Pour water into the pot, add Sichuan peppercorns, star anise, bay leaves and salt. Pour in the Pipi shrimps. Cover with a lid. Bring to a boil over high heat. Open the lid and cook for 3 minutes. Remove and cover with water. Rinse off the foam and serve immediately

Attached are detailed instructions:

Boiled shrimps

Ingredients

Main ingredient: skin 2 pounds of Pipi shrimps

15 grams of seasoning salt, 3 peppercorns, 20 bay leaves, 3 pieces

How to cook Pipi shrimps

1. Rinse the shrimp twice with water and drain the water

2. Pour water into the pot, add peppercorns, star anise, bay leaves and salt, pour in the shrimp, cover, heat over high heat and bring to a boil Finally, open the lid and cook for 3 minutes, take it out, rinse the foam with clean water and eat.

3. You can peel it off and eat it directly. You can also cut the ginger into fine pieces and pour some rice vinegar for dipping, whatever your own taste

Cooking Tips

Tips on Selection of Pipi Shrimp and Quick Peeling Tips< /p>

The Pipi shrimp is also known as the mantis shrimp. When caught, it will eject colorless liquid from its abdomen, so it is also called the urine-gripping shrimp. Every year around the Qingming Festival is the time when the yield is the largest and most fertile. The weird armor of Pipi Shrimp may scare away many people, and those who have never tried it don’t know where to start. In fact, the meat of Pipi shrimp is very fresh, sweet and delicious, definitely not inferior to any river shrimp. The preparation is also very simple. As long as you master the method of peeling the shell, it will be more convenient to eat.

Today I will share with you some tips on how to choose Pipi shrimps and peel them quickly.

Selection:

1) Those who swim in the water and show their teeth and claws are naturally full of energy.

2) Look at the tail. Size does not matter. The meat of the shrimp is plump only if the tail is thick and slightly curved towards the meat.

3) Gently pinch the tail with your hands. If it feels thick and firm, it is the best quality. For example, if you pinch the tail and it feels empty and watery, it usually has no meat. When pinching, be careful not to bend its head to stab you. It is best to hold its head with chopsticks or press its head against the edge of the basin, and gently pinch the tail exposed outside the basin, so that it will not hurt you. Stung by it.

4) How to identify Pippi shrimp with paste. Most posts on the Internet say that if there are three white lines in the shape of the word "king" on the abdomen near the head, it is a female, and vice versa, if there is not, it is a male. But personally, I feel that the distinction between male and female is of little significance. The key point is whether there is shrimp paste. Why? There is a red line on the belly of the Pipi shrimp running from the head to the tail (especially obvious when viewed with its back to the light). As pointed by the arrow in Figure 2 below, it is the shrimp with paste. However, now the merchants are very smart, and they basically select the shrimps with paste and sell them at a higher price. Occasionally, when you encounter the newly arrived chilled shrimps, you can pick out a few with paste.

The above is for fresh shrimps. Chilled shrimps are often sold in the market. These are usually caused by being pressed at the bottom and lacking oxygen during transportation. As long as they have just been sold by the merchants, The picked meat is still very delicious and elastic, which does not affect the consumption, and the price is much cheaper than fresh meat. (2)--(4) mentioned above also apply to chilled shrimps, but in addition, you should pay attention to the following two things.

1) Look at the color. Look for shrimps whose bodies are translucent and blue-gray or yellowish-white in color. If the shrimps are red, it means they have been dead for a long time and are not suitable for consumption.

2) Choose a shrimp with a firm body; if the head is hanging down, don’t choose a shrimp with a limp body.