Butter Minced Pork Egg Fried Rice

Chinese Butter Minced Pork Egg Fried Rice



This dish is a modern Chinese-style fried rice that combines buttery aroma, savory minced pork, and fluffy scrambled eggs. The butter adds richness and fragrance, while the pork and eggs bring depth and comfort—simple, indulgent, and incredibly satisfying.

Ingredients

Main Ingredients

  • 2 bowls cooked rice (preferably cold, day-old rice)

  • 100–150 g minced pork

  • 2 large eggs

  • 20–30 g butter (unsalted recommended)

  • 2 tbsp cooking oil

Seasonings

  • 1 tbsp light soy sauce

  • ½ tbsp oyster sauce (optional)

  • Salt to taste

  • White pepper to taste

Optional Add-ins

Preparation Steps

1. Prepare the Rice

  • Loosen cold rice with your hands so the grains are separated.

  • Cold rice fries better and gives a fluffier texture.

2. Scramble the Eggs

  1. Heat 1 tbsp oil in a wok over medium heat.

  2. Beat the eggs lightly and pour them in.

  3. Stir gently until just set but still soft.

  4. Remove and set aside.

3. Cook the Minced Pork

  1. Add another 1 tbsp oil to the wok.

  2. Add minced pork and stir-fry over medium heat until it changes color.

  3. Add a pinch of salt and white pepper.

  4. Optional: add minced garlic and sauté until fragrant.

4. Add Butter and Rice

  1. Push the pork to the side of the wok.

  2. Add butter and let it melt completely.

  3. Add the rice and stir-fry, pressing gently to break up clumps.

  4. Toss continuously so the rice absorbs the butter evenly.

5. Season the Fried Rice

  1. Add light soy sauce and oyster sauce (if using).

  2. Return scrambled eggs to the wok.

  3. Stir-fry on high heat for 2–3 minutes until rice is hot, fragrant, and slightly golden.

6. Final Touch

  • Add chopped scallions.

  • Taste and adjust seasoning.

  • Stir-fry briefly and turn off heat.

Serving Suggestions

Serve hot as:

Cooking Tips

  • Use unsalted butter to control salt levels.

  • High heat at the final stage brings out the wok aroma.

  • Do not overload the pan—work in batches if needed.


at No comments:
Labels: ,

Braised Crucian Carp (Hong Shao Ji Yu) – Detailed Recipe

Chinese Braised Crucian Carp (Hong Shao Ji Yu) – Detailed Recipe



Hong Shao Ji Yu is a classic Chinese home-style dish featuring crucian carp braised in a savory, slightly sweet soy-based sauce. The fish becomes tender on the inside and beautifully caramelized on the outside, absorbing all the rich flavors of ginger, garlic, and soy.

Ingredients

Main

  • 1–2 crucian carps (about 400–600g total), cleaned and gutted

  • 2–3 tbsp cooking oil

  • 1 small piece of ginger, sliced

  • 3 cloves garlic, smashed

  • 2 scallions, cut into sections

  • 1–2 dried chilies (optional)

Seasonings

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp cooking wine (Shaoxing wine)

  • 1–1.5 tsp sugar (or rock sugar)

  • Salt to taste

  • Hot water or broth (enough to cover half the fish)

Optional Add-ons

  • A few slices of tomato

  • A handful of cilantro

  • Black pepper or white pepper

Preparation Steps

1. Prepare and Score the Fish

  1. Clean the crucian carp thoroughly, removing any blood clots along the spine to reduce fishiness.

  2. Pat dry completely with paper towels — this helps prevent oil splattering.

  3. Cut 2–3 shallow diagonal slits on each side of the fish for better flavor absorption.

2. Pan-Fry the Fish Until Golden

  1. Heat a generous amount of oil in a wok or nonstick pan.

  2. Once the oil is hot, carefully place the fish inside.

  3. Pan-fry over medium heat until both sides are golden and crispy.

  4. Remove excess oil if necessary, leaving about 1–2 tablespoons in the pan.

Tip:
Do not move the fish too early. Let it firm up first to avoid sticking.

3. Add Aromatics

Push the fish to one side and add:

  • Ginger slices

  • Garlic

  • Scallions

  • Optional dried chili

Stir-fry the aromatics gently until fragrant.

4. Season the Fish

Pour directly around the fish:

  • Light soy sauce

  • Dark soy sauce

  • Cooking wine

  • Sugar

Let the fish absorb the seasonings for 20–30 seconds.

