2. Remove the skin of the decapitated red shrimp from Argentina, remove the shrimp line and marinate it with a little salt.

3. Cut the pickled decapitated red shrimp on the back of the shrimp to three quarters of the shrimp meat with a knife, and be careful not to cut your hand.

4, spread the shrimp meat, pipa-shaped, evenly placed in the plate, neatly placed, so that it looks good.

5. Cut the garlic into pieces, add a little salt to the garlic, pour in sesame oil and stir well.

6. Spread garlic evenly on each piece of shrimp. Be sure to apply it evenly, so that it will look good.

7. Add water to the steamer, boil it, put it into the prepared open-edged shrimp and steam it for 5-6 minutes, then you can take it out of the steamer, which is full of color, flavor and taste.