Chili powder

Cabbage, also known as round cabbage, head cabbage, and other names depending on the region, is an essential vegetable on Chinese dining tables. There are countless delicious dishes made with cabbage in our major recipe collections, and here we will introduce several methods of cooking Cabbage Twice-Cooked Pork.Cabbage Twice-Cooked Pork with DoubanjiangIngredients PreparationPork belly, cabbage, salt, oil, Pixian doubanjiang (broad bean and chili paste), dried chili peppers, chili powder, ginger and garlic, chicken essence, dark soy sauce.Method Steps1. Wash the pork belly, add slices of ginger and water to cook it until done, then slice and set aside;2. Heat a little oil in a wok, add the pork belly to stir-fry and render out the fat, fry until slightly golden;3. Add ginger, garlic, and dried chili peppers to stir-fry until fragrant, then add doubanjiang and stir-fry until aromatic, add dark soy sauce for color;4. Add a small amount of chili powder and stir-fry evenly, then add the cabbage and salt, and continue to stir-fry;5. When cooked through, add chicken essence and serve.Hand-Torn Cabbage Twice-Cooked PorkIngredients Preparation200g cabbage, 100g pork belly, an appropriate amount of oil, salt, dried chili peppers, minced garlic, sliced ginger, light soy sauce.Method Steps1. Wash the pork…

Korean kimchi is famous worldwide and is one of the main ingredients for Koreans. Korean kimchi is a fermented food primarily made from vegetables, with fruits, seafood, and meat used as additional ingredients. Korean kimchi is delicious and refreshing, with a rich content of lactic acid bacteria and high nutritional value.How to Make Korean KimchiIngredients Preparation1 Chinese cabbage, 2 oz glutinous rice flour, 4 oz chili powder, water as needed, salt for pickling as needed, 150 ml fish sauce, minced garlic from 7 cloves, minced ginger as needed, 1 onion, 1 tablespoon sugar, 1 apple.Method Steps1. Split the cabbage in half and evenly sprinkle pickling salt on the cabbage and its crevices.2. Add warm water around 40 degrees Celsius, enough to cover the cabbage, and press it down with a weight. Let it pickle overnight.3. After pickling, rinse off the salt. Taste it, and if it's too salty, rinse again.4. Mix glutinous rice flour and water at a ratio of 1:2 in a pot and cook while stirring continuously. As the rice paste thickens, add more water and continue cooking over low heat.5. After about three to four minutes, turn off the heat and let it cool.6. Add the chili…

My ribbonfish, are you familiar with soy sauce? Before entering the pot, you said you wished the stove would never ignite. What is lightly falling from your fragrant cheeks - is it pepper or chili powder? Haven't we already added them when the water boiled? My taste buds still remember your crispy flavor, in the tender fish flesh, a lingering aroma floats.Home-style Ribbonfish Dishes — Spicy Dry-fried RibbonfishIngredients PreparationFrozen ribbonfish, Sichuan peppercorns, bird's eye chilies, garlic, ginger, spring onions, flour, Pixian broad bean paste, sugar, salt, cooking wine, rice vinegar, white pepper powder, monosodium glutamate, high-proof liquor.Cooking Steps1. Rinse the Sichuan peppercorns, cut the spring onions, ginger, and garlic, and trim the bird's eye chilies and cut them into sections.2. Clean the ribbonfish, cut it into uniform pieces, add a little high-proof liquor, salt, and Sichuan peppercorns for marination for about 10 minutes.3. In a clean bowl, mix half a bowl of water with a little pepper powder, monosodium glutamate, sugar, rice vinegar, cooking wine, and stir well.4. Drain the marinated ribbonfish and coat it with a thin layer of dry flour for later use.5. Heat the oil in the pan to 7-80% hot, then fry the ribbonfish until both…