Old North East China flavor

July 27, 2025

acid_cabbage_roll.txt - 酸菜卷 (Suān cài juǎn)

Objectives

Ingredients

Instructions

  1. Cut the sour cabbage into thin strips, about 2mm thick.
  2. Soak the sour cabbage in water for 5 minutes to remove excess salt.
  3. Slice the pork belly into thin slices, about 2-3mm thick, cutting along the grain.
  4. Freeze the pork belly slightly to make it easier to slice.
  5. Wash the pork slices with warm water until soft.
  6. Marinate the pork with soy sauce, Sichuan pepper powder, salt, and MSG.
  7. Squeeze out excess water from the sour cabbage.
  8. Combine ginger, scallions, cooking oil, soy sauce, MSG, salt, and Sichuan pepper powder in a bowl.
  9. Roll the sour cabbage strips into the pork slices, making sure they are tightly packed.
  10. Use a small knife to help roll the sour cabbage and pork more neatly, if desired.
  11. Place the rolled cabbage and pork into a pot and steam for 20 minutes.
  12. Combine garlic chives, fermented bean curd sauce, light soy sauce, boiled water, and MSG in a bowl to create a sauce.
  13. Pour the sauce over the steamed cabbage and pork rolls.
  14. Heat some oil in a pan and pour it over the cabbage and pork rolls.
  15. Rinse the Sichuan peppercorns with water and fry them in oil until fragrant.
  16. Pour the fried Sichuan peppercorns over the cabbage and pork rolls.

Video: https://www.youtube.com/watch?v=Si1aWteVp0A

bai_qie_niu_rou.txt - 白切牛肉

Objectives

Ingredients

Instructions

  1. Fill a pot with cold water and add the beef.
  2. Bring the water to a boil and skim off any foam that forms.
  3. Reduce the heat to low and simmer for 10 minutes.
  4. Remove the beef from the pot and rinse it thoroughly with cold water.
  5. Return the beef to the pot and add scallions and ginger.
  6. Cover the pot and simmer for 20 minutes.
  7. Turn off the heat and let the beef rest in the pot for an additional 10 minutes.
  8. Remove the beef from the pot and let it cool for 15-20 minutes.
  9. Slice the beef against the grain into thin pieces.
  10. To make the dipping sauce, combine light soy sauce, vinegar, salt, sesame oil, and spicy sesame oil in a bowl.
  11. Serve the beef with the dipping sauce.

Video: https://www.youtube.com/watch?v=OoZuMLewflQ

beef_braised_potatoes.txt - 牛肉烧土豆

Objectives

Ingredients

Instructions

  1. Place the beef in a pot with cold water.
  2. Bring the water to a boil, then reduce heat to low and simmer for 20-30 minutes.
  3. Cut potatoes into large chunks.
  4. After the beef has simmered for 30 minutes, remove it from the pot and set aside.
  5. Place the spices, ginger, and scallions in a pressure cooker.
  6. Cut the beef into 1.5 cm thick cubes.
  7. Add the beef to the pressure cooker along with soy sauce, salt, MSG, and 15 grams of white sugar.
  8. Close the pressure cooker and cook for 15 minutes, then simmer for an additional 10 minutes.
  9. Rinse the potatoes and boil them for 1 minute.
  10. Drain the potatoes and place them in a bowl.
  11. Add a pinch of salt to the potatoes and mix well.
  12. Add 20 grams of cornstarch to the potatoes and mix well.
  13. Heat oil in a pan over medium heat.
  14. Add the potatoes to the pan and fry for 2 minutes, turning them occasionally to ensure even browning.
  15. Remove the potatoes from the pan and set aside.
  16. Heat the oil in the pan to 60% heat.
  17. Add the potatoes back to the pan and fry for 3 minutes, or until they are golden brown and crispy.
  18. Remove the potatoes from the pan and set aside.
  19. Add oil to the pan and heat to 60% heat.
  20. Add the beef to the pan and fry for 2 minutes, turning them occasionally to ensure even browning.
  21. Remove the beef from the pan and set aside.
  22. Add the scallions, ginger, and chili peppers to the pan and stir-fry until fragrant.
  23. Add the stock, braising sauce, and white sugar to the pan.
  24. Bring the sauce to a simmer and cook until it thickens.
  25. Add the beef and potatoes to the pan and stir to combine.
  26. Add a pinch of chicken powder or MSG to the pan and stir to combine.
  27. Add a splash of salad oil to the pan and stir to combine.
  28. Serve immediately.

Video: https://www.youtube.com/watch?v=f7QAitJ6xOA

beef_meatball_soup.txt - 牛肉丸子汤 (Beef Meatball Soup)

Objectives

Ingredients

Instructions

  1. 切姜丝 (Shred ginger) and 切姜末 (mince ginger). 姜末 (Minced ginger) will be used for the meatball mixture.
  2. 切葱丝 (Shred scallions) and 切葱末 (mince scallions). 葱丝 (Shredded scallions) will be used for the broth.
  3. 切胡萝卜丝 (Shred carrot).
  4. 泡粉丝 (Soak bean threads) in boiling water for 5 minutes.
  5. 打牛肉馅 (Grind beef). Use a meat grinder or a food processor to grind the beef until very fine.
  6. 将姜末 (Add minced ginger), 葱末 (minced scallions), 鸡蛋 (egg), 淀粉 (cornstarch), 味精 (MSG), 油 (oil), 花椒水 (peppercorn water), and 盐 (salt) to the ground beef. Mix well.
  7. 用手搓成丸子 (Roll the mixture into meatballs). The meatballs should be about 2.5 cm in diameter.
  8. 烧开一锅水 (Bring a pot of water to a boil).
  9. 下丸子 (Add meatballs) to the boiling water. Cook for 3 minutes.
  10. 洗胡萝卜丝 (Wash the shredded carrots).
  11. 下胡萝卜丝 (Add shredded carrots) to the pot with the meatballs.
  12. 加入粉丝 (Add bean threads) to the pot.
  13. 调味 (Season the broth). Add salt, MSG, pepper, and scallions to the broth.
  14. 加入香油 (Add sesame oil) to the broth.
  15. 加入香菜 (Add cilantro) to the broth.
  16. 尝味 (Taste the broth) and adjust seasonings as needed.
  17. 出锅 (Serve) the beef meatball soup.

Video: https://www.youtube.com/watch?v=JRutzoRMlXk

beef_stir_fried_onion.txt - 牛肉炒圆葱 (Beef Stir-Fried Onion)

