A good open-backed shrimp means that the shrimp will not bend when steamed. In fact, the skill is that after the shrimp is opened, continue to cut the shrimp body horizontally with scissors and break the tendons. Generally, a pair of scissors is enough for handling open-backed shrimp at home, and a toothpick is added to the shrimp line at most. Here is a graphic tutorial on the correct opening method of shrimp back for your reference.

The correct way to open the shrimp back:

1. First subtract the whiskers and tails of the shrimp with scissors.

2. Then aim the scissors at the joint between the shrimp head and the shrimp body, cut off about two thirds of this place, and keep one third of the joint. Be careful not to blow it up.

3. From the opening where the shrimp tail is cut off, cut it along the ridge line of the shrimp back with scissors. Note: not only cut the shrimp shell, but also cut two-thirds of the shrimp meat, leaving one-third to prevent the shrimp meat from spreading.

4. Cut all the way to the break between the shrimp head and the shrimp body (that is, the position of the second step).

5. Then spread the cut shrimp body parts left and right separately (if it can't be spread out, it means that the shrimp meat is not fried in place, so you can cut it slightly with a knife), that is, the third step, one third of the shrimp meat does not come loose.

6. Take out the sausage with a toothpick after unfolding. Then wash the shrimp with running water.

7. Cut the shrimp horizontally into four broken tendons with scissors. Steaming or roasting after the tendon is broken will prevent the shrimp from curling. It's easy to open the shrimp back like this, even if it's finished.

Friendly reminder: if the shrimp is too big, fry it several times, and 4 pieces of ordinary shrimp will be enough.