1. Prepare Prawns first. Remove the intestines and wash clean.
2. Put all Prawns in a big bowl. Add in 1 egg white and 2 tablespoon corn starch. Mix well.
3. Deep fry Prawns in oil till golden brown. Drain them.
4. Heat 1 tsp oil in a sauce pan. Add in 20g butter. When butter melts, pour in 2 egg yolks. Stir while pouring. Egg yolk will become shredded.
5. Add in red chili rings and curry leaves. Stir fry a bit.
6. Our all the fried prawns back to sauce pan. Mix well.
Serve hot.
Very delicious.
Two kinds of vermicelli are very popular in China’s northern part: vermicelli made from sweet potato and potato. And I used sweet potato type in this dish.
1. Cut pork (better with some fat) and bamboo shoot into medium chunks.
2. Boil a pot of water. Add in 1 tsp salt. Soak bamboo shoots in it for a little while. Then rinse under cold water and drain. Some people don’t like the sourish taste of bamboo shoots, so soaking in hot salty water will remove that. And bamboo shoot is very good for healthy. It contains abundant food fiber.
3. Heat 1 tablespoon oil in pan. Sear the pork and bring them to a little golden brown.
4. Add in bamboo shoots. Stir fry for like 2 mins. Drizzle a little Shao xing wine.
5. Then add in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon sugar, ginger slices, star anise and bay leaf. Pour in enough hot water covers all ingredients. Bring to boil. Then turn to low heat. Cover with lid and simmer for 40 mins.
6. Add in vermicelli. Let them soak in meat juice. Simmer for 8-12 mins according to the instruction. Stir occasionally in case vermicelli stick together.
7. Season with salt if needed.
1. Cut fish into slices or small chunks. Beat one egg in a bowl and prepare 1/2 cup corn starch in another bowl.
2. Dip fish in egg first and then in starch. Let them be coated with starch evenly.
3. Deep fry fish slices till golden brown. Set aside.
4. Heat 1 tablespoon oil in the pan. Add in chopped 1/2 onion, chopped 1 tomato, red capsicum, and yellow capsicum. Stir fry for 2 mins.
5. Add in 2 tablespoon tomato sauce, 1 tablespoon chili sauce, 2 tsp sugar and 1/2 cup water. Bring the sauce to boil.
6. Add in starch water to thicken the sauce.
7. Put in fried fish slices. Stir fry to let fish be coated with sauce.
1. Wash spinach. Remove the root and cut into halves.
2. Boil a pot of water. Add in 1 tsp water. Boil spinach for 1 min. Then dish them out. Set aside. Drain and cool down.
3. Boil another pot of water. Boil vermicelli according to the instruction or till cooked. Drain them.
4. Squeeze spinach to let all the water out. Put them in a big bowl along with drained vermicelli.
5. Season with sugar and salt.
6. Heat a sauce pan. Add in 2 tablespoon oil. Sauté a little chopped garlic and dried chili. When the oil is smoke hot, pour hot oil onto spinach. (Or you can place chopped garlic and chilli on the top of spinach. Pour the hot oil over them.)
7. Mix well and serve.
Ingredients:
1 pork liver (cut into thin slices, around 2 mm)
Ginger slices
Bell pepper
Leek
Light soy sauce
Shaoxing wine
Corn starch
Oyster sauce
1. Wash pork liver in water. Change water again and again till there is no more blood.
2. Marinate pork liver slices with 1 tablespoon shaoxing wine, 2 tsp light soy sauce and 1 tablespoon corn starch.
3. Heat oil in a pan. A little more oil than usual. When the oil gets hot, put in pork liver. Quickly separate them from each other and stir fry for 1 min. Set aside.
4. Heat 1 tablespoon oil in pan. Sauté ginger till aromatic.
5. Add in leek and pepper. Stir fry for a little while.
6. Put pork liver back in the pan. Stir fry evenly. Add in 1 tsp shaoxing wine, 1 tsp light soy sauce and 1 tsp oyster sauce. Quickly blend them evenly.
7. Stir fry for 1 min. Season with salt. And ready to serve.
Twice cooked pork 回锅肉 is a famous dish in Sichuan cuisine. It’s not a difficult dish to cook.
1. Prepare a pork belly strip. Put it in a pot. Add in enough water covers pork. Ginger slices and 1 tablespoon shaoxing hua diao wine. Bring water to boil. Then turn to low heat. Cover the lid and simmer for 20 mins, or till chopsticks can easily go through the pork.
2. Take the pork out and soak in cold water. Cut pork into slices.
3. Heat a little oil in the pan. Sauté 2-3 ginger slices. Add the pork slices in. Sear the pork till a little golden brown.
