Stir Fry Shrimp with Kale
Tips 1. Make a cut on the shrimp’s back about 2/3, in this way, the shrimp can be tastier. 2. Do not stir-fry kale too long so that the kale...
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Feature: Stir frying
Satay Fish Fillet
Tips 1. Remove fish organ and scale before cutting off the fish fillet. In this way, the fish meat can be soft and tender. 2. Do not cut the fish...
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...
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.
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....
Chinese Fried Pork Liver
Tips Soaking pork liver into vinegar water can remove the blood and bad taste. To make pork liver tender, cut into thin slices. And when frying, remove pork liver from...
Fujian Flavour Braised Beer Duck
Tips Blanching the duck into hot water can remove the fishy taste of the meat. Make sure heat duck meat evenly during stir-frying to prevent overcooked. Add a little white...
Litchi Chicken Meat Ball
Tips Stir meat paste from one direction. It is the key to make meatball tender and elastic. Add cooking wine into meat paste to make the taste favorable. Do not...
Braised Satay Flavour Lotus Root Beef Tenderloin
Tips Mix well the satay sauce before adding to the pot. Soak lotus root into the water after peeling, because it is easy to be oxidized before peeling. Bring to...
