Cook shrimp in hot water. Shrimp matures quickly in boiling water. Hot boiling water removes the fishy odor of shrimp to some extent, supplemented with green onions, ginger or cooking wine. The shrimp made in this way have no fishy odor, are tender and firm, and are very easy to ripen. If you put the shrimp in cold water and cook slowly, so that the shrimp made out of not only easy to aging, so that its taste deteriorated, and shrimp fishy flavor will not disappear.

Shrimp cooked faster in boiling water, boiling water can to some extent remove the fishy flavor of shrimp, supplemented with green onions, ginger or cooking wine. The shrimp cooked in this way has no fishy odor and the shrimp is tender and firm. If you put the shrimp in cold water and cook slowly, the shrimp made in this way is not only easy to age, but also has a bad taste, and the fishy flavor of the shrimp can not be removed, and it is very easy to cook. The bacteria of shrimp are in the shrimp thread. As long as you remove the shrimp threads before cooking and put them in boiling water for 3-5 minutes, you don't have to worry about bacteria.