Objectives

Ingredients

Instructions

  1. 切肉片 (Slice the beef): Cut the beef into thin slices (3mm thick) against the grain.
  2. 洗肉 (Rinse the beef): Rinse the beef slices in water to allow them to absorb moisture.
  3. 腌肉 (Marinate the beef):
  4. Add 2 grams of baking soda to the beef slices and massage for 2.5 minutes.
  5. Add 2 ounces of water to the beef slices and continue massaging.
  6. Marinate the beef in the baking soda mixture for 15 minutes.
  7. 洗肉 (Rinse the beef again): Rinse the beef slices thoroughly to remove the baking soda taste.
  8. 准备肉 (Prepare the beef):
  9. Squeeze out excess water from the beef slices.
  10. Add salt, MSG, pepper, and a pinch of Sichuan peppercorn powder to the beef.
  11. Mix well.
  12. Add one egg white and mix until well combined.
  13. Add 5 grams of cornstarch and 5 grams of water to the beef and mix thoroughly.
  14. 切配菜 (Prepare the vegetables):
  15. Cut the onion into walnut-sized pieces.
  16. Cut the green and red peppers into diamond shapes.
  17. 热锅加油 (Heat the oil): Heat oil in a wok over medium-high heat.
  18. 下肉片 (Add the beef slices):
  19. Gently slide the beef slices into the hot oil, one at a time.
  20. Make sure the slices are spread out evenly and do not clump together.
  21. Once the beef slices are cooked and float to the surface, remove them from the wok.
  22. 炒配菜 (Stir-fry the vegetables):
  23. Add the green and red peppers to the wok and stir-fry briefly.
  24. Remove the peppers from the wok.
  25. 爆香 (Sauté the aromatics): Add the garlic, ginger, and remaining Sichuan peppercorn powder to the wok and stir-fry until fragrant.
  26. 炒圆葱 (Stir-fry the onions): Add the onions to the wok and stir-fry until softened.
  27. 加入牛肉 (Add the beef): Add the cooked beef slices to the wok.
  28. 调味 (Season the dish):
  29. Add salt, cooking wine, soy sauce, MSG, and chicken powder to the wok.
  30. Stir-fry until well combined.
  31. 勾芡 (Thicken the sauce): Add the cornstarch slurry to the wok and stir until the sauce thickens slightly.
  32. 出锅 (Serve): Transfer the beef and onion dish to a serving plate.

Video: https://www.youtube.com/watch?v=b5L2diS-yhg

black_sesame_dumpling.txt - 黑芝麻汤圆

Objectives

Ingredients

Instructions

  1. Combine 4 taels of glutinous rice flour with boiling water, mixing until it forms a dough.
  2. Knead the dough until it becomes smooth and elastic.
  3. Cover the dough and let it rest for a while.
  4. Heat a pan over low heat and add 1 tael of black sesame seeds and 10g of white sesame seeds.
  5. Stir-fry the sesame seeds until they turn golden brown.
  6. Heat a pan over low heat and add 30g of peanuts.
  7. Stir-fry the peanuts until they are fragrant and slightly browned.
  8. Let the sesame seeds and peanuts cool completely.
  9. Grind the cooled sesame seeds and peanuts into a fine powder using a food processor.
  10. Add 15g of all-purpose flour, 1 tael of lard, sugar, honey (optional), raisins (optional), and a little water to the ground sesame and peanut mixture.
  11. Mix well until the filling is smooth and cohesive.
  12. Divide the filling into 20 equal portions.
  13. Roll each portion into a ball.
  14. Divide the dough into 20 equal portions.
  15. Roll each portion of dough into a ball slightly larger than the filling.
  16. Flatten each dough ball and place a filling ball in the center.
  17. Wrap the dough around the filling, ensuring it is completely sealed.
  18. Roll the dumpling in glutinous rice flour to prevent sticking.
  19. Bring a pot of water to a boil.
  20. Gently add the dumplings to the boiling water.
  21. Reduce heat and simmer for a few minutes, until the dumplings float to the surface.
  22. Add goji berries to the pot.
  23. Continue simmering until the dumplings are cooked through.
  24. Serve hot.

Video: https://www.youtube.com/watch?v=RS2yvO7MhqI

braised_beef.txt - 扒牛肉

Objectives

Ingredients

Instructions

  1. Rinse the beef with cold water.
  2. Place the beef in a pot and add enough cold water to cover it.
  3. Bring the water to a boil over high heat, then reduce heat to low and simmer for 1 hour and 40 minutes.
  4. Skim off any foam that forms on the surface of the broth.
  5. Add scallions, ginger, and a small amount of salt to the pot.
  6. Continue simmering until the beef is tender enough to be easily pierced with chopsticks.
  7. Remove the beef from the pot and let it cool completely.
  8. Slice the beef into 4 mm thick slices.
  9. Heat oil in a pan over medium heat.
  10. Add Sichuan peppercorns, star anise, and cinnamon to the pan and cook for a few seconds.
  11. Remove the spices from the pan.
  12. Add scallions and ginger to the pan and cook until fragrant.
  13. Add yellow wine, soy sauce, and the beef broth to the pan.
  14. Season with salt and sugar to taste.
  15. Bring the mixture to a boil, then reduce heat to low and simmer until the sauce thickens.
  16. Add a small amount of MSG to the sauce.
  17. Add the sliced beef to the sauce and stir to coat.
  18. Garnish with chives and serve.

Video: https://www.youtube.com/watch?v=tBPbcvoqvyM

breakfast_egg_pancake.txt - 早餐鸡蛋饼

Objectives

Ingredients

Instructions

  1. Add water to a bowl until it is about three-quarters full.
  2. Add flour to the bowl and mix until there are no lumps.
  3. Let the batter rest for 20-30 minutes.
  4. While the batter rests, chop scallions into half-centimeter pieces.
  5. Crack eggs into a bowl and add salt and chicken bouillon.
  6. Whisk the eggs until they are watery.
  7. Let the egg mixture rest for three minutes, then whisk again until the color deepens.
  8. Add the chopped scallions to the egg mixture.
  9. Add Sichuan pepper powder, five-spice powder, or thirteen spice powder to the egg mixture.
  10. Add a small amount of black pepper to the egg mixture to remove any fishy odor.
  11. Mix the egg mixture well.
  12. Heat a pan over medium heat and add a small amount of oil.
  13. Pour the batter into the pan and let it cook until the edges are golden brown.
  14. Flip the pancake and cook until the other side is golden brown.
  15. Cut the pancake into four pieces and enjoy!

Video: https://www.youtube.com/watch?v=cz7rwUPQHQs

cabbage_dumplings.txt - 白菜馅饺子

Objectives

Ingredients

Instructions

  1. Cut the cabbage stalks into thin strips, then dice them into small pieces.
  2. Cut the celery into 2-inch pieces, then slice them into thin pieces.
  3. Wash and chop the scallions.
  4. Boil the celery in water for 1 minute, then drain and cool.
  5. Add the cabbage to the boiling water and cook until it's just about to boil.
  6. Drain the cabbage and squeeze out excess water.
  7. Combine the pork, diced cabbage, celery, scallions, ginger, peppercorns, soy sauce, salt, MSG, water, oil, dark soy sauce, and sesame oil in a large bowl.
  8. Mix the ingredients thoroughly until well combined.
  9. Fill the dumpling wrappers with the filling and fold them into your desired shape.
  10. Boil the dumplings in water until they float to the surface.
  11. Serve the dumplings with your favorite dipping sauce.

Video: https://www.youtube.com/watch?v=y2RrPSyOv1A

cabbage_mutton_dumplings.txt - 白菜羊肉馅水饺

Objectives

Ingredients

Instructions

  1. Mix the dough:
  2. Combine 1 jin of flour, 5 liang of water, 1/2 teaspoon salt, and 1/3 egg in a bowl.
  3. Knead the mixture until it forms a smooth and elastic dough.
  4. Cover the dough and let it rest for 10 minutes.
  5. Prepare the filling:
  6. Chop the cabbage into small pieces, resembling bean grains.
  7. Blanch the cabbage in boiling water for a short time until it is slightly wilted.
  8. Drain the cabbage and squeeze out excess water.
  9. Cut the mutton into thin slices and mince it finely.
  10. Heat cooking oil in a pan and add ginger and scallion.
  11. Fry the ginger and scallion until fragrant.
  12. Add the minced mutton and cook until it is browned.
  13. Combine the cooked mutton with the blanched cabbage, soy sauce, salt, MSG, pepper, and sesame oil.
  14. Mix well and set aside.
  15. Make the dumplings:
  16. Divide the dough into small portions.
  17. Roll each portion into a thin circle.
  18. Place a spoonful of filling in the center of the dough circle.
  19. Fold the dough over the filling and pinch the edges to seal.
  20. Repeat the process until all the filling is used.
  21. Cook the dumplings:
  22. Bring a pot of water to a boil.
  23. Gently add the dumplings to the boiling water.
  24. Cook for 1-2 minutes until the dumplings are cooked through.
  25. Remove the dumplings from the water and serve immediately.

