As a person who grew up by the sea and couldn't live without seafood. I've really eaten a lot of exotic seafood. Now I'll introduce them to you one by one to see if they are exotic enough and how they taste:

Fake abalone

Fake abalone has been introduced many times, but it has always been my favorite. As long as you see something on the market, you will definitely come to two pounds.

The meat of fake abalone is thick and chewy, but it must be well cooked and not overcooked.

Wash the fresh fake abalone with salt and vinegar to remove mucus, add salt, cooking wine, onion ginger, pepper and cold water to boil, and then turn off the heat. But don't expose the pot in a hurry, and simmer for a while with the remaining temperature.

The cooked fake abalone is pulled gently and the meat comes out. Cut some shallots, have some coriander, and have some dried Chili or millet spicy if you like Chili.

Slice the thick part of fake abalone a few times and mix it with coriander, shallots and peppers. Pour a fresh soy sauce, salt, chicken essence and mature vinegar, and heat the oil and pour it on.

The mixed fake abalone meat is thick and chewy, and has a taste close to abalone. Although it looks sticky like a snail, it's really delicious, and it's a good dish to drink.

Xiansheng fish (Laijieba fish)

I don't know the scientific name of this fish, but some netizens who know it can tell me.

This fish has a bumpy skin and a big head and a big mouth. It looks amazing.

This fish lays eggs on the reef every autumn, which is the best time to catch it. I saw fishermen using water mirrors floating on the water, and when I saw them, I used a barbed harpoon.

Sir, fish used to be peeled when they were eaten. Turn around. Only the elbow-like meat is left, and then it is especially delicious whether it is braised or stewed. The key is that it doesn't have any fine spines, just a main thorn, and the meat is white and the entrance is a little tough.

Later, after listening to fishermen's introduction, Mr. Wang's fish skin is particularly delicious. It is to scrub the surface of fish fillets with steel balls, then wash them and stew them with pepper. I tried it several times and it was really delicious.

The fish skin is soft, sticky and slippery, and a little spicy pepper removes the fishy smell of the fish and enhances the freshness of the fish. Special meal.

Crab shrimp

Crab shrimp grows on the beach, and this small animal may be hidden under the small hole seen on the beach after low tide. The experienced fisherman used a brush made of wool to stick into the hole. Crab shrimp hates the smell of wool, so it must be put in a clip and caught easily.

Crab shrimp looks exactly like the common "crab" in rural areas, and I doubt whether it is a close relative of "crab".

Crab shrimp comes into the market every season, and the washed crab shrimp can be simply cooked with salt and ginger slices, or it can be spicy in Sichuan style. They are all delicious.

The meat quality of mole shrimp is close to that of shrimp, but softer than that of shrimp. The most important thing is that Crab Shrimp comes into the market with seeds in the season, and the yellow seeds can match the taste of crab yellow. It just smells a little earthy.

Sea Worm

The sea sausage is really wonderful, full of water and bulging like a big crawling bug.