⬇️⬇️English recipe follows⬇️⬇️ 靚爆三色，煎釀三寶 材料： 急凍蝦仁300克 三色椒各1個 處理： 1. 蝦仁，清水解凍。 2. 三色椒，清水洗乾淨，1開4，去籽，清水洗乾淨，擎乾水，1開2。 3. 蝦仁已解凍，清水洗乾淨，擎乾水，廚紙索乾。 4. 蝦仁，用菜刀拍鬆，刴碎放碗內，加入調味料： a. 生粉1茶匙半 b. 鮑魚汁1茶匙 順一個方向，攪至起膠。 5. 塗少許生粉在三色椒內，釀入蝦膠，壓實。 6. 預備芡汁： a. 蒜蓉半茶匙 b. 豆豉醬1茶匙 c. 生粉1茶匙 d. 糖1茶匙 e. 鮑魚汁1茶匙 加入清水200毫升，攪勻。 烹調： 1. 大火在鑊內燒熱油2湯匙。 2. 轉中火，放三色椒落鑊，蝦肉向下，繼續煎2分鐘。 3. 芡汁，攪勻，沿鑊邊倒入鑊內，轉大火，炆4分鐘。 4. 完成，上碟，可享用。 Three stuffed treasures Ingredients: Frozen shrimps 300g Bell pepper (red, yellow, green) 1 No. per each Preparation: 1. Shrimps, defrost in tap water. 2. Bell peppers, rinse with tap water. Divide each pepper into 4 shares. Remove seeds. Rinse with tap water. Drain. Divide each share into 2 shares. 3. Shrimps have been defrosted, rinse with tap water. Drain. Dry with kitchen towels. 4. Shrimps, beat well. Chop and put in a bowl. Add seasoning: a. Tapioca starch 1.5 tsp b. Abalone sauce 1 tsp Stir in one direction until it turns sticky. 5. Put little tapioca starch in the pepper, put shrimp paste inside. Press well. 6. Prepare sauce: a. Garlics sauce 0.5 tsp b. Black bean sauce 1 tsp c. Tapioca starch 1 tsp d. Sugar 1 tsp e. Abalone sauce 1 tsp Add in 200ml of water, Mix well. Steps: 1. Heat up 2 tbsp of oil at high flame in wok. 2. Turn to medium flame, put peppers in wok, shrimps face down. Continue to fry for 2 minutes. 3. The sauce, mix well. Pour alongside the wok. Turn to high flame. Braise for 4 minutes. 4. Complete. Put on plate. Serve.
師傅，greeting from Vancouver. 從你學到不少廚藝功夫，也希望自己越煮越好。你教人時語氣很接地氣，且有親切感，恍如在我面對面教導。間中讚一下自己是好事。老外話"self positive affirmation can improce your mindset" 是自我肯定。Keep up your good works. 做什麼事，總會有人批評。而我則向你豎起姆指，猛話"骨"！
You call yrself stupid for not using a spoon. It makes me laugh. You are so funny and make the show so interesting and entertaining. I love yr cooking. Yum yum.💓
