Shrimp in raw sauce

Famous dishes in Yancheng coastal areas. Because the shrimp is long, it is named strip shrimp. Because the shell of shrimp is white and clear, it is also called white shrimp. In autumn and winter, the young shrimps swim south to give birth, and the young shrimps swim back to the north around Qingming Festival. At this time, the shrimp shells are soft and the meat is tender, which is also named "Spring Shrimp". The famous dish "raw fried shrimp" made from this shrimp is a seasonal delicacy in Yancheng history. In the Ming dynasty, it was said that "eat crabs raw and eat shrimps alive", that is, drunken crabs and shrimps. In the Qing Dynasty, there was a fresh shrimp market at the fish market in Yancheng City. During the Republic of China, the raw shrimps in Songtao Restaurant and Qiming Restaurant were the most famous in Yancheng market. The method is to choose young shrimps that swim back before Qingming Festival. After Qingming Festival, the shell becomes hard and red, and the meat turns old, so they can only be cooked. First, cut off the claws and whiskers of shrimp, wash and drain them with cold boiled water, put them into a basin, and mix them with 15 grams of koji wine and 0.5 grams of refined salt for 5 minutes every 500 grams of shrimp to sterilize and remove fishy smell. Put it into a dish, mix with 50g white soy sauce, 30g white sugar, 15g balsamic vinegar, appropriate red rot milk, white pepper, minced garlic, Jiang Mo, etc., and pour sesame oil on it to taste. For the feast.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)