1. Raw material processing: Shrimp must be graded according to freshness before processing to avoid mixing good and bad products and reducing the quality of the finished product. The raw materials are required to be fresh and free of sediment and other impurities. If there is sediment and other impurities, they must be picked out and washed. When sifting and washing with a bamboo basket, first put 5 to 8 kilograms of shrimp in the basket, and then put it into a large tank or wooden barrel filled with clean seawater for washing. When washing, hold the edge of the basket with one hand and swing it left and right in the water, and gently flip the shrimps in the basket with the other hand to make the sediment flow out of the basket hole and sink to the bottom of the water. When washing, small fish and other impurities should also be sorted out. After washing, lift the basket out and drain.

2. Boiling: Add an appropriate amount of fresh water to the pot and add 6% of salt according to the weight of the water. After the water boils, put the raw shrimp into the pot. The ratio of shrimp to water is 1:4, and boil Then remove and drain. During the process of cooking shrimp, the foam in the pot should be removed in time. Add salt appropriately for each pot you cook to maintain the concentration of the salt water. When the soup reaches about 8 pots, it will become turbid and new water should be replaced immediately. During the draining and cooling period, do not shake the shrimp basket, otherwise the shrimp bodies will become loose, affecting the draining effect and accelerating the qualitative change of the semi-finished products. This is especially true when processing on rainy days.

3. Drying: The cooked shrimp can be dried after being fully drained and cooled. Before drying the shrimp, shake the shrimp basket to loosen it and spread the shrimp evenly on the mat. When the shrimps are 40% dry, use a wooden rake to turn them over. Turn them evenly to avoid deterioration caused by uneven drying. When the weather is dry, it can be dried in about half a day. When it is 60 to 70% dry, it can be piled up and stored for 2 days. Then it can be packaged after it is 90% dry. It is very important to control the dryness of shrimp skin. If it is too dry, it will be brittle and the taste will not be delicious. If it is too wet, it will easily cause deterioration and cannot be stored for a long time. The yield rate of cooked shrimp skin is generally around 25.

4. Packaging: After the dried shrimps are dried, they should be properly sieved to remove the broken bran. The packaging is required to be easy to transport and not easily broken. Moisture-proof materials should be placed during packaging to prevent the shrimp skin from absorbing moisture and deteriorating.