5. Add Hot Water and Begin Braising

  1. Add hot water or broth until it covers half of the fish (not fully submerged).

  2. Bring to a boil, then reduce to medium-low heat.

  3. Spoon the sauce over the fish repeatedly.

  4. Cover and braise for 10–15 minutes.

6. Reduce and Thicken the Sauce

  1. Remove the lid and turn heat to medium-high.

  2. Reduce the sauce until it becomes glossy, slightly thick, and coats the fish beautifully.

  3. Taste and adjust salt or sugar as needed.

7. Serve

Transfer the fish gently to a large plate.
Pour the rich red-braised sauce over the top.
Garnish with scallions or cilantro if desired.

Flavor Profile

  • Savory and slightly sweet

  • Aromatic from ginger, garlic, scallions

  • Crisp on the outside, tender inside

  • Deep soy-based umami


at No comments:
Labels:

Braised Bull Penis (Hong Shao Niu Bian) – Detailed Recipe

Chinese Braised Bull Penis (Hong Shao Niu Bian) – Detailed Recipe



Braised Bull Penis is a traditional Chinese delicacy known for its rich gelatinous texture and nourishing qualities. The dish is typically prepared using classic red-braising techniques, resulting in a savory, aromatic, and deeply flavorful stew.
Below is a complete step-by-step recipe.

Ingredients

Main Ingredient

  • 1–2 bull penises (cleaned and pre-processed)

For Pre-boiling

  • 3–4 slices ginger

  • 2 scallions

  • 2 tbsp Chinese cooking wine (Shaoxing wine)

For Braising

  • 1 tbsp vegetable oil

  • 5–6 slices ginger

  • 3 cloves garlic, smashed

  • 2 scallions, cut into sections

  • 1–2 dried chilies (optional)

  • 1 star anise

  • 1 small cinnamon stick

  • 1 bay leaf

Seasonings

  • 2 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp cooking wine

  • 1–2 tsp sugar (or rock sugar)

  • Salt to taste

  • Hot water or broth (enough to cover ingredients)

Preparation Steps

1. Clean the Bull Penis Thoroughly

Bull penis needs extra cleaning to remove odor and impurities.

  1. Rinse it under running water.

  2. Cut it open lengthwise to expose the inner parts.

  3. Remove the white membrane and any connective tissues.

  4. Rub with salt and rinse again.

Tip: Many markets sell pre-cleaned bull penis, which reduces prep time.

2. Pre-Boil to Remove Odor

  1. Place the bull penis in a pot of cold water.

  2. Add ginger slices, scallion sections, and cooking wine.

  3. Bring to a boil and simmer for 5–8 minutes.

  4. Remove and rinse under warm water.

This step removes the strong smell and prepares the ingredient for braising.

3. Cut Into Sections

Cut the pre-boiled bull penis into bite-sized pieces or 3–4 cm sections, depending on your preference.

4. Stir-Fry Aromatics

  1. Heat 1 tbsp oil in a wok or deep pot.

  2. Add ginger, garlic, scallions, dried chilies, star anise, cinnamon, and bay leaf.

  3. Stir-fry until fragrant.

5. Add the Bull Penis and Seasonings

  1. Add the chopped bull penis into the pot.

  2. Stir-fry for 1–2 minutes.

  3. Add:

    • Light soy sauce

    • Dark soy sauce

    • Cooking wine

    • Sugar

Stir well to evenly coat the pieces with sauce color and aroma.

6. Simmer Until Tender

  1. Pour in hot water or broth to fully cover the ingredients.

  2. Bring to a boil, then reduce to low heat.

  3. Cover and simmer for 1.5–2 hours, or until the texture becomes soft, springy, and gelatinous.

  4. Add salt to taste in the final 10 minutes.

7. Reduce the Sauce

Increase heat to medium-high and cook uncovered for several minutes until the sauce thickens and coats the pieces.

8. Serve

Transfer to a serving bowl and sprinkle chopped scallions for aroma.

Flavor Profile:
Rich, savory, slightly sweet, full of collagen, and deeply aromatic from the spices.

Optional Add-Ins


at No comments:
Labels:

Matsutake and Sausage Steamed Rice

Chinese Matsutake and Sausage Steamed Rice



Matsutake and sausage steamed rice is a fragrant, comforting one-pot dish that highlights the earthy aroma of matsutake mushrooms and the savory sweetness of Chinese sausage. The ingredients steam together with the rice, allowing all flavors to blend beautifully. It’s simple to prepare yet rich in taste.

Ingredients

Main Ingredients

Seasoning

Optional Toppings

Instructions

Step 1: Prepare the Rice

  1. Rinse the rice under cold water until the water runs clear.

  2. Place the rice in your rice cooker or steaming pot.

  3. Add water—slightly less than usual (about 1–2 tablespoons less) because the mushrooms and sausage release moisture during cooking.

