This is one of the most delicious ways of using fermented wine rice. The combination of wine rice with minced garlic and ginger, and the richness of the pork, makes this a perfect example of a Sichuan dish. Its unique taste is quite unexpected. The shells are left on the shrimp because they add flavor and hold the sauce. The key to this dish is to warm the wine rice barely and not to overcook it, making it too mushy. The unshelled shrimp are deep-fried so that their shells split open, both cooking them and making them attractive.
Much of the preliminary mincing and chopping can be done ahead of time and the dish put together at the last minute.
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