1, 1000 grams of live grasshopper shrimp, 50 grams of salt, a clean vacuum glass jar.

2, grasshopper shrimp mixed with salt.

3, into the vacuum glass tube sealed.

4, in a place protected from light, or into the freezer of the refrigerator, put about 10 days on it.

The second way to make it

With so much salt in the shrimp paste, you can't eat it in one meal when it's done. Spoon a tablespoon into a small bowl, crack an egg and whisk well. Put a few peppercorns, green onions and ginger in a pan with oil, then put some crushed red chili peppers, then pour the shrimp paste into it and stir-fry with a spatula, and it will be cooked right away.

1. Put down the plate I chop, this chop to the more rotten the better.

2. two pounds of shrimp to put four taels of salt, I

Salt put well, I put them into a plastic lunch box, stirred with chopsticks, very glue very rumbly. Put them in the refrigerator to chill. I didn't want to tell them to ferment that early because it was too hot and I was afraid the pickle would stink.

The third practice:

Shrimp and general sea shrimp should be removed from the head to peel, remove the shrimp line on the back of the shrimp, that is shrimp intestines, of course, do not remove the skin can also be, but the skin is harder, it will affect the texture, but the shrimp head of the skin and the head of the sacs of the food is necessary to remove. In the past to do shrimp sauce bought shrimp is not rinsed with tap water, directly to do, because the sea shrimp live in very salty seawater, shrimp sauce to do a lot of salt, can be sterilized, if you use tap water to rinse will affect the taste, and in the fermentation of the instead of easy to get moldy. Of course, nowadays pay attention to hygiene, if it is too dirty to rinse it. When you are ready, you can start making it.

1. first shrimp minced, chopped into slightly thicker than shrimp paste can be, the traditional practice is to pound with a rolling pin, so the coast is called pounding shrimp paste,

2. chopped shrimp into containers, containers depending on the number of shrimp can be used altar or glass canning jars, must be sterilized before use, control dry, do not fill too full,

3. shrimp into containers to be put salt, preferably a small grain of salt, also known as two salt, salt, salt, salt, salt, and salt, and so on, and so on. Also called two salt, pickling things more fragrant than salt surface. Generally a catty of shrimp put 2 to 3 two salt,

4. put salt and mix well, with gauze sealed mouth, placed in a sunny place of natural fermentation, in order to ferment evenly every day to open the gauze, with a dry rolling pin stirring once,

5. be careful not to let the flies fall on it, otherwise it will be maggots. Sunshine is sufficient if a week can eat, the longest is not more than half a month, with good shrimp made of shrimp paste color bright red, the surface layer of red shrimp oil, aroma.

The fourth practice of Korean kimchi in shrimp sauce choose 10 pounds of shrimp (a small shrimp) with water, put into a clean altar, and then into the 1500 grams of refined salt, with a mallet gently pounded a few times, and then seal the mouth, and then pounded once a day, and so on 15 days of shrimp sauce natural fermentation, you can modulate the food.