Bamboo shootsTapioca noodlesClearSteamedThe ingredients for shrimp:Bamboo shoots, tapioca noodles, large shrimp.Rice wine,White pepperpowder

How to make clear steamed shrimp with bamboo shoots and tapioca noodles:

1. First, boil the tapioca noodles in hot water for a moment, then cool them down with cold water. Next, handle the bamboo shoots by removing the roots, blanching them in boiling water until cooked, then steam them.

2. Clean the shrimp, split their backs open, remove the black line, and cut the heads to expose the shrimp oil which will flavor the noodles and bamboo shoots. Marinate the shrimp with rice wine and white pepper powder for two to three minutes to remove the fishy smell.Soy sauce for steamed fish3. Arrange on a plate, placing the tapioca noodles at the bottom as a base, followed by the bamboo shoots. Carefully place the shrimp in an alternating pattern. Steam for five minutes, then open the lid and add soy sauce for steamed fish. Let it sit for two more minutes before pouring garlic oil over it to complete the dish.

Plate and steam, first lay the glass noodles at the bottom, spread the mushroom tendrils evenly on top, arrange the shrimp uniformly in a circular pattern, then place them in a steamer for 5 minutes.Steam the fish.Drizzle with soy sauce, let it sit for 2 more minutes, then pour the garlic oil on top. This clear steamed shrimp with glass noodles and mushroom tendrils is now ready.