Video: https://www.youtube.com/watch?v=tct9de1TvSA

cabbage_noodles.txt - 白菜焖面

Objectives

Ingredients

Instructions

  1. Cut the cabbage into 1cm wide strips, about 10cm long.
  2. Cut the pork belly into thin slices.
  3. Mix the noodles with oil, making sure they are well coated.
  4. Steam the noodles for 5 minutes until they are cooked through.
  5. While the noodles are steaming, prepare the sauce.
  6. Heat a wok or large pan over medium heat.
  7. Add the oil to the pan and swirl to coat.
  8. Add the pork belly slices to the pan and stir-fry until they are cooked through.
  9. Add the ginger slices and 2 whole garlic cloves to the pan and stir-fry for a minute.
  10. Add the cabbage strips to the pan and stir-fry for a few minutes.
  11. Add the soy sauce, sugar, salt, pepper, and thirteen spice (or 5 spice) to the pan.
  12. Stir-fry the cabbage until it is wilted.
  13. Add the steamed noodles to the pan and toss to combine.
  14. Garnish with cilantro and chili flakes (optional).
  15. Serve immediately.

Video: https://www.youtube.com/watch?v=oWHBOMZcpWs

cabbage_tofu_soup.txt - 白菜熬豆腐

Objectives

Ingredients

Instructions

  1. Cut the tofu into 1 cm thick slices.
  2. Tear the cabbage leaves into large pieces.
  3. Gently flatten the cabbage leaves with the back of a knife to help them absorb flavor.
  4. Heat a pan over high heat.
  5. Add oil to the pan and heat until it smokes.
  6. Fry the tofu slices for about 2 minutes on each side until golden brown.
  7. Remove the tofu from the pan and set aside.
  8. Add the pork slices to the pan and cook until they turn white.
  9. Add pepper powder, scallions, ginger, and garlic to the pan and stir-fry until fragrant.
  10. Add the cabbage and stir-fry until wilted.
  11. Add salt, yellow wine, and soy sauce to the pan and continue stir-frying.
  12. Add the tofu back to the pan.
  13. Add water and bring to a boil.
  14. Add the bean thread noodles and cook until they are transparent.
  15. Add chicken powder and pepper to the soup.
  16. Simmer for 5 minutes to allow the flavors to meld.
  17. Ladle the soup into bowls and serve.

Video: https://www.youtube.com/watch?v=BhnJ7GkGnAk

caiman_recipe.txt - 菜蟒

Objectives

Ingredients

Instructions

  1. Combine 1 jin (500g) flour and 6 liang (300g) water in a bowl and mix until a shaggy dough forms.
  2. Knead the dough for about 2 minutes, then let it rest for 20 minutes.
  3. Knead the dough again for another 2 minutes.
  4. Chop the chives into small pieces, about 1/2 cm long.
  5. Cook the vermicelli noodles in boiling water for 20 minutes, until they are soft.
  6. Drain the noodles and chop them into 1 cm long pieces.
  7. Crack 3 eggs into a bowl and whisk until light and frothy.
  8. Heat oil in a pan over medium heat.
  9. Add ginger, scallion, peppercorns, and thirteen spices (optional) to the pan and stir-fry until fragrant.
  10. Add the Shaoxing wine, soy sauce, light soy sauce, dark soy sauce, and chicken bouillon to the pan and stir to combine.
  11. Add the dried shrimp and stir-fry for a few minutes.
  12. Add the chives, vermicelli noodles, and eggs to the pan and stir-fry until heated through.
  13. Season the filling with oyster sauce, salt, and white sugar (optional) and stir well.
  14. Divide the dough into 6 equal pieces and roll each piece into a large rectangular shape.
  15. Place the filling on the center of each dough rectangle and roll it up tightly, like a sausage.
  16. Pinch the ends of the dough to seal it.
  17. Place the finished caiman on a baking sheet and let it rest for 10 minutes.
  18. Steam the caiman for 10 minutes, or until cooked through.
  19. Serve the caiman with garlic sauce.

Video: https://www.youtube.com/watch?v=AfWZR1183A4

chicken_xi_cold_dish.txt - 鸡西凉拌菜

Objectives

Ingredients

Instructions

  1. Steam the tofu puffs for 3-4 minutes until soft.
  2. Heat a pan over low heat and stir-fry the chili peppers until fragrant and slightly burnt.
  3. Let the chili peppers cool and then grind them into a fine powder.
  4. Prepare the spice mix by briefly rinsing the Sichuan peppercorns, star anise, cinnamon, bay leaf, and fennel seeds in water to remove dust and absorb moisture.
  5. Cut the carrots into diamond shapes.
  6. Optional: Blanch the carrots if you prefer a softer texture.
  7. Cut the lettuce into bite-sized pieces.
  8. Drain any excess water from the scallions and ginger.
  9. Heat the cooking oil in a pan and fry the scallions and ginger until fragrant.
  10. Add the coriander to the pan and fry until fragrant.
  11. Pour the hot oil over the chili pepper powder to infuse it with flavor.
  12. Prepare the sauce by mixing together the chili oil, sugar, vinegar, soy sauce, MSG, and salt.
  13. Add the tofu puffs, carrots, and lettuce to a bowl.
  14. Pour the sauce over the ingredients and mix well.
  15. Serve immediately.

Video: https://www.youtube.com/watch?v=WfmDc3ojoZM

chili_braised_pork.txt - Chili Braised Pork

Objectives

Ingredients

Instructions

  1. Wash the Sichuan peppercorns, star anise, and cinnamon and set aside.
  2. Cut the pork into 2 cm (0.8 inch) cubes.
  3. Cut the Chinese yam into small pieces.
  4. Remove the stem from the chili peppers.
  5. Heat oil in a wok over medium heat.
  6. Add the pork cubes to the wok and stir-fry for 2 minutes until browned.
  7. Remove the pork from the wok and set aside.
  8. Add the rock sugar to the wok and stir-fry until it melts and turns golden brown.
  9. Add the ginger, garlic, cinnamon, star anise, and Sichuan peppercorns to the wok and stir-fry for 1 minute.
  10. Pour in the soy sauce and Shaoxing wine and stir-fry for 30 seconds.
  11. Add the water, salt, MSG, and chili pepper to the wok and bring to a boil.
  12. Return the pork to the wok and add the quail egg.
  13. Reduce the heat to low and simmer for 1.5 hours, or until the pork is tender.
  14. Remove the pork and quail egg from the wok and set aside.
  15. Skim off any excess fat from the sauce.
  16. Add the scallion and red pepper to the wok and stir-fry for 30 seconds.
  17. Pour in the sauce and bring to a boil.
  18. Add the pork and quail egg back to the wok and stir to coat in the sauce.
  19. Serve immediately.

