Foreword: When I read this article, it was a bit heavy-handed. This article introduces the most handsome and rich food - the single-ringed spinach (the legendary "Sea Chicken"), which foreigners call " The Chinese Penis Fish", some netizens translated it as Chinese Penis Fish. (With eating guide)

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Yesterday, at the invitation of a friend, I took a speedboat to his breeding house in the sea. On the way back, we met several fishing boats and bought some seafood from the fishermen brothers. When I asked about it, it was just sea sausage, which was good.

Speaking of sea sausage, except for some students in Jiaodong and Liaodong, you may have never heard of it in other places. Let’s get a little more advanced first.

Sea intestine is the common name of Urechis unicinctus. The single-ringed acanthus belongs to the phylum Heterozoa, order Heterostomata, and family Acantidae. You may not have heard much about this phylum of Indochids. Indeed, it is a very small phylum, almost all of which are marine benthic organisms. This phylum of Indida is very close to the phylum of Annelida that earthworms belong to, but there are no links on the body surface. The single-ringed spiny bug is still very common along the northern coast of my country, especially in the Yellow and Bohai Seas.

Okay, let’s start. I would like to ask teacher Zhang Jinshuo for advice. The English name of this thing is Chinese Penis Fish, and some netizens translated it as Chinese Penis Fish. Of course, this is too unscientific. Not to mention that there are also Echinacea unicyclicis distributed in Korea and Japan, and they are even eaten raw. The most unscientific thing is that this is not a fish. The only correct one is the middle word. Okay, not much to say, seeing is believing.

Scream,

Maybe some friends from Fujian and Guangdong generations may want to say, isn’t this a sandworm? No, the sandworm used to make the jellyfish is Sipunculus nudus or Phascolosoma esculenta from the phylum Sipunculus. The phylum Asteridae are relatively close relatives to the phylum Asteridae.

How to eat it?

It needs to be processed first, and it must be "circumcised" first. There is a ring of setae near the snout and anus of the single-ringed thorn beetle. Cut along these two rings of setae. Pupu, the coelomic fluid containing hemoglobin in the sea intestine's body cavity spurts out, be careful to spray it all over your body. Just "circumcision", and then "lube". The ribbon-like kidney ducts, digestive tract, and ovaries in the body must be wiped clean. Why just talk about ovaries? Because, all the ones we got were sea sausage girls. In fact, Mr. Seagut is also in your hands, but. . . Too small - the phylum Erygozoa is sexually dimorphic, with the male bugs being extremely small and parasitic in the female bugs.

Let’s get back to the topic, after wiping it off, all that’s left is almost a “silicone tube”. This is basically a tube of muscle. Pour clean sea intestines into boiling water and blanch them quickly for about ten seconds. After a while, they will turn into silicone tubes.

Cut into sections, cut a handful of leeks into sections, heat the oil pan to 80% heat, pop some old vinegar, add the sea sausage and leeks, add light soy sauce, salt and pepper, don’t cook it too much For a long time, click, click, click, click, click, it will be fine. This is leek and sea sausage. Crisp, fresh and sweet, there is still a lot left to make dumplings. For those who are more particular about it, the sea sausage stuffing has to be cut by hand. It's a bit slippery, so I just blended it if I was too lazy. One portion of sea sausage filling, one portion of pork filling, one portion of leeks, salt, sesame oil, not light soy sauce, mix. All that's left is to make the dumplings, wrap them and put them in the pot. Okay, why do people like to eat this diaosi food? The reason is that it is so fresh that it is the most fresh among seafood. There are a lot of umami substances in the body, such as umami amino acids. One of the birthplaces of traditional Shandong cuisine is Fushan, Yantai. Those great Shandong cuisine masters in history all had a secret weapon in their hands, which was sea sausage powder. Dried sea sausage can be ground into powder and used as MSG. Later, with the advent of MSG, Shandong cuisine became less popular. . (This is not scientific). As for the price, a pound of clean sea sausage in the supermarket costs about 80 yuan. He is really tall, handsome and rich. (Article content comes from: Guoke.com).