u/Feeling_Bid_6473

– How was your qualification in the multi-event event? And how are you feeling?

– It was very difficult. I felt unwell. But, considering everything, I am quite satisfied with my performance. I hope that as soon as I feel better physically, I will be able to show more high-quality performances.

— How do you manage to compete with such health problems (asthma), but still show such excellent results? What is your motivation to continue?

– First of all, the Chinese team needs someone. Right now, another gymnast (Van Qi) is still very young, she only switched to the adult category this year. They need someone to help lead her on the international stage. I have a responsibility to help and guide our young gymnast. Our country has supported me throughout my career, and many of my past achievements have been made possible by the support I received from the Chinese team, so now I feel that it is my turn to do my part and take on responsibility.

– Do you have a specific goal for this World Championship?

– In fact, since the beginning of this year, I have been struggling more with physical difficulties, my injuries, especially in my hips and feet, have also been causing me a lot of problems. Therefore, I have hardly trained for these competitions compared to last year. That is why I did not set any specific expectations for myself. No specific places or points. But I hoped that I could show the audience and the judges a good performance.

– The evaluation of the ball program was amazing. Are you satisfied with it?

– Extremely satisfied. Because I feel that at least everything I did to get to this moment was not in vain. I still hope that I will have more opportunities to show my programs. I am very grateful to the judges for giving me another chance to show everything I am capable of, in the multi-event and in the individual events (with the ball).

1. Singe the pork skin until charred and yellow, soak it in water, and scrape it clean with a knife.
2. Cut the pork into pieces, stir-fry over low heat until the surface turns golden brown, then remove and set aside.
3. Add the garlic cloves to the wok and fry over low heat until golden brown, then scoop them out.
4. Caramelize the sugar, then add the pork, ginger slices, garlic, star anise, and bay leaves; stir-fry until evenly coated, then stir in the Guangdong rice wine and light soy sauce.
5. Pour in hot water and a can of beer, bring to a boil, then add the dried tangerine peel, oyster sauce, salt, and rock sugar; simmer over low heat until the sauce thickens, and finish by reducing the sauce over high heat.
6. You can also add prepared abalone during the final reduction for an indulgent braised pork belly with abalone.

What a pity.

What a pity.

I simmered it for 1.5 hours, added some dried tangerine peel and black pepper to make the pork knuckle taste less rich and greasy.

https://www.facebook.com/share/p/1Rtt7MsR2v/

I was reminded of something Tsai Ing-wen once said: when she was young, during Taiwan's martial law era, she would travel to Hong Kong to buy books. Now everything has been turned upside down. I hope Causeway Bay Books can find a new home and continue on in Taiwan.

It's part of my childhood memories, and now the CCP has taken it away from us.

Meanwhile, Zou Shiming, the Chinese two-time Olympic boxing gold medalist, has just been reported to have lost about US$28 million through investments. Nearly all of his wealth came from those two Olympic gold medals. I don't know what to say—it just feels incredibly ironic.

Source: https://thewitnesshk.com/留下書舍3人被指煽動被捕被扣查兩日後獲准保釋/

The shrimp shells are crispy enough to eat, so there’s no need to peel them. I also added a bit of ketchup to the sauce to make the flavor more layered.

If you’re struggling with a poor appetite in the summer heat, this soup is the perfect comfort food.