Crabs from the wind pond
By VicentaLakin
(a) Wind-shielding pond: The original reference was to a number of locations in Hong Kong in the last century where fishing vessels had been given temporary shelter from typhoons. Often located in the bays or harbours, access to the sea in the ponds is often blocked by seawalls, with ships entering and leaving only by narrow passages. Many fishers or descendants of water people live in water-sheltering ponds, creating a water culture that is different from the prevailing culture in Hong Kong. These local fishermen, who cook all kinds of seafood with garlic and chili, taste the sweetness of seafood while at the same time enjoying it, have evolved into a “wind-shielding pond” that is now popular. The essence of "scrambling" is the unique flavor of the garlic, which is unique in that it has a fragrance, which is so thin, and it combines it with spicy, spicy, spicy, spicy. Co-cooked with other foods, tasted in harmony and delicious. The fragrance of the ginger onion is soaked, it's so hot, it's so rich, it's so refreshing。
Recipe Recommendations
- crab 750ｇ
- starch appropriate amount
- garlic 1-2 head
- millet pepper appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- steamed fish oyster sauce appropriate amount
- onion appropriate amount
- eggs a
- Jiang appropriate amount
- Cooked peanuts appropriate amount
- oil appropriate amount
- douchi appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- yellow wine appropriate amount
Steps for Crabs from the wind pond
1
Twenty milligrams of white wine will be inserted from the crab mouth, and the crab will be drunk and washed clean。
2
Cold water goes to the steam pan and crabs are taken out three to four minutes after the fire boils。
3
Change crabs to knives。
4
Smash the eggs into a paste。
5
Crabs that have changed their knives will be covered with starch when they are covered in egg fluid。
6
When the oil is as hot as 7-8, the crabs bound with good starch are blown up to the gold and yellow。
7
It's got enough oil, it's got garlic when it's up to 80% hot, it's fried with fire, it's made of garlic, it's made of little rice peppers, ginger, dry peppers, beans, peppers, groundnuts。
8
Turn the fire, and keep all kinds of sauce in the pot going up (must be light fire, otherwise it's easier to get fried and tasted) and use garlic as a sod. During this period, wine, steamed fish oil and sugar are cooked。
9
Crab blocks that have been blown up into the pot and fried, so that the fabric is evenly glued to the crabs, with a few chickens in it, a little fragrance oil, a little onion onions and a plate。Crabs from the wind pond Make Tips
1.