It usually takes three minutes. In fact, after the water is boiled with high fire, add salt and ginger slices first, and then scald the shrimp until the skin turns red.

When scalding, be sure to cook the shrimps with boiling water until they turn red and curl up, and remove them immediately when bubbles appear on the water surface. Sprinkle a little rice wine and clear oil, and the shrimp oil will shine.

Look specifically at the changes in the pot when the shrimp is cooked. When fresh shrimp is cooked in a pot, it grows vertically at first. With heating, the shape of shrimp began to change, except for turning red. Bend inward first, and gradually form an L-shaped hook. When cooked, its tail will tighten its head. When the shrimp matures into L-shape, it is basically mature. When the tail is close to the head, it is overcooked.