If the shrimp is big, there are about 10- 15 per catty of shrimp, that is, a shrimp is about 40-50g, so it needs to be boiled for about 4 minutes, and the shrimp can be eaten when the shell turns red and the meat is firm, and the taste is just right.

How to judge whether the shrimp is cooked well: Look at the shape of the shrimp in the pot, and you will know the tenderness of the burnt shrimp. 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 close to the abdomen, it will be overdone.

Specifically, look at the changes in the pot when the shrimp is cooked. When the fresh shrimp is boiled in the pot, it is vertically long at first. With the heating, the shape of the shrimp begins to change, except for turning red. First, it bends inward, and gradually forms an L-shaped hook. After cooking, its tail will tighten its head. When the shrimp is cooked to an L-shape, it is basically mature. When the tail is close to the head, it is overcooked. After that, it's not delicious. Fresh shrimp, fresh shrimp is delicious.

Precautions:

Water temperature control: In order to make the shrimp meat absorb the soup flavor more easily, it is necessary to put boiling water into the pot to let the fresh shrimp ripen quickly and lock the water and nutrition.

Fire control: the whole process needs to be served by fire. As long as the shrimp meat starts to turn red and bend, you can turn off the fire and continue to stew it in boiling water for a while, so that the fresh shrimp will not be overcooked and the taste will become old and rough.

Seasoning control: there is no need to add too many flavors, just a proper amount of fishy materials, so as not to cover up the delicious shrimp meat.