Video: https://www.youtube.com/watch?v=bIQ-dVXUf80

chinese_dumpling.txt - Chinese Dumplings

Objectives

Ingredients

Instructions

  1. Prepare the filling:
    • Finely chop the green onion and ginger.
    • In a bowl, combine the pork filling, green onion, ginger, soy sauce, cooking wine, black pepper, and sesame oil.
    • Mix well until all ingredients are evenly distributed.
  2. Prepare the wrappers:
    • Place the dumpling wrappers on a clean surface.
    • Lightly dust the wrappers with flour to prevent sticking.
  3. Assemble the dumplings:
    • Place a spoonful of filling in the center of each wrapper.
    • Moisten the edges of the wrapper with water.
    • Fold the wrapper in half and pinch the edges to seal.
    • Pleat the edges of the wrapper to create a decorative design.
  4. Cook the dumplings:
    • Bring a pot of water to a boil.
    • Add the dumplings to the boiling water.
    • Cook for 5-7 minutes, or until the dumplings float to the surface.
  5. Serve:
    • Remove the dumplings from the water and serve immediately.
    • Enjoy with your favorite dipping sauce.

Video: https://www.youtube.com/watch?v=95R8ZWZfZm8

clear_stewed_beef.txt - 清炖牛肉

Objectives

Ingredients

Instructions

  1. Rinse the beef thoroughly under cold water.
  2. Soak the beef in water for 2 hours to remove any excess blood.
  3. Place the beef in a pot and add enough water to cover it.
  4. Bring the water to a boil over high heat.
  5. Skim off any foam that rises to the surface.
  6. Reduce heat to low and simmer for 10 minutes.
  7. While the beef is simmering, prepare the ingredients:
  8. Cut green onions into 5cm long thin strips.
  9. Cut ginger into thin slices.
  10. Cut coriander into segments.
  11. After 10 minutes, remove the beef from the pot and rinse it again.
  12. Cut the beef into small pieces, about the size of walnuts.
  13. Return the beef to the pot.
  14. Add the sliced ginger and green onion to the pot.
  15. Bring the pot to a boil again, then reduce heat to low and simmer for 2 hours.
  16. After 2 hours, add salt to taste.
  17. Continue simmering for another 10 minutes.
  18. Skim off any excess fat from the surface of the broth.
  19. Remove the ginger and green onion from the pot.
  20. Add MSG and pepper to taste.
  21. Simmer for 5 minutes to allow the flavors to blend.
  22. Garnish with coriander and serve hot.

Video: https://www.youtube.com/watch?v=A7EStli22gY

clear_stewed_carp.txt - 清炖鲫鱼

Objectives

Ingredients

Instructions

  1. Prepare the ingredients:
  2. Chop the coriander, scallion white into thin slices, and ginger into fine shreds.
  3. Cut the carp into pieces, making sure to cut across the grain to ensure easy eating.
  4. Heat a wok or pot over medium heat.
  5. Add a small amount of oil and swirl to coat the pan.
  6. Add the scallion and ginger to the pan and stir-fry until fragrant.
  7. Add the carp pieces to the pan and sear on all sides.
  8. Pour in the yellow wine and cook until the fish is slightly browned.
  9. Add cold water to the pan, ensuring the water covers the fish completely.
  10. Bring the water to a boil and skim off any foam that forms.
  11. Reduce heat to low and simmer for 10 minutes.
  12. Add salt, MSG, and pepper to taste.
  13. Remove the fish and scallion from the pot and serve with the broth.

Video: https://www.youtube.com/watch?v=wJZdfzRifhc

clear_stewed_fish.txt - 清炖鱼

Objectives

Ingredients

Instructions

  1. Cut the fish tail with a knife.
  2. Make a "棋盘花刀" (Checkerboard knife cut) on the fish, cutting 4/5 of the way through the fish.
  3. Make a "兰草花刀" (Orchid grass knife cut) on the fish, cutting 1/2 of the way through the fish.
  4. Rub salt into the fish, including the knife cuts and the belly of the fish.
  5. Marinate the fish for 30 minutes.
  6. Cut the ginger and break the scallion in half.
  7. Rinse the fish with cold water and place it in a pot with cold water.
  8. Bring the water to a boil over high heat, then reduce heat to low and simmer for 25 minutes.
  9. Remove the fish from the pot and discard the ginger and scallion.
  10. Add MSG, pepper, coriander, scallion, ginger, and aged vinegar to the broth.
  11. Serve the fish with the broth and enjoy!

Video: https://www.youtube.com/watch?v=er7xafasjxw

cold_noodle.txt - Cold Noodles

Objectives

Ingredients

Instructions

  1. Cut the napa cabbage into thin strips and salt it. Let it sit for 10 minutes, then press down on it and cover it. Set aside.
  2. Rinse the cold noodles under cold water and rub them to separate them. Soak the noodles in cold water for 8-10 minutes.
  3. While the noodles are soaking, prepare the sauce. Combine the Korean chili paste, red pepper flakes, sugar, salt, white vinegar, and sesame oil in a bowl. Mix well.
  4. Drain the noodles and rinse them with cold water.
  5. Drain the cabbage and rinse it with cold water.
  6. Add the cabbage, scallions, ginger, and apples to a bowl.
  7. Pour the sauce over the vegetables and noodles. Mix well.
  8. Add the boiled egg, ham, tomatoes, cucumbers, cilantro, and sesame seeds to the bowl.
  9. Add spicy oil (optional) to the bowl.
  10. Serve the cold noodles immediately.

Video: https://www.youtube.com/watch?v=ZrESt76xlEk

cong_hua_dun_doufu.txt - 葱花炖豆腐 (Cōng Huā Dùn Dòufu)

Objectives

Ingredients

Instructions

  1. Slice scallions into thin pieces.
  2. Cut ginger into small pieces.
  3. Slice garlic into thin slices.
  4. Heat oil in a pan and sauté scallions, ginger, and garlic until fragrant.
  5. Add cooking wine and soy sauce to the pan.
  6. Cut silken tofu into 3x3 cm squares.
  7. Season the tofu with a generous amount of salt.
  8. Add the tofu to the pan and add enough water to cover.
  9. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  10. Add lantern peppers to the stew and continue simmering until the peppers are softened.
  11. Cut coriander into 1-inch segments.
  12. Taste the stew and adjust seasoning as needed.
  13. Add chicken powder or MSG (optional).
  14. Stir in scallions and garlic.
  15. Serve the stew hot, garnished with coriander.

Video: https://www.youtube.com/watch?v=KeFvlU6M9Ug

cong_shao_doufu.txt - 葱烧豆腐

Objectives

Ingredients

Instructions

  1. Break the tofu into small pieces, about the size of walnuts.
  2. Cut the scallions into thick slices, no longer than 5-6 centimeters.
  3. Heat oil in a pan over medium heat until it starts to smoke slightly.
  4. Beat the eggs until they are slightly frothy.
  5. Pour the beaten eggs into the pan and spread them out evenly.
  6. Cook the eggs over low heat until they are golden brown on both sides.
  7. While the eggs are cooking, prepare the sauce:
    • Combine light soy sauce, MSG, salt, sugar, oyster sauce, water starch, and dark soy sauce in a bowl.
  8. Once the eggs are cooked, remove them from the pan and set aside.
  9. Add the scallions to the pan and stir-fry until fragrant.
  10. Pour the sauce into the pan and bring to a simmer.
  11. Add the tofu to the pan and gently stir to coat in the sauce.
  12. Simmer the tofu in the sauce until it is heated through and the sauce has thickened.
  13. Return the eggs to the pan and stir to combine with the tofu and sauce.
  14. If desired, add sesame oil or material oil.
  15. Serve immediately.

