimp, preferable live ones
1. Mash fermented tofu, then mix well with the black bean paste.
2. Heat wok, add the oil, then the sesame paste and water mixture, the sugar, and the rice wine and brandy. Stir and remove, do not make this sauce hot, just warm.
3. Dip one shrimp in the sauce, then suck the meat out of the shell, and discard the shell. Continue until they are all consumed.

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