Fried crab in the typhoon shelter

What exactly is a "typhoon shelter"? Why is it popular around the world?
Many people will ask this question.
From June to September every year, typhoons hit Hong Kong. In order to prevent ships entering and leaving Hong Kong from being hit by typhoons, in 1862, the Hong Kong government built a harbor in the Victoria Harbor for ships to escape typhoons. In addition to being able to berth 50 giant ships, many small ships also came here to escape typhoons. There were 11 places to avoid the wind, the largest of which was Causeway Bay, which was called a typhoon shelter by locals.
Since the beginning of the 1960s, due to environmental pollution, it has been difficult for fishermen living off the coast of Hong Kong to catch fish in the waters near Hong Kong, and it has been difficult for them to make a living by fishing alone. Fishermen who have made the sea their home for generations are reluctant to leave the sea. Some fishermen set their sights on Causeway Bay and began to sail to Causeway Bay. They set up stoves and used fishermen's special cooking methods to serve specialty delicacies, such as seafood, porridge, flour, noodles, etc. The most famous ones are "Typhoon Shelter Chili Fried Crab","Typhoon Shelter Grass Shrimp","Typhoon Shelter Fried Noodles","Typhoon Shelter Egg Yolk Crab", etc.
Every night falls, fishing boats with lights and colors dock in groups on the shore. People enjoy delicious food and enjoy performances on the small boats rowing. A scene of singing and dancing gradually forms a "water market."
Since the beginning of the 80th century,"typhoon shelters" have been brought ashore with their unique flavor. Since then,"typhoon shelters" have quietly emerged in Japan, Singapore, the United States, mainland China and Taiwan.
So "Typhoon Shelter" is not the name of a restaurant, it is like "Sichuan cuisine".

Recipe Recommendations

crab bis only
garlic powder 100 grams
bread crumbs 100 grams
cornflour appropriate amount
salt appropriate amount
white sugar appropriate amount
ginger slices appropriate amount
high-alcohol liquor appropriate amount
chili appropriate amount
scallion appropriate amount

salty and fresh
fried
three-quarters of an hour
senior

Steps for Fried crab in the typhoon shelter

Carefully clean the crab, separate the crab claws and head, cut it into pieces of moderate size, and tap the crab shell with the back of the knife a few times to make cracks appear.

Prepare a bowl of cornflour.

Wash the peppers and peel the garlic.

Cut the garlic into minced pieces.

Add two teaspoons of salt, a cap of high-quality white wine, and 3-4 slices of ginger, mix well and let stand for about 20 minutes to taste.

After the crab is slightly flavored, it will release some water to drain out the water and evenly wrap it with a layer of raw flour.

When the oil in the pan is heated to 40% heat, turn it to medium heat, put the crab meat pieces wrapped in cornflour into the pan, fry until the shell begins to change color and the appearance is crispy, and finally take it out and use oil absorbing paper to absorb the excess oil.

Pour all the oil from the frying crab out of the filter pan, add a little base oil, heat it up, and add minced garlic.

Stir fry until fragrant and add in the bread crumbs, stirring constantly until the color is slightly golden.

Add the fried crabs before, add 1 spoonful of salt and 1 small spoonful of sugar to taste, and continue to stir fry until it is wrapped on the crabs. At this time, the house should be full of fragrance.