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...
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Ingredient: oil
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 Fry Satay Chicken
Tips Use cooking wine, light soy sauce, white pepper powder, egg white liquid, and cornstarch to marinate the chicken meat. Pour satay sauce after chicken meat cooked. Then mix cornstarch...
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...
