-
Pork Intestine Fish
I had a Spicy Fresh Pepper Fish yesterday, and I felt it wasn't as tasty as the Fish Brook Fish I had last time. Next time I plan to make it at home. Coincidentally, I'm in the mood for pork intestine, so I'll make Pork Intestine Fish in a few days. This dish is a famous Sichuan cuisine, and if you want to learn, here are the detailed steps.Method One for Pork Intestine FishIngredients Preparation250 grams of cooked pork intestine segments, 250 grams of carp meat, 100 grams of mung bean sprouts, 20 grams of Sichuan pepper, 30 grams of Lao Gan Ma chili sauce, 10 grams of dark soy sauce, 10 grams of Pixian broad bean paste, 10 grams of sugar, 5 grams of white pepper powder, 5 grams of chicken powder, 30 grams of red oil, 500 grams of broth, 10 grams of ginger slices, 10 grams of small scallions, 50 grams of garlic, 10 grams of cooking wine, 5 grams of cilantro, 10 grams of dried chili threads, 30 grams of onion, 30 grams of green and red peppers, 30 grams of leek, 5 grams of sesame seeds, 10 grams of minced garlic.Steps1. Heat a wok with… -
Fried Noodles
Fried noodles are a very common noodle dish in the north. Whether it's something people stir-fry at home for regular consumption or at outdoor snack stalls, you can find traces of fried noodles everywhere. To make delicious, chewy and refreshing fried noodles, one has to learn some cooking techniques. Many people struggle with making chewy noodles that don't stick to the pan, but there are solutions to these problems!How to Make Home-Style Pork Shred Fried NoodlesIngredients300 grams of noodles, 100 grams of lean pork and winter bamboo shoots each, vegetable oil, refined salt, white pepper powder, cooking wine, soy sauce, starch, sesame oil, broth, Chinese rape, and dried mushrooms as needed.Cooking Method1. Wash the pork and cut into shreds, then mix with cooking wine, soy sauce, refined salt, white pepper powder and marinate; wash the winter bamboo shoots and dried mushrooms and cut them into shreds; wash the Chinese rape and cut into sections.2. Fill a pot with water and bring to a boil. Add the noodles and cook until done. Remove and rinse under cold water to drain. Fry in hot oil and set aside on a plate.3. In a wok, heat oil over high heat, add the pork… -
How Long to Steam Bak Chang Pork
Bak Chang pork is a unique delicacy in the southern regions, primarily made from pork and accompanied by rice flour, offering a crispy and delicious taste. The preparation method is relatively simple without many requirements. How long should Bak Chang pork be steamed to ensure that the meat is cooked well and tastes great? How Long to Steam Bak Chang Pork Appropriately Ingredients Preparation 250g of pork belly, 200g of potatoes, 100g of glutinous rice, 200g of white rice, 50g of scallions, 1 egg, 5 money (a unit of weight) of brown sugar, 5 money of five-spice powder, 10g of blended oil, 30g of Pixian broad bean paste, 10g of fermented tofu, an appropriate amount of ground Sichuan pepper, chili powder, chicken essence, salt, dark soy sauce, cooking wine, old ginger, sesame oil. Cooking Steps 1. Clean the pork belly thoroughly. Wash the potatoes, peel them, and cut them into appropriately sized triangles. 2. Finely chop the scallions. After roasting the Sichuan pepper until fragrant, grind it into a powder using a spice grinder. Heat the brown sugar in a microwave at high power for 1 minute to melt it. 3. Cut the pork belly into chunks. Finely mince the… -
Char Siu Recipe
