People in Dalian eat raw shrimp crawls (Pimi shrimp is also called sei urine shrimp), raw crab seeds, and gaba shrimp that outsiders can't imagine. My husband loves to eat it.
The scientific name of Gaba shrimp is drum shrimp. It is really a grassroots shrimp. Because the two large pliers always make a gaga sound, it is named Gaba shrimp. Dalian people love gaba shrimp, just as Beijingers love spicy crayfish. Every barbecue shop has pickled raw gaba shrimp for gluttons to enjoy
pickled gaba shrimp
By JoanyStehr
Recipe Recommendations
- pepper appropriate amount
- liquor appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- ginger slices appropriate amount
- ginger appropriate amount
- garlic slices appropriate amount
- dried red pepper appropriate amount
- slightly spicy
- pickled
- several hours
- ordinary
Steps for pickled gaba shrimp
1
This is Gaba shrimp. Wash it many times to wash off the sand. Be aware that there will be many small fish hidden inside.
2
Put the water in the pan, and control the amount of water you can control. The best amount that can just cover the gaba shrimp. Add a handful of pepper and two star anise.
3
Add a few dry red peppers, a lot of shredded ginger (seafood is cold and eaten raw, so add more ginger), a few spoonfuls of salt, a pint of fresh soy sauce, sugar, and cooking wine.
4
After boiling, pour in white wine. Add more wine. It tastes very good. I put in a small half bottle of Erguotou and poured the cooked soup into the container.
5
Cut the onions, slice the garlic and ginger, and dice the pepper.
6
Put it in the soup and let it cool completely. I put it in the refrigerator.
7
Take out the cool soup, put the dried gaba shrimp into the soup in portions, and stir every time to fully taste. Look, the soup just does not pass the gaba shrimp. Now put it in the refrigerator for 2-3 hours.