Boil the water for about five minutes (the water turns white after about three minutes). Use vinegar, mustard and ginger to make juice and dip it in. You can also choose the head of the new prawn, wrap it in starch paste and fry it in oil. It tastes different! Our local prawns are usually original, because they are very active. I suggest you wash them briefly first. You can use the original plastic bag, poke holes in the bottom and rinse it several times, prepare a pot, put only a little water (less than a bowl) in the pot, then quickly put it into the pot and cover it. Heat, listen, there is no commotion in the pot, or the sound is obviously reduced, turn off the fire, and add pepper aniseed, salt and salt. Reheat the fire and let the shrimp turn red for another minute or two.

Essentials: You can't have much water, because shrimp itself carries water. Boil the shrimp with a little water, and the water in the shrimp itself will be boiled out. When the water is dry, cease fire. If there is too much water, the delicious taste of shrimp will run into the soup. It is not easy to master the specific amount of water added by yourself. Just go through it a few more times. It is best to use a transparent pot cover for easy observation, so as to control the water quantity next time.

Disadvantages: Although this method completely retains the original flavor of shrimp, it is equivalent to cooking shrimp with its own water, which is delicious. However, due to lack of water, shrimp is a bit like dried vegetables, which is a bit difficult to peel and sticky.

This method is not elegant, but it tastes good, which is the habit of residents near the seaside.