  4. Set aside.

Step 2: Prep the Ingredients

  1. Slice the matsutake mushrooms thinly to release more aroma.

    • If using dried matsutake, soak in warm water for 20–30 minutes, then slice.

  2. Slice the Chinese sausage diagonally.

  3. Dice the carrot if adding it.

Step 3: Stir-Fry for More Aroma (Optional but Recommended)

  1. Heat a small pan with 1 tablespoon vegetable oil.

  2. Briefly sauté the sausage until fragrant.

  3. Add matsutake slices and carrot, stir-frying for 1–2 minutes.

  4. Remove from heat.

Step 4: Combine and Season

  1. Place the stir-fried matsutake, sausage, and carrot on top of the rice in the pot.

  2. In a small bowl, mix:

    • light soy sauce

    • dark soy sauce

    • oyster sauce

    • sesame oil

    • white pepper

  3. Pour the seasoning evenly over the ingredients.

Step 5: Steam or Cook

Option A: Rice Cooker

  • Simply press “Cook.”

  • Allow the rice to steam fully and sit for 10 minutes before opening.

Option B: Steaming Pot

  1. Place the rice pot in a steamer.

  2. Steam over medium heat for 30–35 minutes.

  3. Rest for 5–10 minutes before serving.

Step 6: Mix and Serve

  1. Gently fluff the rice with a spoon, mixing the sausage and matsutake evenly.

  2. Top with chopped scallions or a light drizzle of sesame oil.

  3. Serve hot and enjoy the rich aroma!

Tips

  • Matsutake has a delicate but distinctive fragrance—avoid heavy sauces that overpower it.

  • Add a small piece of butter while mixing if you prefer a richer flavor.

  • This dish can be turned into a meal by adding chicken cubes or tofu.


at No comments:
Labels: ,

Spicy Marinated Quail Eggs

Chinese Spicy Marinated Quail Eggs



Chinese-style spicy marinated quail eggs are a refreshing cold dish featuring tender quail eggs tossed in a savory, slightly spicy, and aromatic sauce. It’s simple to prepare, full of flavor, and perfect as an appetizer, snack, or side dish.

Ingredients

Main Ingredient

  • 20–25 quail eggs

Seasoning Sauce

Optional Add-ins

  • 1 teaspoon Sichuan peppercorn oil for a numbing flavor

  • 1 teaspoon oyster sauce for deeper umami

  • 1 small spoon of fried shallots for extra aroma

Instructions

Step 1: Boil the Quail Eggs

  1. Place quail eggs in a pot of cold water and bring to a boil.

  2. Once boiling, cook for about 5 minutes.

  3. Transfer the eggs to cold water immediately.

  4. Peel the shells completely and pat dry with a paper towel.

Step 2: Prepare the Seasoning Sauce

  1. In a mixing bowl, add:

    • light soy sauce

    • dark soy sauce

    • sugar

    • minced garlic and ginger

    • chopped chilies

    • chili oil

    • sesame oil

  2. Stir until the sugar dissolves.

  3. Add chopped scallions and cilantro.

  4. If using, mix in Sichuan peppercorn oil or oyster sauce.

Step 3: Mix the Eggs

  1. Add the peeled quail eggs to the sauce.

  2. Gently toss until all eggs are evenly coated.

  3. Cover and let them marinate for at least 30 minutes in the refrigerator.

    • For stronger flavor, marinate 2–4 hours.

Step 4: Serve

  1. Transfer the marinated quail eggs to a serving plate.

  2. Spoon the remaining sauce over the top.

  3. Sprinkle with toasted sesame seeds or fried shallots.

Tips

  • For deeper flavor, lightly score each egg with a knife before marinating.

  • Adjust chili oil and fresh chili quantity depending on your heat tolerance.

  • These quail eggs can be stored in the fridge and enjoyed for 1–2 days.


at No comments:
Labels:

Stir-Fried Udon with Beef and Mixed Vegetables — A Detailed Recipe

Chinese Stir-Fried Udon with Beef and Mixed Vegetables — A Detailed Recipe



Introduction
Stir-fried udon with beef and mixed vegetables is a comforting, savory, and satisfying dish commonly enjoyed in many Chinese households. Chewy udon noodles absorb rich sauce, while tender beef and colorful vegetables create a balanced, flavorful one-pan meal. This dish is quick to cook and perfect for busy weekdays.

