1. It usually takes three minutes. In fact, after the water is boiled with high fire (the water will cover the shrimp), add salt and ginger slices first, and then scald the shrimp. It will be fine after the shrimp skin turns red. When scalding, be sure to cook the shrimps with boiling water until they turn red and curl up, and remove them immediately when bubbles appear on the water surface. Sprinkle a little rice wine and clear oil, and the shrimp oil will shine.

2. Look at the shrimp shape in the basin, and you will know that the roasted shrimp is tender. The shrimp body is U-shaped, which is the best degree; If it is V-shaped, it is mostly raw; If the shrimp tail is O-shaped near the abdomen, it is overdone.