Shrimp

The culinary process of burning comes from a herring, which boils soup or water, burning the raw material to the point where it is freshly cooked and known as “burning”, which is called burning because the soup water contains no colored spices. The Guangdong people like to make shrimp by burning it white, to keep its fresh, sweet and tender taste, and then to eat the shrimp with its shelled sauce, so the sauce is also fine. There was a marked increase in shrimp on the market during this period, and the most important prices fell, with the earlier periods being smaller and less suitable for burning. Last Sunday at the market found this huge shrimp and bought a pound without hesitation. Come back and burn. That one's fresh, 'cause the shrimp is big enough, it's full of meat, it's going to wipe..