Ingredients (2–3 servings)

For the Beef Marinade

  • 150 g beef (sliced thinly, preferably flank or sirloin)

  • 1 tablespoon light soy sauce

  • 1 teaspoon oyster sauce

  • 1 teaspoon cornstarch

  • 1 teaspoon cooking oil

  • A pinch of white pepper

Vegetables

  • ½ carrot, julienned

  • ½ bell pepper (any color), sliced

  • 1 small onion, sliced

  • A handful of cabbage or bok choy, chopped

  • 2–3 mushrooms (optional), sliced

  • 1 green onion, chopped

Noodles & Sauce

  • 1 pack fresh udon noodles (about 200–250 g)

  • 1 tablespoon light soy sauce

  • 1 tablespoon dark soy sauce (for color)

  • 1 tablespoon oyster sauce

  • ½ tablespoon hoisin sauce (optional but adds richness)

  • ½ teaspoon sugar

  • 2–3 tablespoons water

Other

  • 2 tablespoons cooking oil

  • 1 clove garlic, minced

Instructions

Step 1: Marinate the Beef

  1. Place the beef slices into a bowl.

  2. Add light soy sauce, oyster sauce, cornstarch, white pepper, and a little oil.

  3. Mix well and marinate for 10–15 minutes.

    • This keeps the beef tender and flavorful.

Step 2: Prepare the Udon

  1. If using fresh udon, loosen them by soaking briefly in hot water.

  2. Drain well to avoid making the stir-fry watery.

Step 3: Mix the Stir-Fry Sauce

In a small bowl, combine:

  • Light soy sauce

  • Dark soy sauce

  • Oyster sauce

  • Hoisin sauce

  • Sugar

  • Water

Stir until well combined and set aside.

Step 4: Sear the Beef

  1. Heat 1 tablespoon of oil in a large wok or pan.

  2. Add the marinated beef and stir-fry on high heat until it changes color.

  3. Remove and set aside.

    • This prevents overcooking the beef later.

Step 5: Stir-Fry the Vegetables

  1. Add another tablespoon of oil to the same pan.

  2. Add garlic and sauté until fragrant.

  3. Add onion, carrot, and mushrooms; stir-fry for 1–2 minutes.

  4. Add bell pepper and cabbage/bok choy.

  5. Cook until vegetables are slightly softened but still crisp.

Step 6: Add Udon and Sauce

  1. Add the loosened udon noodles into the pan.

  2. Pour the prepared sauce over the noodles.

  3. Toss well so the noodles absorb the sauce and turn evenly colored.

  4. Stir-fry for 2–3 minutes.

Step 7: Return the Beef

  1. Add the cooked beef back to the pan.

  2. Toss with the noodles and vegetables until everything is evenly mixed.

  3. Add green onions and stir for another 20–30 seconds.

Step 8: Serve

Transfer the stir-fried beef udon to a plate and serve hot.
The noodles should be glossy, the vegetables crisp, and the beef tender—perfect harmony in one dish.

Optional Enhancements

  • Add chili oil or crushed chili flakes for a spicy kick.

  • Replace beef with chicken, pork, tofu, or shrimp.

  • Add bean sprouts for extra crunch.


at No comments:
Labels: ,

Tossed Peanuts (Qincai Qiangban Huashengmi)

A Detailed Guide to Chinese Celery Tossed Peanuts (Qincai Qiangban Huashengmi)



Introduction
Celery Tossed Peanuts is a refreshing, crisp, and aromatic cold side dish that’s popular across Northern China. It combines the crunch of peanuts, the fragrance of celery, and the brightness of aromatics to create a simple but addictive appetizer. It’s perfect alongside noodles, congee, or as a snack with drinks.

This recipe captures the traditional “qiangban”  style—lightly seasoned, aromatic, and full of crisp textures.

Ingredients

  • 150 g raw peanuts (with skin)

  • 2–3 stalks celery, chopped into small pieces

  • 2 cloves garlic, minced

  • 1 fresh red chili, sliced (optional)

  • 1 tablespoon light soy sauce

  • 1 tablespoon Chinese black vinegar

  • ½ teaspoon sugar

  • ¼ teaspoon salt (or to taste)

  • 1 tablespoon hot oil (for “qiang”/sizzling aromatics)

  • ½ teaspoon sesame oil

  • Optional: chopped cilantro for garnish

Instructions

Step 1: Cook the Peanuts

  1. Rinse the raw peanuts and place them in a pot.

  2. Add enough water to cover them completely.

  3. Bring to a boil, then simmer for 20–25 minutes until the peanuts are cooked but still firm.

  4. Drain the peanuts and let them cool completely.

    • Tip: Spread them out so they stay dry and crisp.

