Tag Archives: soy

Soy Beans & Pig’s Feet Soup

Pig’s feet are very popular among women due to abundant collagen.

1. Soak soy beans in water for hours till they get a bit softened.

2. Add enough water in clay pot. ( clay pot is perfect for slow cooking dishes). Put pig’s feet in pot. Turn to high heat. When water boiled, flip pig’s feet over and braise for another minute or 2. Then turn off the heat. Take pig’s feet out. Rinse and drain. 

3. Add clean water in clay pot and put pig’s feet in again. Also put in soaked soy beans, several ginger slices, and star anise. Turn to low height. Cover the pot with lid and slow cook for 2 hours.

4. Before serving, sprinkle some salt and chopped spring onion.


My husband loves it.

Cook One Fish In Two Ways

Compared to fried fish in western countries, Chinese people always choose to cook fish in different ways, like fish soup, braised fish in brown sauce, or steamed fish.
I bought this sea bass from supermarket. Yet, I found it too big and we didn’t have a pan big enough to cook it. So I decided to divided it into two parts. Fish head for the soup. Fish body and tail for the braised one.


Fish head soup is very popular in China, since many people think this dish is very good for health. Nutritious elements in fish will be contained in the soup.

It is not difficult to make fish soup.

1. Heat the oil in the pan, and fry two sides of the fish head. When the color turns a little brown, pour in the hot water. 

2. Add two or three ginger slices, salt and green onion.

3. Cook the soup with low heat. The longer you cook it, the whiter will the soup color become.

4. When the soup color turns milky white, add some tofu ( better be silken tofu) slices into it.

5. Cook for another 20 minutes or so. 


I really think silken tofu is a perfect match to fish soup.

Braised fish in brown sauce
This dish can be done while fish soup on the stove.
1. Similar to the soup above. Heat the oil in the pan, and fry two sides of the fish body. When the color turns a little brown, add in a little light soy sauce, dark soy sauce (light soy sauce contains salt, dark soy sauce is for dark color) and sugar.

2. Make the fish coated with sugar soy sauce. And pour in hot water.

3. Put in some ginger slices. Cover the pan with lid.

4. When the sauce in the pan become less than 1/4. Take the fish out.

5. Keep hearing the sauce in the pan until it becomes very condensed. And pour it onto the fish.


Dip the fish with sauce before put it into mouth. It really tastes great.

Moo Shu Pork (Fried Pork With Scrambled Eggs And Fungus)


I think many people are very familiar with this Chinese dish. The first time I saw this dish’s name on the menu, I was surprised. Because its Chinese name is “木须肉”( mu Xu Rou), while “mu” means wood, ” Xu”means beard. I was like what kind of dish is that! 🙂

But it turned out to be a delicious dish with pork, egg, carrot, black fungus and cucumber. 

It’s not a difficult dish to cook.

Ingredients:

Pork ( cut into pieces, marinate with a little salt, light soy sauce, and starch for 10 or 15 minutes)

Eggs (2 or 3)

Black fungus ( if you use dry ones, please soak them in water for several minutes. Please note that black fungus soaked in water for a long time could be poisonous, so just several minutes is fine. Romove their bottoms, and tear them into small pieces with hands)

Carrot ( chopped into pieces)

Chopped Celery ( because I didnt have cucumber, so I use celery instead. Cucumber would be better. )

Oil, salt, starch, water, sugar, chopped garlic (optional)

1. Make omelet. Take the omelet out once they solidify.


2. Heat a little more oil in the pan. Put the marinated pork slices in. Stir fry till they get brown and take out.

3. If there is no oil in the pan, add in a little. Put in the garlic, then carrot. Stir fry for around 2 minutes, then add in celery (or cucumber ). Stir fry for another minute or two. 

4. Put in pork and black fungus. Stir fry for 1-2 minutes.

5. Add in salt, light soy sauce and sugar. Stir fry evenly.

6. Put into the omelet. Stir evenly with the other ingredients.

7. At last pour in a little starchy water and quick stir fry for a minute.


Ready to serve.

Braised Chicken in Brown Sauce


This dish is perfect for rice. 

1. Prepare a boneless chicken leg. 

2. Heat the pan. ( no oil is needed here, because chicken leg contains fat. )

3. Put the chicken leg into the pan with the skin side down. The fat will come out. When the down side is a little burnt, flip it over and fry the other side.

4. After both sides turn golden color. Add in dark soy sauce, some sugar and water. Cover with the lid.

5. When the sauce becomes much less, remove the lid. Spread some black sesame. 

6. Turn up the heat. Keep stirring to avoid being burnt. The sauce will become less and more condensed. Make sure the chicken coated with sauce evenly.

7. When the sauce is almost dry, turn off the heat.

8. Cut chicken into slices and put them on rice.


Brown sauce also makes rice yummy.