Ginger conch

In the September seafood season, large quantities of seafood are on the market, all kinds of delicious seafood are tasted, and the conch in the small seafood is naturally not missed; now, in the agricultural market, the seafood is sold out, and every time we go back to the market, we have to slip through the seafood stall. Half a day, you can't buy it, you can see which one of the conch has its head stretched out, and the stander usually gives you a sucking (shh) carrot, and if it's alive, you have to eat it. The people of Qingdao eat little seafood and prefer the taste of the original juice, which cannot be covered with spices. The small seafood is made of ginger and vinegar. Drinking conch is fine, tastes beautiful, and has the reputation of "the pearl in the plate." It is rich in proteins, vitamins and human essential amino acids and trace elements and is typical of high proteins, low fats and high calcium natural animal health foods。