1. Wash the fresh shrimp, drain the water, weigh it, and then put the salt and the drained shrimp into a food conditioner according to the ratio of 500g shrimp100g salt, and stir it into mud.

2. Then pour it into a clean container, cover the mouth of the container with gauze and put it in a sunny place for natural fermentation.

3. In order to ferment evenly, open the gauze every day and stir it once with dry and disinfected chopsticks.

4. Eat it after about half a month, and the shrimp paste will turn red after fermentation.

5. Cover and store in the refrigerator.