Shrimp will turn red when cooked, and some meat will form red foam when cooked in water.

Salted shrimp practice:

Ingredients: 500g prawn.

Seasoning: 5g salt, 2g chicken essence and 8g cooking wine.

Pepper 4g soy sauce 5g sesame oil 5g onion 5g ginger 3g each.

The practice of salted shrimp:

1.

Cut off the feet and whiskers of prawns (prawns), turn around the sandbags, cut them from the back, pick out the sausages and wash them for later use;

2.

Put the boiling pot on the fire, add appropriate amount of water, onion, ginger slices, cooking wine, salt and pepper, then put the prawns in and cook them (skim the floating foam when the salt water is boiled);

3. Take out the shrimp and put it in a container for cooling;

4.

After the brine for boiling shrimp is precipitated, the clear soup on it is skimmed into the container, cooled and poured into the container for containing shrimp to soak the shrimp into the taste;

5. When eating, remove the prawns, cut each prawn into two pieces, put them on a plate, and then pour the original juice.