Remove the feet and feet from the fresh shrimps, wash them and put them into the boiling water pot. Before boiling, add onion, ginger monosodium glutamate, cooking wine, salt, pepper and other seasonings to the pot, skim off the floating foam after boiling, and the shrimp will be cooked in about 3 minutes. Then put the soup into a bowl with the fire, cool it and put it into a basin.
Salted shrimp is a common dish on the menu. The taste of salted shrimp belongs to salty and fresh, and the practice belongs to cooking, but how to make salted shrimp best depends on your own taste and habits to adjust the details. Shrimp meat has the characteristics of delicious taste and rich nutrition, among which the calcium content is the highest among all kinds of animal and plant foods, especially suitable for the elderly and children. Salted shrimp also contains trace element selenium, which can prevent cancer. Compendium of Materia Medica says: "Shrimp is green when it is fresh water, white when it is salty water, thick and fishy when it comes out of streams, thin and full of meat when it comes out of lakes and ponds, and delicious when it comes out of the sea.