Spicy and fresh taste: Spicy Six Six
Overview
The sixty-year-old shrimp is a kind of wild sea shrimp found in the coastal waters. It has large front claws that look like eagle claws and is also called the eagle-claw shrimp. People in Yantai also call eagle claw shrimps click-click shrimps because when the front claws of live shrimps open and close, they make click-click sounds. A bunch of live shrimps make a sound at the same time, which is a loud and scary rhythm. Speaking of Huajia, I have to mention that there is a well-known delicacy in Yantai called Golden Hook, which is made with Huajia and small red shrimps. The golden hook is small, chewy and delicious, and is only recognized by the locals because of its small size. Huajia is a seasonal seafood that can be fried, steamed or fried. Wash the shrimps and put them into a pot with boiling water. After boiling them, take them out and drain them. Then put them in a basket and spread them out in a ventilated place to dry in the sun. When you have a drink, you can pick out the shrimp meat and it will be very delicious. 【Spicy Sixties】 Take live shrimps and stir-fry them with hot peppers, minced garlic, shredded ginger, peppercorns, etc. to simmer the spicy flavor into the shrimp meat. When eating, hold the head and tail with both hands, rotate left and right to peel off the yolk of the shrimp head to expose the shrimp brain, put it to your mouth and gently inhale the fresh aroma of the shrimp brain into your throat and belly. The shrimp meat is chewy and chewy in the mouth, and the spicy taste wraps up the fresh shrimp meat, leaving a lingering aftertaste in your mouth.
Tags
Ingredients
Steps
-
Wash the flower armor
-
Crush and mince garlic, shred ginger, and mince dry chili
-
Heat the oil in a pan, add the oil, sauté the minced garlic, shredded ginger, chili pepper, and Sichuan peppercorns until fragrant, stir-fry the Chinese peppercorns, add salt and cooking wine to taste and serve
