The casserole can dryly burn coarse salt. It is very convenient to make salt-baked dishes. You need to choose a casserole that can be dry-cooked over an open fire.

The casserole used for this dish must be dry-cooked directly over an open flame. Do not use an ordinary casserole, otherwise it will crack when heated. The heat preservation effect of the casserole is very good, and it is very good for making salt-baked dishes. It can fully retain the heat of the salt, so that the stewed shrimp takes a short heating time, the meat is particularly tender, and the taste is particularly delicious.

How to make salt-baked shrimp in casserole:

Place a thick layer of sea salt or coarse salt on the bottom of a dry-cooked casserole. Cover the lid and heat over medium heat for about five or six minutes, you will hear a beeping sound inside. When the salt is heated, trim off the long beards of the fresh shrimps. After you hear the salt ringing, open the lid and throw in a few peppercorns.

Put fresh shrimps on top and cover the casserole. Heat over medium-high heat for 3 minutes, turn off the heat and simmer for 3 minutes. Open the lid, sprinkle a few chopped green onions, and you're done.