1, toothpick pick. Pierce the gap in the second shell of shrimp with a toothpick and gently pick it out until the black shrimp intestines are picked out, and gently pull out the shrimp intestines with your fingers.

2. Open the helmet. Lift the armor of the shrimp head, pinch the joint between the shrimp stomach and the shrimp intestine with your fingers, and squeeze the dirty things on the shrimp head together with the shrimp line with a gentle pinch. After covering the helmet, it is still a complete shrimp.

3. The shrimp head protrudes. There is a protruding thorn in the middle of the shrimp head. Cut a hole in the thorn position with scissors, then cut off the tail thorn, and the whole shrimp line will be pulled out, which can keep the shrimp intact. This method can be used to treat larger shrimps, such as crayfish and prawns.

4. Open your back. Cut off the shell on the back of shrimp meat with kitchen scissors and pull out the whole shrimp line. You can also operate with a knife, put the shrimp side on the chopping board, carefully cut the back shell and pick out the shrimp line.

5, go to the head and tail. It is relatively simple to break off the head or tail of the shrimp and pull out the shrimp line. The only drawback is that the shrimp is incomplete. Usually used to make tempura.