Lianji Salt-baked Shrimp

Simple, nutritious, will not miss the dish, summer must be.

1 Shrimp, pepper, salt and garlic are ready. The Sichuan pepper I use tastes stronger.
2 The shrimp removed the black thread from its back and the toothpick came out as soon as it was picked out.
3 Clean and dry, remember to dry, no moisture.
4 I put salt in a cold pot. I used a bag. I dont need to worry about using it more. Because the salt can be used in the end, and its very fragrant pepper and garlic salt.
5 Stir-fry for three minutes, then add garlic and pepper. This garlic must be skinned.
6 Stir-fry, salt will change color, garlic will give a fragrance.
7 When touching for about three minutes, pour out half of the salt.
8 Pour shrimp into the pot. The salt temperature in the pot is very high at this time. Pay attention to safety.
9 Next, pour all the salt just poured into the pot, cover the shrimp and simmer for three minutes.
10 Three minutes later, the time is based on the size of your shrimp.
11 When shrimp is cooked, it should be shaken off, because we use fine salt which can easily stick to the shrimp. I sprinkled some more for the sake of taking good pictures. Just pay attention to it.