We Zhoushan people call it chan. Chan doesn't have a hard bone, but a pile of chubby meat. Eating this kind of fish is the safest, and there is no danger of fishbone choking. Even the faucet is soft and crisp, and it is chewy. Therefore, it has also become a very common delicacy on our table. There are many ways to cook shrimp, such as frying, frying, stewing, slipping, or processing into fish balls. Everything is useful, even if it is boiled in the simplest way, it has its own unique flavor. Individuals have three recommended tastes:

clear soup

Fresh shrimps don't need too much seasoning, just make a simple clear soup and add onion, ginger and pepper to keep the original flavor ~

Soft and slippery fish tastes like jelly, which ensures that you can't stop!

braise in soy sauce

Friends with a slightly heavier taste can try this braised dragon fish ~ pepper and pepper with shallots as embellishment, so that the slightly hot heavy taste and soft taste collide with each other, which really has a different taste!

Salt and pepper (fried)

Crispy outside and soft inside, it can be used as both a meal and a snack, and it smells delicious ~ I want to suck my fingers after eating it!

Of course, there are stewed tofu with shrimp, fried shrimp and shrimp fish cake.