Rinse the shrimp, then trim off the sharp tips on the heads and the whiskers.

In a pot, add the angelica root, red dates, astragalus root, and goji berries. Pour in 2 cups (about 480 ml) of water. Bring to a boil, then add Shaoxing wine (Huadiao wine) and rice wine. Let it simmer briefly, add salt to taste, then let the broth cool and set aside.

Bring a separate pot of water to a boil. Add the shrimp and blanch until they turn red, then remove them.

Once the shrimp have cooled, soak them in the prepared broth. Refrigerate for one day to let the flavors develop.