Macrobrachium, also known as freshwater shrimp. Macrobrachium and lobster are different. Although the cooking method may be the same, the taste is different. The treatment method of Macrobrachium nipponense is different from other shrimps. It may be cumbersome to handle, so the process should be careful. Otherwise, if the treatment method is not correct, it will damage the prawns, and it may also lead to bad cooking taste of prawns. Therefore, everyone should be careful when dealing with prawns. Here is how to deal with prawns.

1 first, cut off those beards and feet, no matter what they are called, such as jaws, feet, feet, swimming limbs, etc. And cut off two long beards together.

2. There is obviously a black line on the belly of the trimmed shrimp. This is the abdominal artery of shrimp and the motor nerve chain connected with it, which is also commonly known as shrimp tendon. Shrimp will bend into an arch when heated, which is caused by the shrinkage of shrimp tendons when heated. It generally does not need to be removed before cooking. But when cooking some dishes with special shapes, such as tempura, you need to pick or cut them to keep the shrimp straight. Turn it over and prepare to deal with the shrimp gun (the long thorn). There are two dark shadows in here.

3 Cut off the shrimp gun mercilessly. When cutting, try to cut hard against the shell. I cut the selfie myself. In fact, when I cut it, I must stick the root down.

After cutting off the shrimp gun, look from the front. There is obviously a black lump at the root of the shrimp gun, so it is a sandbag. The sandbag is actually the shrimp's stomach, which is connected with the shrimp intestine, and it is also a place to shelter evil people and shelter evil people. The specific location is at the root of the shrimp gun of the shrimp head, so be sure to pick it out with scissors. If you choose carefully, you can bring out the shrimp line (shrimp sausage) perfectly. The stomach and intestine are connected. You can pull it to the end, and the two dirtiest parts of the shrimp will be removed together.

5 press the shrimp on the drill board and cut it back with a sharp knife. Be careful not to press the head to prevent the shrimp yellow from being squeezed out after cutting off the shrimp gun.

6 Shrimp line (shrimp sausage) can be easily taken out after the shrimp is opened. Now, you know, this is the shrimp sausage on the back. Shrimp sausages are sometimes white and sometimes black. The black one is what shrimp didn't excrete, and the white one is jejunum. Whether it's black or white, you must pick it out before you do it. If you don't open the edge, then take it off your back with a toothpick. After removing the shrimp stomach, it is easy to pick it out through the second section of your back.

Let's not forget to learn about shrimp yellow again. Shrimp yellow is the egg of shrimp, which tastes delicious. Don't accidentally hurt the shrimp yellow when you go to the sandbag. Scissors go in from head to first quarter, and it's easy to pull out the shrimp yellow.