Step 2: Blanch the Celery

  1. Bring a pot of water to a boil.

  2. Add the celery pieces and blanch for 10–15 seconds until bright green.

  3. Remove immediately and place in cold water to keep them crisp.

  4. Drain well.

Step 3: Prepare the Aromatics

Place the following into a large mixing bowl:

  • Minced garlic

  • Sliced chili (optional)

  • Salt

You will pour hot oil over these to release their fragrance.

Step 4: “Qiang” the Aromatics (Sizzling Step)

  1. Heat 1 tablespoon of oil in a small pan until it begins to shimmer.

  2. Pour the hot oil directly onto the garlic and chili in the bowl.

    • This step enhances aroma and reduces raw garlic harshness.

Step 5: Mix the Dressing

Add into the same bowl:

  • Light soy sauce

  • Chinese black vinegar

  • Sugar

  • Sesame oil

Mix well to form a balanced dressing.

Step 6: Combine Everything

  1. Add the cooled peanuts and blanched celery to the bowl.

  2. Toss gently until everything is evenly coated.

  3. Taste and adjust seasoning if needed (more salt or vinegar).

  4. Let it sit for 5–10 minutes for flavors to meld.

Step 7: Serve

Transfer to a plate and sprinkle with chopped cilantro if desired.
Serve chilled or at room temperature.

It pairs especially well with hot rice, porridge, noodles, or as a refreshing appetizer during summer.

Tips

  • Crunchy peanuts: Do not overcook them; they should stay firm, not mushy.

  • Celery substitution: If preferred, Chinese celery (thin and fragrant) gives a more authentic taste.

  • Adjust flavor: Add more vinegar for extra brightness or a touch more sugar for balance.

  • Make ahead: This dish tastes even better after chilling for 30 minutes.


at No comments:
Labels:

A Detailed Guide to Chinese Cold Mixed Fish Mint Salad (Liangban Yuxingcao)

A Detailed Guide to Chinese Cold Mixed Fish Mint Salad (Liangban Yuxingcao)



Introduction
Yuxingcao , also known as fish mint or houttuynia cordata, is a traditional Chinese herb widely used in Southwest China, especially in Yunnan, Guizhou, and Sichuan. It has a distinctive earthy and slightly fishy aroma that some people love and others need time to appreciate. When prepared as a cold salad, it becomes refreshing, crunchy, and aromatic—perfect as a side dish, appetizer, or pairing with spicy meals.

This recipe captures the authentic Southwestern Chinese style: bright, sour, spicy, and full of herbal fragrance.

Ingredients

  • 150 g fresh fish mint (roots and leaves), cleaned

  • 1–2 fresh red chilies, thinly sliced

  • 2 cloves garlic, minced

  • 1 tablespoon chopped cilantro (optional)

  • 1 tablespoon light soy sauce

  • 1 tablespoon Chinese black vinegar

  • 1–2 teaspoons chili oil (to taste)

  • ½ teaspoon sugar

  • ¼ teaspoon salt (or to taste)

  • 1 teaspoon sesame oil

  • Optional: roasted peanuts for topping

Instructions

Step 1: Prepare the Fish Mint

  1. Rinse the fish mint thoroughly under running water to remove dirt and sand.

  2. Trim off the rough ends of the roots.

  3. Cut the roots into thin strips and tear the leaves into bite-sized pieces.

  4. Place them in a bowl and set aside.

Step 2: Prepare the Aromatics

  1. Slice the fresh chilies thinly.

  2. Mince the garlic finely.

  3. If using cilantro, chop it into small pieces.

Add these directly into the bowl with the fish mint.

Step 3: Make the Dressing

In a small bowl, mix together:

  • Light soy sauce

  • Chinese black vinegar

  • Chili oil

  • Sugar

  • Salt

  • Sesame oil

Stir until the sugar dissolves and everything is well combined.

Step 4: Mix the Salad

  1. Pour the dressing over the fish mint.

  2. Toss gently with chopsticks or a fork until evenly coated.

  3. Let it sit for 5 minutes to absorb the flavors.

Step 5: Serve

Transfer the salad to a plate and, if desired, sprinkle a handful of roasted peanuts on top for crunch.

It can be served as a refreshing side dish with rice, grilled meats, or spicy Yunnan and Sichuan meals.

Tips

  • Freshness matters: The fresher the fish mint, the crisper and more aromatic it will be.

  • Adjust the flavor: Add more vinegar for a tangier taste or more chili oil for extra heat.

  • Optional add-ins: Sliced onions or cucumber can add extra crispness.

