I Made

During the cold winter months, most families in our country will make bacon and sausages. Naturally, the taste of bacon and sausages varies by region. Among them, Sichuan and Cantonese styles are more widely known and preferred. A few days ago, I made Sichuan-style bacon; today, let's explore how to make delicious Cantonese-style bacon.How to Make Delicious Five-Spice Cantonese-style BaconIngredients Preparation600 grams pork belly, 25 grams light soy sauce, 20 grams dark soy sauce, 10 grams sugar, 10 grams salt, 15 grams rice wine, 2 star anise, ginger julienne, appropriate amount of Sichuan pepper, and cassia bark.Method Steps1. Wash the pork belly and drain it, then place it in a basin and add rice wine.2. Add sugar, salt, ginger julienne, dark soy sauce, light soy sauce, star anise, Sichuan pepper, etc., mix well, cover, and refrigerate for 12 hours.3. Thread the meat with string and hang it in a cool, ventilated area to air-dry for about 10 days.How to Make Delicious Home-Style Cantonese-style BaconIngredients Preparation10 catties pork belly, appropriate amount of ginger, 2 liang salt, appropriate amount of light soy sauce, appropriate amount of chicken essence, 2 liang Fenjiu, 1 liang white granulated sugar.Method Steps1. Cut the pork belly into…

I recently learned how to make vermicelli and got so excited that I made a lot of it. I have had to eat it several times, so I looked up various ways to cook it. Today, I am making chicken with vermicelli because I had some chicken wings left over from yesterday when I made coke chicken wings.Home-style Chicken with VermicelliIngredients:1 pound of chicken, an appropriate amount of steamed bun, 120 grams of vermicelli, a small amount of green pepper, scallions, ginger, garlic, star anise, cooking wine, green onion, dark soy sauce, coriander, oil, broth.Steps:1. Slice the scallion, mince the garlic, cut the green onion into segments, dice the red pepper, and cut the dried chili into small pieces;2. Heat oil in a pan, add the scallion, ginger, garlic, and star anise to stir-fry until fragrant, then add the chicken and stir-fry for 5 minutes;3. Once the surface turns yellow, add cooking wine, dark soy sauce, light soy sauce, broth, salt, chicken essence, sugar, mix well, and simmer for half an hour;4. Soak the vermicelli in warm water until softened. Heat oil in a pan, fry the steamed buns until golden brown, and remove;5. Add the softened vermicelli to the…

A couple of days ago, I bought a chicken with the intention of making a Mushroom and Chicken Soup with tea tree mushrooms. However, I had used up the remaining tea tree mushrooms in my last dish of stir-fried meat with tea tree mushrooms and green peppers. So, I made another trip to the supermarket to buy a pack of dried tea tree mushrooms. Thinking about the delicious soup I would make with them, the extra trip was worth it.Method One for Mushroom and Chicken Soup with Tea Tree MushroomsIngredients PreparationOne free-range chicken, a handful of tea tree mushrooms, an appropriate amount of ginger and scallions, salt, and cooking wine as needed.Steps1. Soak the tea tree mushrooms, clean them, and cut off the ends. Set aside a small amount of water they were soaked in for later use. 2. Tie the scallions into a knot and slice the ginger. Set aside. 3. Clean and prepare the chicken, then add it to a pot along with the scallions, ginger, and enough water to cover. Bring to a boil and skim off any foam that rises to the surface. 4. Add a little cooking wine and the tea tree mushrooms, along with…