2. Boil some water, which is almost two-thirds of the water without shrimp. After the water is boiled, cut it into two pieces and put three pieces of ginger into the pot.

3. Then pour the shrimp into the pot, and then pour about three drops of cooking oil into the pot. Please pay attention to the color of shrimp at this time. When it turns into a bright orange, it's almost out of the pot in one minute! Drain! Of course, you can try to see if it is ripe. You can turn down the fire, don't overcook it! That's not delicious! )

Next,

1. You can choose to eat shrimp shells like this, which is very sweet; 2. You can also pull it into shrimp to make a salad, plus your favorite fruit and salad dressing, sesame seeds, etc. 3. You can also pound some minced ginger and garlic, add soy sauce, aged vinegar, white sugar and a little chicken essence in proportion, and you can eat it! 4. It would be better if there is an "old godmother" at home, hehe. . Mash some Jiang Mo and minced garlic, put them into a small bowl: a tablespoon of cooking wine, a little salt, a few drops of soy sauce and chicken essence, mix well for later use, wash the pan, put a proper amount of oil, pour in Jiang Mo and minced garlic when it is 70% hot, adjust the fire when it is whippy (not burnt), then pour in a proper amount of "Laoganma" and fry for 20 seconds. It's delicious!