Shrimp is wild, so it's rare to go up, mainly because it's more popular now. Shrimp fishing is a very interesting business, and at evenings it places the long cages in a small river, with some of the things that shrimp likes to eat, like oil bars, pig bones, all of which smell like oil, and close the mouth of the cage. After one night, when the sun is covered, the harvest can be harvested; the cages will be slowly gathered along a head, and the shrimps will be knocked or shaken, and taken together. There'll always be a lot of mouthless shrimp in the cage all night. It depends on the size of your cage. Larger shrimps, about half-sized, with their faces covered in boilers, tastes good and sweet. Like those little shrimps, it's for cooking with egg fluid。
Look at this oily shrimp from China 2 on the tip of the tongue. I bought it myself at night to do what I did in it, and finally it's over. It's called "wheat yellow, shrimp boom." Amino acid is the most abundant, best tasted and full of brain in the early spring and summer shrimp bodies. The shrimp brain, commonly known as pomegranates, is beautifully fragranced, with its shrimp and its shrimp. Shrimp is of high nutritional value and is rich in protein, phosphorus and calcium. According to the Chinese medicine theory, it is warm, odour-free and has the effect of filling the yang, the nephractic, the strong and the healthy brain. The most distinctive feature of the cooking is the “old and hot restaurant” at East Middle East and South Korea East Road above the “fried shrimp”. Shrimp is round, red and bright, precipitous, salty and sweet, and the meat is separated, the shrimp is finished and there is no halogen in the plate. “Oil-blast shrimp” is one of the representative varieties in Shanghai with a long history。