4. Push pork to the one side of the pan. Add 1 tablespoon Pixian Bean paste in the pan with 2 tsp sugar. Stir fry a bit. I add in sugar to reduce the spiciness.
5. Stir fry pork with bean paste. Add in chopped leek. Stir fry for 2-3 mins to let leek be cooked. Have a taste to see if a little bit salt is needed, since bean paste is very salty.
Ready to serve.
Di San Xian (地三鲜) is one of my favorite dishes. And it belongs to northeastern Chinese cuisine.
Main ingredients of this dish are three vegetables: eggplant, potato and green pepper.
1. Cut eggplant, potato and pepper into medium chunks.
2. Heat oil in a deep pot. Fry potato till golden brown on the edge. Dish them out. Fry eggplant till soft and brownish. Dish out and fry pepper for 30 seconds.
3. Heat a pan. Add in 1 tsp oil. Sauté chopped garlic and ginger till aromatic.
4. Put all fried vegetables in the pan. Stir fry evenly.
5. Add in 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 2 tsp sugar and 1 tsp salt. Stir fry evenly.
6. At last, pour in corn starch water. Mix evenly and serve hot.
1. Cut pork collar into strips. Or you can just choose striped pork collar.
2. Put pork in a big bowl. Add in 2 tbs Hoisin sauce, 2 tbs honey, 2 tbs light soy sauce, 2 tbs sugar, 1 tbs dark soy sauce, 1 tbs sesame oil, 1 tbs hua diao wine, 1/2 tbs white pepper powder, and 1/2 cup water. Mix pork with sauce well.
3. Cover the bowl with plastic wrap and put into fridge for overnight.
4. Preheat oven to 230 degree C. Put pork into a pot along with marinade. Bring to boil.
5. Turn to low heat and simmer for 30 mins. Flip over occasionally while simmering. Sauce will become thickened.
6. Put pork into baking pan. Into oven for 10 mins.
7. Flip over and bake for another 10 mins.
8. Cool down and cut into slices.
My husband loves them very very very much.
Chinese Yam is called 山药 （shan yao), which is considered to be very good for health.
1. Rinse pork ribs in water. Change water several times till water is clear with no more blood.
2. Put ribs in a deep pot. Add in water that covers all ribs.
3. Turn to high heat and bring water to boil. Skim the foam if any. Turn to medium-low heat.
4. Add in Yam chunks, red dates and wolf berries. Cover the pot and simmer for 40 mins. Ribs will become very soft and easily fall off. Soup will become a bit sweet during to red dates and Yam.
5. Season with a little salt and serve hot.
This dish requires two kinds of egg: salted duck egg （咸鸭蛋）and preserved duck egg （松花蛋/皮蛋）.
Preserved duck egg is very controversial, since many people just can’t accept the taste & texture of it. When I was very little, I didn’t understand why there would be such black egg on the table. They looked like poisonous and why adults liked them. I couldn’t remember when I first tried it and found it’s not as bad as I thought. And it’s not poisonous, of course. I gradually like it, especially the egg yolk. So yummy. Well, if you have never tried preserved duck egg, you may at least tried it like I did. If you still don’t like, that’s all right. There are so many kinds of eggs out there. You don’t have to like a particular type.
1. Prepare two salty duck eggs and two preserved duck eggs. Separate egg white and yolk for both of them. Then chop the egg white and yolk a bit.
2. Wash the spinach in water. Remove the roots. Can cut into smaller pieces.
3. Heat a pot. Pour in 250 ml stock. If you have your own chicken stock, that will be good. If you don’t have, Swanson is a good choice. Also add in 1/2 cup water and 2 ginger slices. Bring to boil. Then set aside.
4. Heat a pan. Add in 1 tablespoon oil. Fry 5-6 garlic cloves. It needs a bit patience cos you have to fry garlic till golden brown. And don’t burn them. Then take the garlic out.
5. Same pan, same oil. Add in drained spinach. Stir fry a bit. Pour in half of the stock. Cover the pan with lid. Simmer for 30 seconds. Then stir a bit. Lid on for another 30 mins. And take the spinach out into a plate.
6. Wash the pan. Heat on stove. Add in 1 tsp oil. Add in fried garlic, yolk of salty duck eggs and preserved duck egg’s white. Stir fry for 1 mins.
7. Pour in the rest stock. Bring to boil. Pour in salty duck egg’s white. Wait till egg white solidifies. At last add in preserved duck egg’s yolk. Simmer for 1 min.
8. Spinach at the bottom. Pour the egg stock on the top.
Yum!
Cooking For Fun 