Video: https://www.youtube.com/watch?v=KQmGC7PMzIo

cong_you_ji.txt - 葱油鸡 (Cōng Yóu Jī)

Objectives

Ingredients

Instructions

  1. Remove the chicken backbone and discard the lungs, heart, and tips of the chicken feet.
  2. Dice the onion into small pieces (about 1-2 tablespoons).
  3. Slice the ginger into thin pieces (about 20 grams).
  4. Chop the coriander into segments (about 20-25 grams).
  5. Heat the chicken fat in a pot until it melts and becomes fragrant.
  6. Add the onion, ginger, and coriander to the pot and stir-fry until the onion turns yellow.
  7. Add 25 grams of soy sauce and 25 grams of light soy sauce to the pot.
  8. Turn off the heat and set aside the sauce.
  9. Place two chopsticks on a plate and position the chicken on top of them.
  10. Steam the chicken for 20 minutes, ensuring the steam reaches both the top and bottom of the chicken.
  11. After steaming, remove the chicken from the plate and cut it into pieces.
  12. Pour the prepared sauce over the chicken.
  13. Garnish with green scallions and sesame seeds for flavor and visual appeal.
  14. Serve the Cōng Yóu Jī and enjoy the tender chicken and flavorful sauce.
  15. To enhance the taste, dip the chicken in the sauce before eating.
  16. Pair the dish with a side of green vegetables to balance the flavors and create a satisfying meal.

Video: https://www.youtube.com/watch?v=UoB6G5TscRw

cucumber_stir_fry_meat.txt - 黄瓜钱炒肉

Objectives

Ingredients

Instructions

  1. Slice the cucumbers into thin pieces, approximately 3mm thick.
  2. Salt the cucumbers and let them sit for 20-30 minutes, covered.
  3. Gently squeeze the cucumbers to remove excess water.
  4. Rinse the cucumbers with clean water to remove excess salt.
  5. Squeeze the cucumbers again to remove excess water.
  6. Heat oil in a wok or pan over medium heat.
  7. Add the meat and stir-fry until it turns white and develops a crispy texture.
  8. Add the cucumbers and stir-fry until they are tender-crisp.
  9. Add rice wine, soy sauce, and a pinch of salt.
  10. Stir-fry for a few more minutes.
  11. Add a small amount of MSG and cornstarch slurry for a glossy finish.
  12. Serve immediately.

Video: https://www.youtube.com/watch?v=fTh_0-mH2Og

dajiang_chaobaocai.txt - 大酱炒包菜 (Dàjiàng chǎo bāocài) - Stir-fried Cabbage with Soy Bean Paste

Objectives

Ingredients

Instructions

  1. Cut the scallions into 4 pieces and slice into small, thin pieces.
  2. Cut the ginger into small, diamond-shaped pieces.
  3. Cut the garlic into small, diamond-shaped pieces.
  4. Tear the wood ear mushrooms into smaller pieces.
  5. Cut the cabbage into diamond-shaped pieces.
  6. Rinse the cabbage and drain it in a bowl.
  7. Heat a wok or pan over medium heat.
  8. Add a small amount of oil to the wok.
  9. Add the soy bean paste and oyster sauce to the wok.
  10. Add the scallions, ginger, and garlic to the wok.
  11. Add the Sichuan peppercorn powder to the wok.
  12. Add the cabbage to the wok and stir-fry until wilted.
  13. Add the wood ear mushrooms to the wok and stir-fry until softened.
  14. Add the lard to the wok.
  15. Stir-fry the ingredients until the cabbage is tender and the sauce has thickened.
  16. Add a dash of vinegar to the wok.
  17. Add a small amount of flavoring oil (optional) to the wok.
  18. Serve immediately.

Video: https://www.youtube.com/watch?v=MNXpepi8wqI

dipped_tripe.txt - Dipped Tripe

Objectives

Ingredients

Instructions

  1. Prepare the dipping sauce:
  2. Crush garlic into a paste.
  3. Add salt and mix well.
  4. Add 1 tablespoon of 老陈醋 and 2 tablespoons of 生抽.
  5. Prepare the tripe:
  6. Choose tripe that is soft and tender, with no alkaline taste.
  7. Slice the tripe thinly.
  8. Prepare the other ingredients:
  9. Cut dry tofu into pieces.
  10. Slice lotus root thinly.
  11. Cook the tripe:
  12. Bring a pot of water to a boil.
  13. Add the tripe and cook for 1 minute.
  14. Cook the dry tofu:
  15. Add the dry tofu to the boiling water and cook for 4-5 minutes.
  16. Cook the lotus root:
  17. Add the lotus root to the boiling water and cook until it is crisp.
  18. Prepare the sesame paste sauce:
  19. Mix equal parts sesame paste and peanut butter.
  20. Add a spoonful of the dipping sauce to the sesame paste mixture.
  21. Arrange the ingredients:
  22. Place the cooked tripe, dry tofu, and lotus root on a plate.
  23. Serve with the dipping sauce and sesame paste sauce.
  24. Enjoy!

Video: https://www.youtube.com/watch?v=r2tySOr77iw

dishanxian_menmian.txt - 地三鲜焖面

Objectives

Ingredients

Instructions

  1. Wash the peppercorns and star anise, then fry them in oil until fragrant and brown.
  2. Slice the pork belly into large pieces.
  3. Cut the green onion into thin slices, making them slightly curved.
  4. Cut the ginger into small pieces, like grains of rice.
  5. Cut the eggplant into large chunks, avoiding making them too small.
  6. Cut the potato into large chunks as well.
  7. Cut the green beans into small pieces.
  8. Remove the fried peppercorns and star anise from the oil.
  9. Add the pork belly to the hot oil and stir-fry until the fat renders out.
  10. Add the green onion and ginger to the pan and stir-fry until fragrant.
  11. Add the soybean paste and stir-fry until fragrant.
  12. Add the eggplant, potato, and green beans to the pan and stir-fry for 3 minutes.
  13. Add the light soy sauce and salt to the pan.
  14. Pour in boiling water, ensuring the water level is even with the vegetables.
  15. Cover the pan and let it simmer for 3 minutes.
  16. Add the noodles to the pan and stir-fry for 3 minutes.
  17. Cover the pan and let it simmer for 3 minutes.
  18. After 3 minutes, remove the lid and stir the noodles.
  19. Add the minced garlic to the pan.
  20. Cover the pan and let it simmer for 3 minutes.
  21. Turn off the heat and let the dish sit for another 3-4 minutes.
  22. Serve immediately.

Video: https://www.youtube.com/watch?v=ofDWC1CchF8

dou_gua_jin_zhong.txt - 倒挂金钟

Objectives

Ingredients

Instructions

  1. Cut the coriander into 1 cm long pieces, not too small.
  2. Cut the red bell pepper into 4 mm small cubes.
  3. Chop the garlic into small pieces.
  4. Cut the eggplant into 8 strips, leaving the skin on for a richer flavor.
  5. Fry the eggplant in hot oil until it turns a light yellow color.
  6. Remove the eggplant and drain the oil.
  7. Heat the oil again and fry the eggplant a second time to remove excess oil.
  8. Sauté the ginger and scallions in the pan.
  9. Add the soybean paste, yellow wine, light soy sauce, dark soy sauce, and sugar to the pan.
  10. Add the pork and stir-fry until fragrant.
  11. Add peppercorn powder to the pan.
  12. Pour the sauce over the eggplant and toss to coat.
  13. Garnish with chopped coriander and garlic.
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=xN38C8dUoLU

dou_jiao_dun_qie_zi.txt - 豆角炖茄子

Objectives

Ingredients

Instructions

  1. Prepare the ingredients:
    • Wash and trim the green beans, removing any tough stems or ends.
    • Peel the eggplant and tear it into 4 wedges. If the eggplant is thick, tear it into 8 wedges.
    • Chop the scallions into large pieces.
    • Slice the ginger into thin pieces.
    • Smash the garlic cloves and chop them into fine pieces.
    • Cut the pork belly into large pieces, about the size of a fingernail.
  2. Heat the oil in a wok or frying pan over medium heat.
  3. Add the pork belly to the pan and stir-fry until browned.
  4. Add the green beans to the pan and stir-fry for about 1 minute, until they start to soften.
  5. Add the scallions, ginger, and garlic to the pan and stir-fry for another minute.
  6. Add the eggplant to the pan and stir-fry for 2-3 minutes, until it starts to soften and turn a light brown color.
  7. Add the soy sauce to the pan and stir-fry for another minute.
  8. Add 1-2 cups of water to the pan, bring to a boil, then reduce heat to low.
  9. Simmer for about 12 minutes, or until the green beans and eggplant are tender.
  10. Add a pinch of MSG to the pan.
  11. Stir in the chopped garlic and remove from heat.
  12. Serve hot.

