The first way: boiling prawns in salt water. Among the various methods of prawns, this is the most tender and delicious method, which can retain the nutritional content of prawns to the greatest extent.

The method is also very simple. After washing the prawns twice with light salt water, use a toothpick to take out the shrimp threads from the second shell of the prawns.

Add water to the pot, add the prawns to the cold water, add an appropriate amount of salt, green onions, ginger slices, peppercorns, star anise, turn up the heat and cook, and then cook for 2-3 minutes after the water boils.

Don't rush to take out the cooked prawns. After turning off the heat, you can soak them in the pot for a while to make the prawns more flavorful. Just take them out and put them on a plate before serving.

When eating prawns, you can dip them in ginger juice or eat them directly.

Second course: Steamed prawns with garlic paste. After cleaning the prawns, open the backs of the prawns, remove the shrimp threads, remove the shrimp gun, shrimp tentacles, shrimp legs, etc.

Unfold the prawns, spread them flat on a plate, and steam for 5 minutes.

Heat the cold oil in the pan and sauté the minced garlic until fragrant, add some light soy sauce and oyster sauce, stir-fry evenly to make minced garlic.

Put a spoonful of minced garlic on the back of each prawn, put it in the pot and steam for another minute. After taking it out of the pot, sprinkle some shredded green onion, ginger and chili pepper to garnish.

The third course: Braised prawns in oil. After cleaning the prawns, cut off the shrimp tentacles and shrimp guns, then open the back of the prawns and use a toothpick to take out the shrimp threads.

Add oil to the hot pan. When the oil is hot, add the prawns and stir-fry until the prawns change color. Then add garlic and minced ginger and stir-fry until fragrant.

Press the shrimp head with the back of a spatula to squeeze out all the shrimp oil. Add sugar, cooking wine, light soy sauce, and oyster sauce. Stir-fry until browned. Cover the pot and simmer over low heat for 5 minutes until the shrimp is cooked.

Remove from pan and plate.

Recipe 4: Spicy Prawns If you feel that the taste of boiled prawns in salt water is too simple, you can try this recipe of spicy prawns.

First, clean the prawns, open their backs, take out the shrimp threads, and control the water for later use.

Add oil to the hot pot, heat the oil to 50% hot, add the prawns, fry over low heat until they change color, then remove, then turn to high heat, wait until the oil temperature rises to 70 to 80% hot, put the prawns in and fry again.

The shrimps will be crispier after re-frying for a second time. Just take them out after re-frying for 30 seconds.

Leave the base oil in the pot, stir-fry the onions and minced ginger over low heat until fragrant, add the Chongqing hot pot base ingredients, stir-fry the red oil over low heat, add the celery segments and stir-fry until cooked, then add the prawns and stir-fry evenly.

The fifth course: Baked prawns with cheese. This shrimp dish is especially suitable for the elderly and children. It is fresh and tender and has the taste of cheese. It is especially delicious and the preparation is very simple.

First, clean the prawns, open the back and remove the shrimp lines, then marinate the prawns with salt, black pepper, and cooking wine for 10 minutes.

Gently chop the shrimp meat with the blade of a knife. Place the prawns with their backs facing up. Spread them flat in a baking pan. Sprinkle a little mayonnaise and some cheese sticks. Put them in the oven and bake them at 200 degrees. Turn down the heat.

Bake at 180 degrees for 10 minutes.

The temperature of each oven is different, so pay attention to the changes of cheese and prawns during the baking process.