Rinse the blood clam with cold water, and then boil it in boiling water for about 4.5 seconds! Take it out and put it on a plate, sprinkle with onion, ginger, garlic and pepper, drizzle with soy sauce and fish sauce, and add cold water! Cover and keep fresh. After freezing, dip in garlic oil or Puning bean paste and eat directly. Very refreshing. Shrimp, crab and shellfish are basically marinated directly, and vinegar, garlic and special marinade are mixed together, but the original ecology and sweetness of seafood completely overflow the tip of the tongue. Among them, it is best to marinate raw Seto shrimp, and to choose sorghum wine with a temperature above 50 degrees, the wine must be of high quality. Then choose a certain proportion of onion, ginger, garlic, pepper, salt, soy sauce, sesame oil and other seasonings to make pickled ingredients, and then clean the fresh seafood.

Speaking of "raw and salty" seafood, the most important thing is that the ingredients must be fresh. Many locals go to the harbor area to buy the freshest ingredients and then make them. Of course, many people say that raw pickled seafood is unsanitary and there will be bacterial parasites. They are very satisfied with the accommodation, but dare not compliment their food. They even had a meal in Shantou, mainly because there were too few dietary choices, all of which were beef. The traditional "raw salted" live seafood is not limited to Chaoshan area, but also common in the coastal areas of southern Fujian! This kind of eating and delicious food is really what foodies dream of eating.

Dice red pepper into a clean container, pour in garlic slices, fresh soy sauce, Chili oil, sesame oil and red pepper, and stir well for later use. Pour the white wine into the shrimp, stir well and marinate for ten minutes. In fact, there used to be salty thin shells, salty red meat, snail chicken and other products made of salt in Chaoshan area. Later, when blood clams and clams are used, they should be scalded with crab eye water (95 degrees that can't be opened), and the time should not be too long (ten seconds). It is best to open the bloody clams and take them out. Intermediate: shrimp, pippi shrimp, etc. The meat will become soft after raw salting, but it is not as hard as Thai raw shrimp, and some of them are unacceptable and have a heavier smell.