Char siu originally referred to "skewered roast," which was the method used when this dish originated. It has since been replaced by the term "char siu." In addition to classic char siu meat, there are also char siu rice and char siu buns, among others. However, you need to master the basic char siu technique first.How to Make Char SiuThis traditional Cantonese dish is one of the representatives of Cantonese roasted meats.Ingredients500 grams of pork neck, 100 grams each of scallions and ginger, an appropriate amount of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, monosodium glutamate, MSG, and a blend of thirteen spices.Instructions1. Finely chop the ginger and cut the scallions into sections. Cut the pork belly into chunks.2. After cutting the pork, mix it with the scallions, ginger, soy sauce, salt, sugar, MSG, monosodium glutamate, and the blend of thirteen spices until evenly coated.3. Heat a generous amount of oil in a pan. Once heated, add the pork and fry over high heat to remove excess moisture. Then, reduce the heat and continue frying for about 20 minutes. Remove the pork, let it cool, and slice it.4. Take half a bowl of the marinade and microwave… -
How to Make Bamboo Shoots Stir-Fried with Meat
In spring, all things come back to life, and bamboo shoots slowly grow in this season. Bamboo shoots stir-fried with meat is a popular dish that uses bamboo shoots and pork as the main ingredients. The light and tender taste of bamboo shoots paired with common pork makes it a favorite among many people, and it is also very nutritious.How to Prepare Bamboo Shoots Stir-Fried with MeatIngredients Needed250 grams of pork belly, 300 grams of bamboo shoots, oil, salt, garlic chives, green peppers to taste.Cooking Steps1. Slice the bamboo shoots and blanch them in boiling water, then drain and set aside.2. Boil the pork belly until tender (when a chopstick can easily pierce through), then slice while still hot.3. Heat a wok, slightly fry the pork slices until some fat is rendered, then set aside for later use.4. Add the bamboo shoot slices to the oiled wok, stir-fry briefly, then add the pork slices and continue to stir-fry.5. Add garlic chives and green peppers, season with salt, then serve.TipsBlanching the bamboo shoot slices helps remove oxalic acid and bitterness.Home-Style Bamboo Shoots Stir-Fried with MeatIngredients NeededBamboo shoots, lean meat, oil, salt, soy sauce, chili sauce, chicken essence, sweet potato starch, celery.Cooking… -
Winter Vegetable Braised Pork
Winter vegetable braised pork is one of the more prominent types of braised pork dishes. The key to this dish lies in the winter vegetable used, which is typically divided into Sichuan winter vegetable and Tianjin winter vegetable. It is a semi-dry, non-fermented pickled vegetable. Its saltiness and unique flavor make the braised meat exceptionally fragrant and savory.Winter Vegetable Braised PorkIngredients:300 grams pork belly, 25 grams pickled chili peppers, cooking oil to taste, soy sauce to taste, ginger and garlic, fermented black beans, salt to taste.Steps:1. Boil the pork in water until it is just cooked through, then pat dry and apply soy sauce all over. 2. Wash the winter vegetable and chop finely. Cut the pickled chilies into small pieces and slice the ginger and garlic. Set aside. 3. Heat a little oil in a wok, and fry the pork with the skin-side down until golden brown. 4. Once cooled, slice the pork into long thin slices, then arrange them in a bowl with the skin-side down. 5. Pour in rice wine, soy sauce, add salt, fermented black beans, chilies, and winter vegetables. Steam for 1 hour. 6. After steaming, invert the bowl onto a serving plate.Tips:When applying soy… -
Methods for Making Delicious Ear Fungus and Pork Slices
Ear fungus and pork slices is a favorite dish for many, and while it goes by the same name, there are several different ways to prepare it. Here we explore how to make this dish tasty and nutritious.Homestyle Ear Fungus and Pork SlicesIngredients:Suitable amount of pickled ginger, pickled chili, water-soaked ear fungus, a small amount of day lily flowers, pork, suitable amount of garlic, scallions.Instructions:1. Tear the ear fungus into small pieces after removing the stems, slice the pickled ginger and garlic, and cut the pork into slices;2. Cut the pickled chilies into diagonal sections, finely chop the scallions, mix the pork slices with light soy sauce, dark soy sauce, cornstarch, and oil, then marinate for a while;3. In a small bowl, mix light soy sauce, salt, sugar, cornstarch, and clear broth; set aside;4. In a pan with cool oil, scatter the pork slices until they separate, add cooking wine, stir-fry until cooked through, then remove and set aside;5. In the same pan, sauté ginger, pickled chili, garlic, and doubanjiang over medium-low heat until fragrant;6. Add the ear fungus and a little salt, then stir in the pre-cooked pork slices. Pour in the sauce mixture from the small bowl, stir… -
The Most Authentic Method to Make Steamed Pork with Rice Flour
This dish is relatively simple to prepare and requires steaming until the meat is tender. Its distinctive features include a bright red color, a slightly spicy and savory taste. The pork is rich yet not greasy, easily melts in your mouth, and the sweet potatoes add a touch of sweetness and a soft texture. You can also substitute the sweet potatoes with peas or pumpkin. Additionally, there's no need to add extra salt as Pixian broad bean paste and fermented tofu juice are already sufficiently salty. Steamed pork rice flour and Pixian broad bean paste can be found in supermarkets. Ingredients for Steamed Pork with Rice Flour 300 grams of pork belly with skin, 200 grams of sweet potatoes, 5 milliliters of vegetable oil, 60 grams of steamed pork rice flour, 5 grams of chopped Pixian broad bean paste, 10 milliliters of fermented tofu juice and half a piece of fermented tofu (4 grams), 1 gram of Sichuan pepper, 5 grams of minced ginger, 5 grams of minced scallion, 1 gram of white pepper How to Make Steamed Pork with Rice Flour 1. Clean the pork belly with skin and slice it into pieces that are 4 centimeters wide and… -
How to Cook River Crabs
Chinese people have a long history of eating crabs, which are highly nutritious and extremely delicious. River crabs, also known as freshwater crabs or hairy crabs, are a common ingredient on the dining table. There are various ways to cook river crabs, each with its unique flavor, making them widely loved.How to Cook River Crabs: Steamed Crab Meat RollsIngredients Needed500 grams of river crabs, 100 grams of minced pork, 1 scallion, 1 piece of ginger, 1 teaspoon of chicken bouillon, 1 teaspoon of salt, 1 tablespoon of cooking wine, and an appropriate amount of starch.Cooking Steps1. Clean the crabs thoroughly, cook them, and remove the crab meat. 2. Chop the ginger finely. Cut the white part of the scallion into 2-inch-long sections, make a cut down the middle, and soak in water for ten minutes. 3. Remove the thin film from inside the scallion sections. 4. In the prepared minced pork, add cooking wine, ginger, salt, chicken bouillon, crab meat, and an appropriate amount of water. Stir in one direction until evenly mixed, then add a little starch and stir again. 5. Take an appropriate amount of filling and wrap it with the scallion strips. Steam over high heat for… -
How to Make Stir-Fried Tofu and Meat
The stir-fried tofu and meat is quite common in daily life, using tofu and pork as the main ingredients. Although pork is delicious, it is slightly cold in nature and has disinfecting properties, while tofu replenishes middle-Qi (vital energy). The combination of these two is rich in nutrition and good for skin, making it a popular home-style dish.Introduction to Making Stir-Fried Tofu and MeatIngredients NeededFirm tofu, pork, green and red chili peppers, garlic cloves, salt, soy sauce, starch water, sugar, oil.Cooking Steps1. Slice the pork, mix with salt, soy sauce, and sugar, then add a small amount of oil and marinate for 10 minutes.2. Remove the seeds from the green and red chilies and cut into pieces; peel the garlic and chop finely.3. Heat oil in a pan, once hot, add the pork slices and cook until done, then remove.4. Heat oil in the pan again, sauté the minced garlic until fragrant, add the green and red chilies and stir-fry, then add the firm tofu and gently mix together.5. Add the cooked meat, soy sauce, sugar, and salt for seasoning, then thicken with starch water and serve.Tips for Delicious Stir-Fried Tofu and MeatIngredients Needed250 grams of pork, 3 pieces of… -
Capsicum Recipes Collection
Capsicum, also known as lantern pepper, tomato pepper, or sweet pepper, is a versatile ingredient. Personally, I prefer calling it lantern pepper as it sounds more vivid. Now, let's discuss some capsicum recipes. Capsicums can be paired with many dishes. How should capsicums be stir-fried to taste delicious? What ingredients can they be combined with for better flavor and appeal?Capsicum - Stir-Fried Liver Tips with SauceIngredients PreparationCapsicum, pork liver, king oyster mushroom, starch, scallion, ginger, yellow bean sauce, five-spice powder, white pepper, salt, peanut oil.Steps1. Soak the pork liver for 30 minutes, then slice it thinly and blanch; clean the capsicum and cut into slices; slice the king oyster mushrooms.2. Mix the blanched pork liver with starch, scallion, ginger, five-spice powder, and white pepper for marination.3. Dilute the yellow bean sauce with an appropriate amount of water to make a sauce mixture.4. Heat oil in a wok, sauté scallion and ginger until fragrant, then add capsicum and king oyster mushrooms and stir-fry until wilted. Add the marinated pork liver and stir-fry over high heat.5. Pour in the diluted yellow bean sauce and stir-fry for 20 seconds before serving.Capsicum - Stir-Fried Chicken PiecesIngredients PreparationCapsicum, chicken legs, scallion, ginger, garlic, star anise,… -
Stir-Fried Tofu Skin Rolls with Meat
The main ingredient in Stir-Fried Tofu Skin Rolls with Meat, tofu skin rolls (also known as bean skin or tofu sheets), might be unfamiliar to some. Don't mistake them for rotten bamboo or any strange ingredient. In fact, they are a common food item and can be considered a type of tofu sheet.Stir-Fried Tofu Skin Rolls with MeatIngredients200g tofu skin rolls, 150g pork, appropriate amount of scallions, ginger, cooking wine, soy sauce, sugar, oil, and salt.Method1. Soak the tofu skin rolls in water until softened, then cut into sections. Slice the pork and marinate it with cooking wine and soy sauce for 10 minutes.2. Cut the scallions and ginger into slices and set aside. Heat an appropriate amount of oil in a wok and stir-fry the scallions and ginger until fragrant.3. Add the pork and stir-fry until the color changes, then add the tofu skin rolls. Pour in an appropriate amount of soy sauce, add sugar and salt, and a little water.4. Bring to a boil, then simmer until the sauce thickens. Sprinkle with scallion greens and serve.TipsSoak the tofu skin rolls in cold water until there is no hardness left.Home-Style Stir-Fried Tofu Skin Rolls with MeatIngredientsLean meat, tofu skin… -
How to Make Stir-Fried Pork with Cucumber Slices
The ingredients for stir-fried pork with cucumber slices are quite common, and the method is simple. Using common cucumber slices and pork as the main ingredients, the finished dish is fragrant and delicious, with a light taste that makes it a popular home-style dish among the public.How to Make Stir-Fried Pork with Cucumber SlicesIngredients Needed300 grams of cucumber, 50 grams of lean pork, oil, salt, soy sauce, Sichuan pepper powder, and chopped green onions as needed.Cooking Steps1. Wash the cucumber and slice it. Slice the meat.2. Heat oil in a wok and add chopped green onions and meat slices to stir-fry.3. Add Sichuan pepper powder, soy sauce, and salt, and stir-fry evenly.4. Serve and remove from heat.Introduction to Making Stir-Fried Pork with Cucumber SlicesIngredients Needed310 grams of cucumber, 100 grams of pork belly, 2 slices of ginger, 1 piece of green onion, 1 dried chili, 3 cloves of garlic, five-spice powder, cooking wine, salt, light soy sauce, vinegar, and starch as needed.Cooking Steps1. Cut the pork into thin slices and marinate with a small amount of cooking wine, five-spice powder, light soy sauce, and starch for about five minutes.2. Cut the cucumber into slices about 3 millimeters thick.3. Slice the… -
Cabbage Stir-Fried with Glass Noodles
Cabbage, also known as round cabbage, green cabbage, or headed cabbage, is a vegetable that only entered China in the 16th century but has since become very important. There are many ways to prepare cabbage for home cooking, such as stir-frying it with smoked pork, twice-cooking it, tearing it into pieces, stir-frying it with glass noodles, serving it cold, and more.Pork Cabbage Stir-Fried with Glass NoodlesI often make dishes like pork and sweet potato noodles or pork belly with Chinese cabbage. Today I will combine these two dishes together.Ingredients Preparation1 piece of pork belly, an appropriate amount of glass noodles, half a head of cabbage, an appropriate amount of green and red bell peppers, a small amount of dried chili peppers, an appropriate amount of scallions, ginger, and garlic, dark soy sauce, cooking wine, oil, a small amount of salt.Steps1. Wash the cabbage and cut it into thin strips; soak the glass noodles until soft and set aside.2. Cut the pork belly into thin slices, finely chop the scallions, ginger, and garlic, dice the green and red bell peppers, and cut the dried chili peppers into sections.3. Place a little more oil than usual in a wok, add the pork… -
Wang Ba Rou (Wang Ba Rou)
Wang Ba Rou is a famous dish from Xinjin County, Sichuan. It has a history of over 100 years and was developed based on the cooking technique used for坛 Zi Rou (Tanzi Pork), incorporating local characteristics. NameWang Ba Rou (Wang Ba Rou) CategorySpecialty Cuisine OriginSichuan Province - Chengdu City - Xinjin District Chinese NameWang Ba RouTasteRich but not GreasyTypePork DishMain IngredientPork Belly Wang Ba Rou is a renowned dish in Xinjin County, derived from the traditional Sichuan dish of坛 Zi Rou (Tanzi Pork) and improved upon. It has a history of more than 100 years. The dish uses the cooking technique of坛 Zi Rou (Tanzi Pork), with pork belly and five-layered pork as the main ingredients, supplemented by spices, Shaoxing wine, rock sugar, and other seasonings. The cooked Wang Ba Rou is bright yellow in color, soft and tender, rich but not greasy, with a strong aroma, making it particularly favored by the elderly.Preparation MethodThe traditional dish of坛 Zi Rou (Tanzi Pork) is made by selecting five-layered pork, cutting it into squares that are 7 centimeters in size, finely chopping the lean meat to make meat patties, and then frying them. These patties are combined with chicken, hard-boiled eggs (peeled…- 20
- 0
-
Boiled Pork
A traditional Beijing dish, the meat is fragrant and tender, fatty but not greasy, with a rich flavor, best eaten wrapped in lotus leaf pancakes or baked flatbreads. NameBoiled Pork CategorySpecialty Cuisine OriginFengtai District, Beijing A traditional Beijing dish, the meat is fragrant and tender, fatty but not greasy, with a rich flavor, best eaten wrapped in lotus leaf pancakes or baked flatbreads. This dish originated from the Manchu people during the late Ming Dynasty, around 300 years ago, and was introduced to the public after the Qing dynasty entered the Pass. [1] This is the most authentic way of cooking meat, those who have tasted it praise it for being fatty but not greasy, lean but not tough, tender but not mushy, thin but not brittle. Garnished with emerald green coriander and a clear sauce, it looks and smells delicious, an indispensable delicacy on the Spring Festival table. To prepare this dish, first wash the skin several times with a sharp knife before placing it in a pot to boil. Turn the meat frequently, do not cover the pot, and cook until you can smell the aroma of the meat. Once the aroma emerges, remove the fire from beneath…
❯
Search
Scan to open current page
Top
Checking in, please wait...
Click for today's check-in bonus!
You have earned {{mission.data.mission.credit}} points today
My Coupons
-
$CouponsLimitation of use:Expired and UnavailableLimitation of use:
before
Limitation of use:Permanently validCoupon ID:×Available for the following products: Available for the following products categories: Unrestricted use:Available for all products and product types
No coupons available!
Daily tasks completed