Taiwan's Green Island is spicy to bonito (bonito chili sauce) [room temperature]

【Product Story】 In the pitch-dark seashore, "Hey! The net is down!" With a cry, the men of Green Island, who were "burning lilac", fished out a net full of "green scales". In the brightly lit coastal area, "Hey!" and "Hold tight!" The men "holding the cloves" relayed a net of "cartilaginous children" back to the mother ship. Loaded with lilac fish in the fishing cabin, the men of Green Island began to enthusiastically chase the traces of the bonito group. They used the lilac as bait and used the ancient bonito rod fishing method to quickly catch the bonito one by one. The bonito after another, in the glass bottle, together with glutinous rice pepper and Chaotian pepper, precipitated the taste of the entire Pacific Ocean, replicating the hearty and enthusiastic nature of the men of Green Island. 【Ingredients Introduction】 https://live.staticflickr.com/65535/51842791387_cccd595e9f_m.jpg The bonito are sensitive and difficult to be hooked. The angler first sprinkled the bait on the lilac, and used the stern sprinkler to confuse the bonito's vision and avoid being seen through the scam. The fisherman is in position, uses a hook without barbs, and quickly releases the hook after throwing the rod, performing the bonito rod fishing skill of "one hook, one fish". https://live.staticflickr.com/65535/51844090069_ec9ef3f4fa_m.jpg The Kuroshio brought abundant fishing resources and created the unique marine food culture foundation of Green Island. During the Japanese occupation period, there was the only bonito processing factory in Taiwan. The industry is relocated, and the traditional sustainable fishing method is facing the crisis of being lost. In order to continue the inheritance of "bonito rod fishing" skills and increase the demand for eating bonito bonito, the bonito is made into a souvenir "Green Island is so spicy that the bonito are called", and the Sunrise Sea Foot School is opened to listen to the stories of old fishermen and travel through time and space. Return to the grand splendor of Green Island on the Golden Island of Boiyu. https://live.staticflickr.com/65535/51842793062_28019b88c3_m.jpg The chili peppers cultivated by small farmers in Taitung East on the east coast are non-toxic and cultivated with grass. In the fertile and pure soil with the mountains and the sea facing the sea, facing the rising sun and the warm sun, riding the sea breeze, breathing fresh air, and breeding pure and pollution-free red chili peppers. With the change of climate and rainfall during the planting period, the spiciness of each batch of products is slightly different. The slender peppers are made into a small spicy, and the Chaotian pepper is made into a large spicy, which enriches the taste bud experience of spicy foodies, and tastes the spicy food in the east coast. Taitung limited "slow taste". 【Product Info】 Product Name: Food is very slow - spicy to the point of bonito Ingredients: Soybean salad oil, bonito, chili, garlic, shallot crisps (red onion, wheat bran, onion, palm oil, brown rice, corn flour, tapioca flour), dried shrimp, dried shrimp skin, tempeh (based on soybeans) , sugar, salt), sugar, pepper, star anise Contents: 230g Expiry date: marked on the packaging (AD Year/Month/Day) Origin: Taitung, Taiwan Storage conditions: Avoid direct sunlight, store in a cool and dry place, refrigerate after opening and consume as soon as possible. This product contains fish, crustaceans and their products and is not suitable for people with allergies. Occasionally fishbone, please eat carefully