  • For newcomers: If you’re not used to fish mint’s strong aroma, start with a smaller amount or mix it with shredded lettuce.


at No comments:
Labels:

A Detailed Introduction and Preparation Guide to Chinese “Mao Ji Dan” (Partially Developed Fertilized Eggs)

A Detailed Introduction and Preparation Guide to Chinese “Mao Ji Dan” (Partially Developed Fertilized Eggs)


Introduction
Mao Ji Dan , also known as partially developed fertilized eggs, is a traditional specialty found in certain regions of China. This food is considered highly nutritious in local culture and is often believed to replenish energy, especially after illness or childbirth. While the dish may appear unusual to people unfamiliar with it, it has deep cultural roots and represents a unique aspect of Chinese culinary tradition.

The process focuses on using fertilized eggs that have been incubated for a short period — usually 12 to 16 days — until the embryo begins to develop but is not yet fully formed. These eggs are then cooked using specific methods to preserve their distinctive flavor and texture.

Ingredients

  • 6–10 fertilized chicken eggs (incubated 12–16 days)

  • Water for boiling

  • Optional seasonings for serving:

    • Salt

    • White pepper

    • Chopped ginger

    • Light soy sauce

How to Prepare Mao Ji Dan

Step 1: Select the Eggs

  1. Choose fertilized eggs that have been incubated for the desired number of days.

  2. Rinse the eggs gently to remove any dirt on the shell.

Step 2: Boil the Eggs

  1. Place the eggs in a pot and cover them with cold water.

  2. Turn on medium heat and bring the water to a boil.

  3. Once boiling, reduce to low heat and simmer for 15–20 minutes, ensuring they cook evenly.

  4. Turn off the heat and let the eggs sit for 5 minutes in hot water.

Step 3: Cool and Peel

  1. Remove the eggs and place them briefly in cool water so they can be handled safely.

  2. Tap the shell gently and peel it carefully to keep the contents intact.

  3. Open the egg while still warm — the aroma and broth-like liquid inside are considered part of the enjoyment.

Step 4: Season and Serve

Mao Ji Dan is often eaten plain, relying on its natural flavor.
However, you may add:

  • A pinch of salt

  • A little white pepper

  • Fresh ginger

  • A splash of light soy sauce

These seasonings enhance the warm, savory taste of the egg.

Cultural Notes

  • In many regions, Mao Ji Dan is believed to strengthen the body and boost nutrition.

  • It is commonly sold at local street stalls or specialty shops.

  • The food reflects the philosophy of “using the whole ingredient” and traditional understandings of nourishment.

  • While considered a delicacy by some, it can be challenging for people unfamiliar with the concept — making it a truly unique culinary experience.

Tips

  • Always ensure the eggs come from a safe and trusted source.

  • They should be consumed fresh and fully cooked.

  • Adjust the incubation days according to your preferred texture and richness.


at No comments:
Labels:

Shredded Pork & Pickled Mustard Noodle Soup

Chinese Shredded Pork & Pickled Mustard Noodle Soup



Introduction
Zhacai Pork Noodle Soup is a classic, comforting Chinese dish known for its savory broth, tender shredded pork, and the distinctive salty–umami flavor of zhacai (pickled mustard stem). Simple, aromatic, and deeply satisfying, it's a popular breakfast and quick meal all over China.

Ingredients

For the Pork

  • 150 g pork tenderloin, cut into thin shreds

  • 1 tsp light soy sauce

  • ½ tsp cornstarch

  • ½ tsp cooking wine (Shaoxing wine)

  • A pinch of white pepper

  • A small drizzle of oil

For the Soup & Toppings

  • 80–100 g dried wheat noodles (or fresh noodles)

  • 60–80 g zhacai (pickled mustard stem), sliced thin

  • 2–3 garlic cloves, minced

  • 3–4 slices ginger

  • 1 spring onion, chopped

  • 1 tbsp cooking oil

  • ½ tbsp light soy sauce

  • ½ tsp dark soy sauce (for color, optional)

