Tools/Materials: 3-5 live shrimps, garlic, coriander, millet spicy, onion, salt, fresh soy sauce, oyster sauce, cooking wine, white wine, purified water, sugar and containers.

1, chop garlic, onion, green pepper, red pepper and coriander, cut millet into small rings, and wash coriander roots. Pour seasoning such as oyster sauce, salt, soy sauce, sugar and all the above materials into a container, then pour 500 ml of purified water to dilute and stir evenly. This step can be tasted by yourself. Seasoning properly.

2. Put the shrimp into the seasoning, seal it and put it in the refrigerator for several hours or one night. Just take it out when you want to eat.

Characteristics of raw salted shrimp in Chaoshan

Chaoshan area is adjacent to the coast, and its eating habits are influenced by Fujian and Guangdong. Its taste is unique-clear but not light, fresh but not fishy, tender but not raw. Due to the long winding coastline, numerous excellent harbors and extremely rich seafood in Chaoshan area, Chaozhou cuisine is good at cooking seafood, and beet meat production also has its own characteristics.

Although there are various seafood practices in Chaozhou cuisine, raw salting is the way to preserve its umami flavor to the greatest extent, and it is also the favorite seafood treatment method of Chaoshan people. Anyone who has eaten raw salted seafood in Chaoshan will fall in love with the taste, just like poisoning. Common raw salted seafood includes shrimp (Setaria viridis), crab, shrimp, blood clam shellfish and so on.