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The wild carmine shrimp produced in the northeastern corner of Taiwan enters the production season. When you go to the Daxi Fishing Port and see the boater taking off the boat, don’t hesitate to squeeze it forward, and it will soon be sold out. The whole body of the carmine shrimp is bright red. It should be clearly distinguished from the imported angel shrimp. Because it grows in the deep sea, there will be some collisions when it is caught with a trawl net. The small ones are usually peeled and sold, and the large ones can be eaten raw.
The marinade used for raw drunk shrimp is roughly the same as that of Jiangsu-Zhejiang cuisine. The difference is shrimp. Wild sea prawns are less risky. If you are still worried, freeze for a while before eating raw. The taste is not much different. Marinated in wine, grilled shrimp head.
Marinated shrimp ingredients: sorghum wine, huadiao wine, bay leaf, star anise, pepper, salt, sugar.