  • 1 tsp sesame oil

  • Salt to taste

  • White pepper to taste

  • 600–700 ml water or chicken broth

Instructions

Step 1: Marinate the Pork

  1. Place the shredded pork in a bowl.

  2. Add light soy sauce, cooking wine, white pepper, cornstarch, and a small drizzle of oil.

  3. Mix well and marinate for 10–15 minutes to soften the texture.

Step 2: Fry the Zhacai and Aromatics

  1. Heat a pan or pot with 1 tablespoon of cooking oil.

  2. Add ginger slices and garlic; stir until fragrant.

  3. Add the sliced zhacai and stir-fry for 1–2 minutes to release aroma.

  4. Add a small splash of light soy sauce for flavor.

Step 3: Add the Pork

  1. Add the marinated pork shreds into the pot.

  2. Stir-fry quickly until the meat turns white (do not overcook).

Step 4: Build the Soup

  1. Pour in water or chicken broth.

  2. Add dark soy sauce if you want a deeper color.

  3. Bring to a boil, then simmer for 5 minutes.

  4. Adjust the salt and white pepper to taste.

  5. Drizzle in sesame oil at the end.

Step 5: Cook the Noodles

  1. In a separate pot, cook the noodles according to package instructions.

  2. Once cooked, rinse briefly with warm water to remove excess starch.

  3. Place the noodles into a serving bowl.

Step 6: Assemble the Dish

  1. Pour the hot pork & zhacai broth over the noodles.

  2. Top with chopped spring onions.

  3. Serve immediately while hot and aromatic.

Tips for Best Flavor

  • Pork tenderloin is ideal because it stays soft when cut into shreds.

  • If the zhacai is too salty, rinse it lightly before cooking.

  • Use fresh noodles for a chewier texture.

  • A spoonful of chili oil can be added if you prefer a spicy kick.


at No comments:
Labels: ,

Pork Belly, Pickled Cabbage & Vermicelli Stew

Chinese Pork Belly, Pickled Cabbage & Vermicelli Stew



Introduction
This comforting Northern Chinese dish combines tender pork belly, sour and fragrant pickled cabbage , and chewy vermicelli noodles . Slow-simmered until the flavors fully merge, it's a hearty and warming stew that’s perfect for cold weather.

Ingredients

Main Ingredients

Seasonings

Instructions

Step 1: Prepare the Vermicelli

  1. Soak the dried vermicelli in warm water for 20–30 minutes until softened.

  2. Drain and set aside.

Step 2: Render and Brown the Pork Belly

  1. Heat a pot or wok without oil.

  2. Add the pork belly and cook over medium heat to render out the fat.

  3. Stir-fry until the pork becomes lightly golden and aromatic.

  4. Add 1 tablespoon of cooking wine and stir to remove any meaty smell.

Step 3: Stir-Fry the Aromatics

  1. Push the pork to one side and add 1 tablespoon of cooking oil if needed.

  2. Add the ginger, garlic, onion, and dried chilies.

  3. Stir-fry until fragrant.

Step 4: Add Pickled Cabbage

  1. Add the shredded Chinese pickled cabbage to the pot.

  2. Stir-fry for 3–5 minutes to release its sour aroma.

  3. Add light soy sauce and sugar, mixing well.

Step 5: Simmer the Stew

  1. Pour in water or broth until the ingredients are fully submerged.

  2. Add white pepper and bay leaves.

  3. Bring to a boil, then reduce to low heat.

  4. Simmer for 40–50 minutes until the pork belly becomes tender and the broth turns flavorful.

Step 6: Add the Vermicelli

  1. Add the softened vermicelli to the pot.

  2. Simmer for another 10–15 minutes, allowing the noodles to absorb the broth.

  3. Taste and adjust salt if needed.

Step 7: Serve

Serve the stew hot. The pork should be tender, the pickled cabbage fragrant and sour, and the vermicelli chewy and fully infused with flavor.

Tips for Best Flavor

  • Use high-quality Northeast-style suan cai for authentic taste.

  • The longer the stew simmers, the richer the flavor becomes.

  • Sweet potato vermicelli works best because it stays chewy and doesn’t fall apart.


at No comments:
Labels:

Cold Sesame Spinach (Liangban Bocai)



 Chinese Cold Sesame Spinach (Liangban Bocai)



 Ingredients (Serves 2–4 as a side dish)

- 500g (1 lb) fresh spinach (preferably with tender stems, the type with pinkish roots is best)

- 1–2 tsp salt (for blanching water)

- 1 tsp sesame oil

- 1 tsp light soy sauce

- ½–1 tsp Chinese black vinegar (Chinkiang vinegar)

- ½ tsp sugar

- 1 clove garlic, finely minced or grated

- 1–2 tsp toasted sesame seeds

- 1 tbsp high-quality Chinese toasted sesame paste ( zhīma jiàng) – this is essential for authentic flavor

- 1–2 tsp warm water (to thin the sesame paste)

- Optional: a pinch of MSG or chicken powder (traditional in many restaurants)

- Optional: ½ tsp chili oil or a few drops of Lao Gan Ma chili crisp for a spicy version


#### Step-by-Step Instructions


1. Prepare the spinach  

   - Wash the spinach thoroughly under running water, especially around the roots if they are attached.  

   - Trim off any tough or discolored parts, but keep tender stems – they are delicious.


