Shrimp on the back
By VicentaLakin
From June to September each year, typhoons hit Hong Kong. In order to avoid typhoons affecting ships entering and leaving Hong Kong, in 1862, the Hong Kong Government built a harbour in Victoria's seaport to protect ships from typhoons. In addition to the 50 giant ships that can be moored, there are many small vessels that will be here to escape the typhoon. There are 11 safe havens, the largest of which is copper-turn Bay, which is known by locals as a safe haven. Access to the sea in the ponds is often blocked by the construction of breakwaters, with ships entering and leaving only by narrow passages. By the 1990s, a considerable population, many of whom were fishers or descendants of people living in the water, had been living in water. They have established a water culture distinct from the mainstream culture in Hong Kong. They have a unique marriage ceremony, eating habits, tone and accent. The famous Chinese restaurant "Shrimp, Crab" is a food culture derived from the water from the wind-shield。
Recipe Recommendations
- prawns 400 grams
- garlic 1 head
- ginger appropriate amount
- millet pepper 2-3 root
- douchi 10 grams
- bread crumbs half a bowl
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- sugar a little
Steps for Shrimp on the back
1
Shrimp picks up shrimp wires, cuts off long-shaves, and back-to-backs
2
Salt, chickens, white pepper, wine grabs and pickles for 10 minutes
3
A piece of garlic is shredded and sliced into garlic paste. And the bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean beam bean bean bean bean beam bean bean bean beam bean beam bean beam beam bean bean bean bean bean beam bean beam bean bean beam bean beam bean bean bean bean bean bean bean bean bean bean bean bean berylle, and I will not ignore the steps of the bean bean bean bean bean beam. It didn't make any difference, so you thought I'd let go
4
Get half a bowl of bread。
5
Now that prawns are almost poached, it's better to dry them out with kitchen paper before the oil stars are splattered. The hot pot is cooked in a pickled shrimp fire. Don't flip when you're out
6
Turn it over in 1 minute
7
We've got a little burning shrimp
8
Open up the fire, make the oil warmer fast, and then the big shrimps, which were cooked before the fire went down, flipped for half a minute
9
Get the shrimp out again
10
Clean up the boiler that's been fried twice, and not if there's oil left, for good health. New hotpot oil. Add a ginger-max pan
11
And then we'll go down to the garlic and pepper, and the fire will go out, and we'll add salt, chicken, sugar
12
When the platinum is made of gold, it goes down to the bakery or the fire continues. It's been stressed that with fire, it must not be in a hurry, because garlic has to get to the color, and if it's so hot, it's so easy to get heavy, it'll suffer. Bread is particularly easy if it's hot. So the whole process, the little fire, and the whole thing keeps rolling。
13
And the bread is turned into gold, and the shrimp goes down
14
Add a little bit of wine to the pot
15
I used cucumber chips to decorate the pallets, and you can use your imagination
16
It's not complicated to make shrimp with such a high price
17
It's a tradition to hide from the wind
18
It's delicious
19
I'm ready to start。
20
After a double blow-up of prawns, the skin is so soft, the inside is so tender, it never stops。