Trim the long whiskers and sharp tips from the shrimp. Bring a pot of water (enough to cover the shrimp) to a boil with the ginger slices over high heat. Once boiling, add the shrimp and lemon juice (I used juice from 3 small lemons this time). Cook until the shrimp curl into a U shape. Remove and immediately chill in ice water to make the texture crispier.

Rinse the red dates, goji berries, and angelica root (if using). Add them to 1 1/4 cups (300 ml) water with salt and sugar. Bring to a boil, then let cool. Once cooled, add 1 2/3 cups (400 ml) Shaoxing wine and a little shrimp oil, if desired.

Drain the chilled shrimp and place them in a container with the marinade. Refrigerate for at least 24 hours before serving.