She then added plum sauce to the pot and simmered it over low heat until the liquid reduced, sprinkled in some chili powder, salt, and a dash of soy sauce, and simply served the dish.
As for the Golden Shrimp, Third Old Master Zhekova happened to have fresh shrimp at home.
Cindy Clarke and the housekeeper jointly peeled the shrimp, removed the heads and tails, slit open the back, and took out the digestive tract.
After absorbing the surface moisture of the shrimp with kitchen paper, they added salt, rice wine, and white pepper, vinegar, and marinated the shrimp for about 10 minutes before adding cornstarch.
They then fried the cornstarch-coated shrimp in the oil pot.
Then, removed it and reheated the oil before fry it again.
Following this, Cindy Clarke tidied up the oil pot and cleaned the pot before adding a little more oil, then put in crushed salted egg yolks to stir-fry, and added in the shrimp, coating it thoroughly with the salted egg yolks.
