1. First, go to the supermarket to buy frozen prawns. We try to buy ones that look transparent and are relatively firm. This means it was served frozen when fresh.

2. Thaw the shrimps you buy home naturally in water. Then use a knife to break open the back of the shrimp.

3. Use a toothpick to pick out the shrimp threads. Shrimp threads are the intestines of shrimps. There is a lot of sediment in them. If they are not removed, they will taste bad.

4. Prepare sea salt. You can go to the supermarket to buy the thicker pickle salt, prepare 2 to 3 bags, put the sea salt in an iron pot, add an appropriate amount of Sichuan peppercorns and stir-fry until fragrant.

5. Use a kitchen napkin to absorb the surface moisture of clean prawns in vinegar. This prevents the moisture from the shrimp from wetting the sea salt, which increases the saltiness.

6. The sea salt can be placed in a pan, heated in a rice cooker, or in an oven. All three heating methods are available. Spread the shrimp in the sea salt and cover it with sea salt. Set the oven to 200 degrees. If it is a rice cooker, press the cooking button. The pan can be heated over medium-low heat.

7. Bake in the oven for about 20 minutes. If it is a rice cooker, press the cooking button and cook for a few more minutes. The shrimp will cook quickly and the surface will turn red, which means it is cooked. Take out the cooked shrimps and shake off the sea salt on them before eating.