2. Blanch the spinach  

   - Bring a large pot of water to a rolling boil.  

   - Add 1–2 teaspoons of salt and a few drops of vegetable oil (the oil helps keep the color vibrant).  

   - Add the spinach and blanch for 10–20 seconds only (until just wilted and bright green). Do NOT overcook – the stems should still have a crisp bite.  

   - Immediately remove with tongs or a strainer and plunge into ice water (or run under very cold water) for 30 seconds to stop cooking and lock in the bright green color.


3. Drain and squeeze  

   - Drain well, then gently squeeze out excess water by hand. The goal is to remove water without crushing the leaves too much.  

   - Arrange the spinach neatly in a bundle and cut into 5–6 cm (2–3 inch) sections for easy eating.


4. Make the sesame dressing  

   - In a small bowl, add 1 heaping tablespoon of Chinese toasted sesame paste.  

   - Gradually add 1–2 teaspoons of warm water while stirring vigorously with chopsticks or a small whisk until it becomes smooth and pourable (like tahini consistency).  

   - Add sesame oil, light soy sauce, black vinegar, sugar, minced garlic, and a tiny pinch of salt (or MSG if using). Stir well. Taste and adjust – it should be nutty, slightly tangy, savory, and fragrant.


5. Assemble  

   - Place the cut spinach on a serving plate.  

   - Pour the sesame dressing evenly over the top.  

   - Sprinkle generously with toasted sesame seeds.  

   - For spicy version: drizzle chili oil or spoon some chili crisp on top.


6. Serve  

   - Gently toss everything together right before eating (or let diners mix it themselves at the table).  

   - Best served chilled or at room temperature.


#### Tips for Perfection

- Use real Chinese toasted sesame paste (not Middle Eastern tahini – the flavor is different). Brands like Wangzhihe or Lao Beijing are excellent.

- The blanching time is critical: 15 seconds is usually perfect for tender spinach.

- Some restaurants add a tiny bit of chicken bouillon powder to enhance umami – this is the “secret” ingredient in many versions.

- This dish is naturally vegan if you skip MSG/chicken powder.

at No comments:
Labels:

Sweet and Sour Pork Ribs (Tang Cu Pai Gu) — Detailed Recipe

Chinese Sweet and Sour Pork Ribs (Tang Cu Pai Gu) — Detailed Recipe

Sweet and Sour Pork Ribs is a classic Chinese dish loved for its glossy caramelized coating, tender meat, and perfect balance of sweet, sour, and savory flavors. It’s a must-have on family dinner tables and festive occasions.


Ingredients (2–3 servings)

Main Ingredients

Seasoning & Sauce

Instructions

1. Blanch the Ribs

  1. Bring a pot of water to a boil.

  2. Add ginger slices, scallion sections, and pork ribs.

  3. Cook for 2–3 minutes to remove impurities.

  4. Rinse the ribs under warm water and drain completely.

2. Caramelize the Sugar

  1. Heat a wok and add 1 tablespoon of oil.

  2. Add sugar (rock sugar works best).

  3. Let it melt slowly over low heat until it becomes amber or golden brown.

    • Tip: Watch closely — sugar burns quickly!

3. Fry the Ribs in Caramel

  1. Immediately add the blanched ribs to the caramelized sugar.

  2. Stir-fry quickly to coat each piece with the golden caramel.

  3. Add light soy sauce, dark soy sauce, and cooking wine.

  4. Stir to mix evenly.

4. Braise the Ribs

  1. Add enough water to cover the ribs halfway.

  2. Bring to a boil, then reduce to a simmer.

  3. Cover and braise for 30–40 minutes until the ribs are tender.

5. Add Vinegar & Reduce the Sauce

  1. Once the ribs are soft, add the vinegar and a pinch of salt.

  2. Increase heat to medium-high and reduce the sauce.

  3. Stir occasionally until the sauce becomes thick and glossy, coating each rib.

6. Serve

Transfer the ribs to a plate and drizzle the remaining sauce on top.
Serve hot with rice—every bite is tender, sweet, sour, and irresistible.

Tips for Perfect Sweet & Sour Ribs

  • Rock sugar gives the dish a beautiful shiny glaze.

  • Add the vinegar at the end to preserve its fragrance.

  • Reduce the sauce until it forms a sticky caramel coating.

  • For extra aroma, add a few drops of sesame oil before serving.


at No comments:
Labels:
Subscribe to: Comments (Atom)

Butter Minced Pork Egg Fried Rice

Chinese Butter Minced Pork Egg Fried Rice This dish is a modern Chinese-style fried rice that combines buttery aroma , savory minced pork , ...