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 Char siu is the Cantonese people’s greatest contribution to mankind. Really,who can resist slices of half-fatty,half-lean roast pork,crisp and dripping with caramelized juices? And Char siu has become more and more popular recently. Ingredients: 1 1/2 pounds pork belly,unsliced 2 tablespoons rice wine 1 tablespoon dark soy sauce 1 . . . →Read More:Cantonese Roast Pork (Char Siu)  Ingredients: Hot dog sausage,tomato sauce,brown sugar,garlic,beer Cooking steps: 1. Cut hot dog sausage into sections;add tomota sauce*2 tsp,brown sugar*1 tsp;garlic and beer*2 tsp into wok. 2. Mix evenly. 3. Begin to fry till steaming,and turn to be low heat to fry mins,serve. . . . →Read More:Tomato sauce with Hot dog sausage  Fish-flavored pork is known for fish-flavored seasoning and origined in recent decades,the pioneer was Sichuan chef in the early China. Please remember Fish-flavored pork’s has nothing with fish! Ingredients: Pork 250 grams, tender shredded bamboo shoots 100 grams,egg 1,sugar 15 grams,vinegar 15 grams,Vegetable oil 200 grams, . . . →Read More:Fish-flavored pork  This is a easy Chinese food,but it is very popular in China. Ingredients:300 grams (0.66 lb) pork tenderloin 100 grams (0.22 lb) green peppers 5 grams (5/6 tsp) salt 1 gram (1/4 tsp) MSG 10 grams (2 tsp) mixture of cornstarch and water 100 grams (7 tbsp) cooking oil . . . →Read More:Shredded Pork with Green Peppers  INGREDIENTS Lean Pork 250 g Mashed Garlic 1 tbsp Seasoning Light Soy Sauce 1 tbsp Sugar 1/2 tbsp Salt 1/3 tbsp Egg 1/2 pc Cornflour 1 tbsp Pepper &Sesame Oil some Sauce Water 250 ml Tomato Ketchup 1 tbsp Fresh Lemon Juice 2 tbsp Mashed Lemon Peel 2 tbsp Sugar . . . →Read More:Fried Pork Fillet With Lemon Juice  This a very popular Chinesefood,most of Chinese like this dish. 1 ¼ lbs. pork spareribs 3 green onions 4 Tablespoons soysauce 4 Tablespoons sugar 3 Tablespoons brown vinegar 5 Tablespoons cold water ½ Tablespoons rice wine 2 teaspoons cornstarch 1 teaspoon sesame oil 6 cups cooking oil Directions: Cut the . . . →Read More:Sweet and Sour Spareribs  Shui Zhu (Chinese:水煮肉片;pinyin:shǔizhǔròupiàn) is a Chinese dish that recently became popular in China as well as other countries. Therefore,large numbers of Sichuan-flavor restaurants open recently and locate all the cities in China. Shui Zhu is originated in Sichuan and the name literally means "water-boiled meat slices". The preparation . . . →Read More:Shui zhu  Twice cooked pork (回鍋肉,literally “meat that has been returned to the pot”;also called double cooked pork),is probably the best-known Sichuan-style Chinese dish. The dish is said to have originated from the Qing Dynasty,while the Qianlong Emperor toured Sichuan. Qianlong demanded a feast in every stop that he made,and, . . . →Read More:Twice cooked pork  This is a normal Chinese dish in China,because pork and eggs are the normal Chinese food. We usually cook it at home,and it is also a popular dish in a restaurant. how to cook it: port shredding,mix with egg white and salt more then 10 mins. break up 2 . . . →Read More:Stir-fried pork and eggs  Directions: Beat eggs and add soy sauce and sugar. Add meat,scallions,and cabbage;mix until well blended. Add salt,MSG,and flour;knead well. Form into balls the size of a walnut. Fry in hot oil about 1 inch deep. Drain on paper towels. These may be made in advance, . . . →Read More:Chinese Meat Balls | |||||
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