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Main ingredient Pipi shrimp 2 kg

Seasoning salt 15g anise, 3 peppers, 20 slices and 3 fragrant leaves.

Boiled shrimps

1. Wash Pipi shrimp twice with clean water and drain.

2. Pour clear water into the pot, add pepper, star anise, fragrant leaves and salt, pour Pipi shrimp, cover the pot, heat with strong fire, cook for 3 minutes, take it out, rinse off the floating foam with clear water, and serve.

3. You can peel it and eat it directly. You can also slice ginger and dip it in rice vinegar to suit your taste.

Cooking tips

? You'd better buy the freshest live shrimp. When picking, the smaller one with a white "king" on her belly is female, in cooked meat. And the one who is a little bigger and has no king on his stomach is male, without Huang Er, but the meat is very thick. You can choose according to your own preferences. But usually, the seller won't give you too many females in a catty of shrimp. Fresh Pippi shrimp can last about 3 hours after being bought back. I suggest you eat it as soon as possible. It's best not to put it in the refrigerator for the night, or the meat will slowly become empty. After more than 2 days, the refrigerator will smell. This practice of Pippi shrimp keeps the shrimp fresh and tender to the greatest extent. Boil the pot in cold water for 3 minutes, not too long, or the meat will be too tight. Many people use steaming, and it takes a long time. In that case, the meat of Pipi shrimp will easily shrink and become empty.