Video: https://www.youtube.com/watch?v=I77VUSgcI9U

dou_jiao_shao_qie_zi.txt - 豆角烧茄子

Objectives

Ingredients

Instructions

  1. Chop the scallion, ginger, and garlic into fine pieces.
  2. Cut the pork belly into thin slices.
  3. Prepare the green beans by trimming the ends and cutting them into 10cm long pieces.
  4. Cut the eggplant into 6-8 pieces, depending on its size.
  5. Heat oil in a pan over medium heat.
  6. Add the green beans to the pan and fry until they are slightly browned.
  7. Add the eggplant to the pan and fry until it is golden brown.
  8. Add the pork belly to the pan and fry until it is white.
  9. Add the scallion, ginger, and garlic to the pan and stir-fry until fragrant.
  10. Add the cooking wine, soy sauce, dark soy sauce, salt, sugar, and water to the pan.
  11. Bring the mixture to a boil, then reduce the heat to low and simmer for 4 minutes.
  12. Add the green beans and eggplant to the pan and simmer for another 4 minutes.
  13. Thicken the sauce with cornstarch.
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=KaoYHovlVVw

doumian_juanzi.txt - 豆面卷子 (Dòumiàn juǎnzi)

Objectives

Ingredients

Instructions

  1. Combine 250g of glutinous rice flour and 100g of cornstarch in a bowl.
  2. Gradually add water while stirring until a smooth batter forms. The batter should be thick enough to hold its shape but not too stiff.
  3. Steam the batter in a steamer for 15 minutes.
  4. While the batter is steaming, prepare the bean paste filling.
  5. Heat a pan over medium heat and add the bean paste.
  6. Stir the bean paste constantly until it becomes slightly darker in color and has a slightly grainy texture.
  7. Remove any large pieces of beans from the bean paste.
  8. Once the batter is steamed, let it cool completely.
  9. Lightly oil your hands and knead the cooled batter until it becomes smooth and elastic.
  10. Roll out the dough into a long rectangular shape, about half a centimeter or one centimeter thick.
  11. Spread a thin layer of bean paste evenly over the dough.
  12. Carefully roll up the dough, starting from one of the shorter ends, to form a long cylinder.
  13. Cut the roll into smaller pieces.
  14. Sprinkle the cut rolls with sugar and black sesame seeds.
  15. Enjoy your delicious bean paste rolls!

Video: https://www.youtube.com/watch?v=5zjRVA9MC4s

dry_braised_fish.txt - 干烧鱼

Objectives

Ingredients

Instructions

  1. Clean the fish by removing the gills and scales.
  2. Cut off the fins and tail.
  3. Use a knife to open the fish along the spine.
  4. Remove the backbone and any remaining bones.
  5. Rub the fish with salt, ginger, and scallions.
  6. Marinate the fish for 15 minutes.
  7. Heat oil in a wok over medium heat.
  8. Fry the fish for 2 minutes, making sure it doesn't stick to the wok.
  9. Remove the fish from the wok and set aside.
  10. Add a small amount of oil to the wok.
  11. Fry the Sichuan peppercorns until fragrant.
  12. Add the ginger, scallions, Pixian Doubanjiang, and chili peppers to the wok and stir-fry until fragrant.
  13. Add the pickled mustard tuber, garlic, and carrots to the wok and stir-fry for a few minutes.
  14. Add the fish back to the wok.
  15. Add yellow wine, light soy sauce, sugar, and a small amount of water to the wok.
  16. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  17. Add the green beans and stir-fry for a few minutes.
  18. Add vinegar to the wok and stir-fry until the sauce thickens.
  19. Remove the fish from the wok and place on a plate.
  20. Pour the sauce over the fish and serve.

Video: https://www.youtube.com/watch?v=_cPdes2bLcU

dry_fried_beef_meatballs.txt - 干炸牛肉丸子

Objectives

Ingredients

Instructions

  1. Cut the scallions into irregular strips.
  2. Slice the ginger into very thin strips.
  3. Combine the beef, scallion, ginger, salt, MSG, and pepper powder in a bowl.
  4. Add 6 tablespoons of water and mix thoroughly.
  5. Strain the mixture to separate the water and the solids.
  6. Add 2 tablespoons of water and 2 tablespoons of the scallion-ginger water to the bowl.
  7. Add 1-1.5 tablespoons of water (25g-37.5g) and 1-1.5 tablespoons of starch (50g-75g) to the bowl.
  8. Mix well until the mixture is the desired consistency.
  9. Divide the mixture into 4-5 portions and store in the refrigerator.
  10. Heat oil in a frying pan over medium heat.
  11. Dip a chopstick in water and use it to gently form meatballs in the pan.
  12. Fry the meatballs until golden brown and crispy.
  13. Remove the meatballs from the pan and set aside.
  14. Heat the oil again and add the meatballs back to the pan.
  15. Fry for 20 seconds until the meatballs are heated through.
  16. Remove the meatballs from the pan and drain on paper towels.
  17. Serve immediately with a sprinkle of salt and pepper.

Video: https://www.youtube.com/watch?v=rUTLup0BgWo

dry_fried_lotus_root.txt - 干炸藕盒

Objectives

Ingredients

Instructions

  1. Peel the lotus root and cut it into thin slices.
  2. Mix the pork filling with 1 egg, soy sauce, salt, pepper, five spice powder, thirteen spice powder, flour, and a small amount of water.
  3. Form the pork filling into small balls.
  4. Place a pork filling ball between two slices of lotus root.
  5. Gently press down on the lotus root to create a compact shape.
  6. Dust the lotus root with a small amount of flour.
  7. Mix the cornstarch, flour, 1 egg, salt, oil, baking soda, cumin powder, chili powder, and sesame seeds to create the first batter.
  8. Dip the lotus root in the first batter.
  9. Heat oil in a pan over medium heat.
  10. Fry the lotus root in batches until golden brown and crispy.
  11. Remove the lotus root from the pan and drain on paper towels.
  12. Mix the cornstarch, flour, 1 egg, salt, oil, baking soda, cumin powder, chili powder, and sesame seeds to create the second batter.
  13. Dip the lotus root in the second batter.
  14. Fry the lotus root in batches until golden brown and crispy.
  15. Remove the lotus root from the pan and drain on paper towels.
  16. Serve hot.

