Don't boil the prawns, the umami runs out, and the old fisherman taught me the secret method, which is not firewood, not fishy, tender and delicious

Today I will share with you the practice of salt-baked shrimp

raw material

500 grams of prawns, 1 piece of ginger, 5 cloves of garlic, 3 green onions, 5 star anise, 5 grams of Sichuan peppercorns.

seasoning

500 grams of edible salt.

method

Step 1: First use a toothpick to pick out the shrimp line in the second section of the shrimp, the shrimp line is the intestine of the shrimp, and the intestine contains the excrement of the shrimp and some sediment, so be sure to deal with it.

Step 2: Put the shrimp line into clean water, then drain the water and put it on a plate for later use, only need to remove the shrimp line, and the shrimp head and shrimp whiskers do not need to be cut. 

Step 3: Prepare the ingredients ginger, garlic, green onion, star anise, and Sichuan pepper, cut the ginger and garlic into slices respectively, cut the green onion into small sections, and cut them all and put them on a plate for later use.

Step 4: Pour 500 grams of edible salt into the pot, and if possible, it is best to use coarse salt, and then add star anise and Sichuan pepper to stir-fry together.

Step 5: Stir-fry slowly over medium-low heat, fry the salt dry, fry the aroma of star anise and peppercorns, and fry the edible salt until it is slightly yellow.

Step 6: Then take out half of the salt and put it in a bowl for later use, spread the salt in the pot evenly, and then put the prawns on top of the salt one by one.

Step 7: Add ginger, garlic and green onion on top of the shrimp.

Step 8: Sprinkle the salt evenly on top of the shrimp and cover all the shrimp.

Step 9: Cover and simmer over low heat for 8 minutes, turn off the heat after simmering, but don't be in a hurry to open the lid and continue to simmer for 3 minutes with the remaining temperature of the pot until the shrimp are cooked.

Step 10: When it's time to open the lid, shake the fine salt off the shrimp with chopsticks, and then put it on a plate and enjoy the meal.

The salt-baked shrimp is ready, and the recipe is simple and can be taken out of the pot in about 10 minutes. Although it is cooked with salt, there is a shrimp shell blocking the salt, and the saltiness will only enter a little bit, so as long as the salt outside is shaken clean and peeled off the shrimp shell, it will not be salty, and friends who like it can try it!

Tips:

1. It is best to use coarse salt to make salt-baked shrimp, it is easy to shake off the salt after baking, and fine salt is used if there is no coarse salt, the disadvantage is that it is not easy to shake off the salt on the shrimp, we can use a brush to brush it clean; We don't throw away the finished salt, keep it for next time, or we can also make salt-baked chicken, salt-baked duck, etc.

2. Do not open the lid immediately after baking the shrimp, and continue to simmer the shrimp for a while by using the residual temperature of the pot so that the shrimp are completely cooked.