It turned out that some places in Hong Kong in the last century specially let fishing boats temporarily escape from typhoons. Generally located in a bay or harbor, the passage connecting the pond with the sea is mostly blocked by artificial breakwaters, and ships only rely on narrow passages to get in and out. Now it refers to a cooking method in Cantonese cuisine, which can be used to make seafood, meat, seasonal vegetables and so on. It is characterized by crisp taste and rich garlic flavor. Fried crab in typhoon shelter is one of the top ten classic dishes in Hong Kong, and it is also a delicious traditional dish, belonging to Cantonese cuisine. It is a common dish in the menu of Cantonese restaurant. Its essence is the unique flavor of garlic. Wash the crab carefully, separate the crab claw from the crab head, cut it into pieces of moderate size, and pat the crab shell several times with the back of the knife to make it crack. Prepare a bowl of raw flour. Wash the peppers and peel the garlic. The crab shell is golden and crisp, but the crab meat is tender and delicious. The best thing is that the crab is covered with bread crumbs. Garlic and soy sauce are a little spicy. That taste is very enjoyable! Add an appropriate amount of oil to the pot, fry the garlic until it is slightly yellow, then fry the dried Chili until fragrant, take out the garlic, and then fry the crab until the surface is golden, and take it out of the pot for later use; ? Leave the oil in the pot, add the dried pepper, garlic, salt and sugar (the ratio is 1 5), add a little soy sauce and crab pieces and stir fry.

Stir-fry bread crumbs and garlic, add pepper, lobster sauce, onion and white sugar and stir-fry; Pour in the fried crabs and continue to stir fry. Spray a little cooking wine in the soy sauce pot, leave a little oil and take it out. Add lobster sauce, fried garlic and pepper, add salt and sugar and stir fry. Add the fried crab pieces and stir well. Add monosodium glutamate and take out the pot. Add a handful of pepper, add more salt, cover the pot and cook over high heat. At this time, the shrimp will jump around in the pot, so be sure to tighten the lid. Cut off half a head of fried shrimp, pick out the brain marrow, open the back, remove the shrimp line, clean it, and marinate it with cooking wine for half an hour. Prepare the required number of shrimps and clean them carefully. In order to ensure the beauty of the finished product, I won't open my back to the shrimp line first, and then go when I eat it. I just need to cut off the whiskers and feet of prawns and control the water inside.