Video: https://www.youtube.com/watch?v=C3POTGwpecQ

dry_fried_pork_loin.txt - 干炸里脊

Objectives

Ingredients

Instructions

  1. Prepare the ginger and scallion mixture:
  2. Slice the ginger into thin pieces, then cut into slanted strips.
  3. Cut the spring onion into irregular strips.
  4. Combine the ginger, spring onion, salt, and cooking wine in a bowl and mix thoroughly.
  5. Add a small amount of water and mix well.
  6. Prepare the pork:
  7. Cut the pork loin into 1.5 cm thick slices.
  8. Make deep cuts into the pork slices, about 1/3 of the thickness, leaving a small uncut section in the middle.
  9. Cut the pork slices into 4 cm long pieces.
  10. Strain the ginger and scallion mixture to remove solids.
  11. Marinate the pork:
  12. Combine the pork with the strained ginger and scallion mixture, soy sauce, light soy sauce, peppercorn powder, and optional black pepper in a bowl.
  13. Mix thoroughly and marinate for 15 minutes.
  14. Prepare the batter:
  15. Combine cornstarch, oil, and water in a bowl and mix well.
  16. Fry the pork:
  17. Heat oil in a wok or frying pan over medium heat until it reaches 40% heat (not quite 50% heat).
  18. Add the pork pieces to the hot oil, a few at a time, and fry until golden brown and crispy.
  19. Remove the fried pork pieces from the oil and drain on paper towels.
  20. Serve:
  21. Sprinkle the fried pork with peppercorn powder and serve immediately.

Video: https://www.youtube.com/watch?v=9s46AzAEqao

dry_fried_pork.txt - 干炸小酥肉

Objectives

Ingredients

Instructions

  1. Wash the Sichuan peppercorns and remove any dust.
  2. Heat a pan over medium heat and dry-fry the Sichuan peppercorns until they turn a coffee color.
  3. Let the Sichuan peppercorns cool completely and then grind them into a powder.
  4. Combine the ground Sichuan peppercorns with salt and set aside.
  5. Slice the green onion into thin strips and set aside.
  6. Grate the ginger and set aside.
  7. Cut the pork into 1 cm thick slices.
  8. Marinate the pork with soy sauce, salt, ginger, green onion, and black pepper.
  9. Mix the sweet potato starch, egg yolk, oil, and Sichuan pepper powder in a bowl to create a batter.
  10. Add water to the batter, stirring until it forms a smooth and slightly thick consistency.
  11. Dip the marinated pork slices into the batter, ensuring they are fully coated.
  12. Heat oil in a deep fryer to 60% heat.
  13. Fry the battered pork in batches until golden brown and crispy.
  14. Remove the pork from the fryer and drain on a paper towel.
  15. Reheat the oil to high heat and fry the pork a second time for 1 minute.
  16. Remove the pork from the fryer and drain on a paper towel.
  17. Serve the dry-fried pork with the Sichuan peppercorn salt for dipping.

Video: https://www.youtube.com/watch?v=dQIXvCyPkoo

dry_fried_river_shrimp.txt - 干炸小河虾

Objectives

Ingredients

Instructions

  1. Cut the scallions and ginger into thin strips.
  2. Place the scallions and ginger in a bowl, add salt, and rub for 2 minutes until the mixture becomes smooth.
  3. Add 15g of yellow wine to the bowl.
  4. Remove the scallions and ginger from the bowl, leaving the infused liquid.
  5. Wash the river shrimp and pat dry.
  6. Marinate the shrimp in the scallion and ginger liquid, adding a small amount of salt.
  7. Add pepper to the marinade.
  8. Marinate the shrimp for 5 minutes.
  9. Combine cornstarch and cornmeal in a separate bowl.
  10. Coat the marinated shrimp in the cornstarch and cornmeal mixture, ensuring each shrimp is evenly coated.
  11. Heat oil in a pan until it reaches a temperature where small bubbles appear densely on the surface.
  12. Carefully add the shrimp to the hot oil using chopsticks, avoiding stirring with a spoon to prevent breaking the shrimp.
  13. Reduce heat and fry the shrimp until golden brown, about 1 minute.
  14. Remove the shrimp from the oil and let them drain.
  15. Serve the crispy, flavorful dry-fried river shrimp immediately.

Video: https://www.youtube.com/watch?v=yqRKCwMwgEI

dry_fried_shrimp.txt - 干炸虾仁

Objectives

Ingredients

Instructions

  1. Rinse the shrimp and soak them in water for a while.
  2. Prepare the ginger and scallions: finely slice the ginger and cut the scallions into thin strips.
  3. Combine the ginger, scallions, salt, and a small amount of water in a bowl.
  4. Rinse the peppercorns and dry them in a pan over low heat until they turn a dark brown color and release their aroma.
  5. Add a small amount of salt to the peppercorns and continue cooking until the salt changes color.
  6. Grind the peppercorns and salt together to make a pepper salt mixture.
  7. Remove the shrimp from the water and squeeze out excess moisture.
  8. Pat the shrimp dry with paper towels.
  9. Combine the ginger-scallion mixture, pepper, salt, and MSG in a bowl. Marinate the shrimp for 5 minutes.
  10. Prepare the batter: mix potato starch, flour, oil, and water together until smooth.
  11. Dip the shrimp into the batter, ensuring the batter covers the entire shrimp.
  12. Heat oil in a pan until it reaches the appropriate temperature (when a drop of batter sizzles and bubbles).
  13. Gently dip the shrimp into the hot oil, ensuring the batter is evenly coated.
  14. Fry the shrimp until they turn golden brown and crispy.
  15. Remove the shrimp from the oil and drain on a wire rack.
  16. Serve the dry-fried shrimp with the homemade pepper salt.

Video: https://www.youtube.com/watch?v=1-5a3VkbgQg

dry_tofu_with_sauce.txt - 酱汁干豆腐

Objectives

Ingredients

Instructions

  1. Chop the scallions, coriander, green onion, and ginger.
  2. Cut the pork belly into small pieces or mince it.
  3. Cut the dry tofu into 8cm long strips.
  4. Heat a pot with oil and stir-fry the pork belly until fragrant.
  5. Add the scallions, green onion, and ginger to the pot and stir-fry until fragrant.
  6. Add soy sauce and continue stir-frying.
  7. Add meat broth and bring to a boil.
  8. Add the dry tofu and simmer for 3 minutes.
  9. Drain the tofu and rinse with cold water to remove any alkaline taste.
  10. Add the tofu back to the pot and simmer for another 3-5 minutes.
  11. Add pepper powder, salt, and MSG to taste.
  12. Thicken the sauce with a small amount of cornstarch.
  13. Garnish with scallions and coriander.
  14. Serve hot.

Video: https://www.youtube.com/watch?v=CBTaz2O_UWM

egg_flower_radish_soup.txt - 蛋花萝卜汤

Objectives

Ingredients

Instructions

  1. Chop coriander into 1 cm long pieces.
  2. Chop scallion thinly, making "eyebrow" cuts.
  3. Mince ginger into fine pieces.
  4. Shred radish into thin strips, about 3 mm thick, using a slicing technique that prevents the strips from falling onto your hand.
  5. Rinse a bowl and add a small amount of oil, swirling it around to coat the sides.
  6. Add lard to the bowl and melt it.
  7. Whisk an egg in a separate bowl.
  8. Heat a pan over high heat.
  9. Pour the melted lard and egg mixture into the pan and stir to create egg flower.
  10. Add dried shrimp, scallion, and ginger to the pan.
  11. Pour boiling water into the pan, ensuring the soup will turn milky white.
  12. Bring the soup to a boil and simmer for 3 minutes.
  13. Add salt, chicken powder, and black pepper diluted with cold water to the soup.
  14. Taste the soup and adjust seasonings as needed.
  15. Add shredded radish to the soup and bring to a boil.
  16. Simmer for 5 minutes until the radish is tender.
  17. Enjoy the soup with a side of oil cake or scallion pancake.

Video: https://www.youtube.com/watch?v=w4V-R5Lrjfc

egg_fried_noodles.txt - 鸡蛋炸酱面 (Jìdàn Zhàjiàngmiàn)

Objectives

Ingredients

Instructions

  1. Chop the cilantro into small pieces about 1 centimeter long (香菜切成小碎末).
  2. Wash and slice the cucumber into thin strips (黄瓜洗一下，然后擦成丝).
  3. Wash the radish and soak it in water for 3-4 minutes to make it crisp (把这个萝卜丝用水洗一下，洗一下你就放个三四分钟，它也吸收水分，萝卜出来非常脆，不然它发艮).
  4. Chop the spinach into small pieces about 6 centimeters long (菠菜切成小碎段).
  5. Beat three eggs quickly until they are frothy (把鸡蛋打散，三个鸡蛋，速度要快，快点搅，大麦穗状，这样就可以了).
  6. Heat a pan over medium-high heat and add oil (然后煎的火候让它大一点，只有大一点，它颜色就变成虎皮色了，然后吃着蛋香味浓郁，还没有腥味).
  7. Fry the eggs until they are golden brown and the oil starts to bubble (看看上沫了，这就可以看一下这颜色，看得清不，能看清，这就好).
  8. Add oil to a clean pan and sauté green onions and ginger (然后锅里再加入油，放入葱姜).
  9. Add soy sauce and cook until fragrant (加入酱，酱是多少，一两半，把酱炒香).
  10. Add cooking wine and a small amount of bone broth if available (加上汤，汤要是骨头汤就更好了，加上生抽，加上一两).
  11. Add a pinch of cornstarch and stir (加上一点淀粉，这就可以了).
  12. Bring a pot of water to a boil and add noodles (现在看看开锅了，把菠菜下锅烫一下，开上锅就行，这开上锅，别开大劲，开大劲，也就是说，超出一分钟了开锅，然后菠菜就变成深绿色，还不脆，朋友们把这个火调略微大一点，现在这是一斤面条，大致可以出三碗，让它开上锅，开锅把沫子往出打一下，现在还没熟，这样翻煮上两分钟，然后再往里打水，让它慢慢开上锅了，开圆锅就可以，往出挑了).
  13. Cook the noodles for 4-5 minutes until they are soft and floating (朋友们看马上要出锅了，全程煮了4分钟，不到5分钟，飘起来了).
  14. Optional: Rinse the noodles in cold water (喜欢过水的可以过一下水，不喜欢过水的可以不过水，有朋友说过了水就没有面味了，还有的说只有过下水入口才筋道，有嚼劲好吃，咱们的就是过水了).
  15. Combine the cooked noodles, fried eggs, and vegetables in a bowl (朋友们要是放黄瓜，放黄瓜少不了的是香菜，你要是说吃萝卜，再放点菠菜也可以，说黄瓜和这个心里美萝卜这么吃也行，总之怎么吃都可以，这个拌这味是非常棒的，黄瓜丝和香菜清香味的，再配上鸡蛋的酱香味相当棒了，来一口).
  16. Enjoy your delicious egg fried noodles! (要想酱炸的香，鸡蛋一定要给它煎出虎皮色，或者说你看那个里面的油起沫子起白沫子，黄乎乎那种沫子，焦香味就上来了，换句话说叫蛋香味就上来了，酱油要多放一点，酱油主要在这里是提鲜，有叫生鲜，生抽对都是一个，好了，这道主食我们就分享到这里，有什么需要的话在我最新视频下方留言，谢谢诸位观看).

Video: https://www.youtube.com/watch?v=5JDMIlVlk08

egg_fried_rice.txt - 蛋炒饭

Objectives

Ingredients

Instructions

  1. Beat 3 eggs in a bowl until well combined.
  2. Chop scallions into 1/2 cm pieces.
  3. Dice carrot.
  4. Dice cucumber.
  5. Add a small amount of water and a dash of MSG to the beaten eggs (optional).
  6. Heat a wok or pan over medium heat.
  7. Add a small amount of oil and heat until the oil shimmers.
  8. Pour the egg mixture into the wok and stir until it's cooked through.
  9. Add the diced carrot and scallions to the wok and stir-fry until softened.
  10. Add the rice to the wok and stir-fry until heated through and coated in the egg mixture.
  11. Season with salt and pepper to taste.
  12. Add a dash of soy sauce and chicken bouillon for additional flavor (optional).
  13. Serve hot, garnished with black sesame seeds.

Video: https://www.youtube.com/watch?v=BoGLmT-vFos

egg_roll_with_potato_sprouts.txt - 卷鸡蛋饼 (Juǎn Jīdàn Bǐng) - Egg Roll with Potato Sprouts

Objectives

Ingredients

Instructions

  1. Combine 4 ounces of flour, 1 gram of salt, and 1 gram of 13 spices in a bowl.
  2. Gradually add 6 ounces of water while mixing the ingredients until a smooth, sticky batter is formed.
  3. Chop green onions into fine pieces and add them to the batter.
  4. Heat some oil in a pan and sauté scallions and ginger until fragrant.
  5. Add sauce to the pan and stir.
  6. Add oyster sauce to the pan and stir.
  7. Set aside the sauce in a bowl.
  8. Wash potato sprouts twice.
  9. Heat a pan over high heat and add potato sprouts.
  10. Season potato sprouts with salt, scallions, ginger, and garlic.
  11. Add aged vinegar, chili powder, or cumin powder for different flavors.
  12. Add MSG to the potato sprouts.
  13. Heat some oil in a pan and pour the batter into the pan.
  14. Cover the pan and let the batter cook for 2 minutes.
  15. Crack 2 eggs into a bowl and whisk until combined.
  16. Pour the egg mixture into the pan and cook for 1 minute.
  17. Add oil to the pan and cook for 40 seconds.
  18. Spread the sauce over the egg and potato sprouts mixture.
  19. Roll up the egg and potato sprouts mixture.
  20. Enjoy!

Video: https://www.youtube.com/watch?v=BOBuix-dnXU

fa_mian_qian_zhang_bing.txt - 发面千张饼

Objectives

Ingredients

Instructions

  1. Combine 1斤 (500g) flour with 6两 (300g) water to form a slightly soft dough.
  2. Add 5克 (5g) yeast and 15克 (15g) white sugar to the dough.
  3. Mix well and let the dough rise for 20-30 minutes until it is slightly puffy.
  4. Knead the dough into a smooth ball, then divide it into two equal portions.
  5. Roll each portion into a rectangular shape.
  6. Brush the dough with oil and sprinkle with flour.
  7. Fold the dough into thirds, then roll it out into a thin rectangle.
  8. Repeat steps 6 and 7, layering the dough three to four times.
  9. Brush the top of the dough with oil and sprinkle with sesame seeds.
  10. Heat a non-stick pan over medium heat and cook the flatbread for 3 minutes on each side.
  11. Serve the flatbread warm with your favorite toppings.

Video: https://www.youtube.com/watch?v=KZr9X-jrT-Y

fans_fried_spinach.txt - 粉丝炒菠菜

Objectives

Ingredients

Instructions

  1. Soak the vermicelli noodles in boiling water for 5-6 minutes, or until they are soft enough to break easily with your fingers.
  2. Separate the spinach leaves from the stems.
  3. Cut the spinach leaves into 5-centimeter (or 4-centimeter) lengths.
  4. Pat the spinach stems lightly and tear them lengthwise if they are thick.
  5. