Three-Cup Chicken Recipe
Tips 1. The “Three cups” stands for sesame oil, rice wine, soy sauce. 2 To make it fewer calories, you can add less oil. 3 Do not add water to...
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Meat
Chicken, Beef, Pork, Seafood, Lamb
Streaky Pork Glutinous Rice Dumpling (Shao Rou Zong)
Tips 1. If you love beef, you can use beef instead. 2. Use fresh reed leaves so that the leaves aroma can spread into the zongzi.
Stewed Pork with Shrimp and Chestnut – TongAn FengRou
Tips 1. Make a deep cross-cut on the meat to make the meat taste deeper. 2. Add water until it covers 1/3 of the meat. Do not add too much...
Stewed Chinese Lamb with Green Onions
Tips Blanch lamb and lamb chop into boiling water to remove bad taste. During stewing, add green Chinese onion into the pot to enhance the flavor. It also makes the...
Top 8 Best High Protein Diet Cookbooks Reviews
Many people these days know that following a high protein and low-carb diet will help with weight loss. The reason is that many diet programs follow this protocol. However, they...
Shrimp Flavour Braised Streaky Pork
Tips Blanch streaky pork into boiling water to remove the bad taste and blood. Before stewing the streaky pork, fry pork in advance. In this way, the meat can be...
Braised Chinese Angelica With Beef Flank
Tips The beef flanks should be blanched for 20 minutes to remove the bad taste. After adding pork bone soup, use small heat to stew. It enables the aroma and...
Fujian Flavour Fried Sour and Sweet Pork Ribs
Tips Do not use hot water to wash pork ribs or the meat will not be tender. Make sure the pork ribs are fully coated with egg liquid and cornstarch...
Stir-Fry Lychee and Water Chestnut With Pork
Tips Do not fry lychee and pork over time. Remove from heat when the meat is medium-well to prevent overcooking. Add lychee and water chestnut from the side of the...
Stir-Fried Minced Chicken and Winter Bamboo Shoots
Tips When fry winter bamboo shoot, do not fry over 1 minute, or it may be overcooked. Add egg liquid, cornstarch into the chicken paste to make a crispy mouthfeel....
