The intestine of the shrimp is filled with black-brown digestive residues containing bacteria.

During washing, you can cut off the front part of the head with scissors, squeeze out the remaining contents in the stomach, cook the shrimp until half done, peel off the shell, and at this point, the back muscle of the shrimp is very easy to flip up; you can remove the intestine and then process it into various dishes.

For larger shrimps, cut along the back with a knife during washing to directly remove and wash out the intestine, and then process it into a dish.

By cleaning and cooking in this way, both hygiene and the fresh taste of the shrimp are retained.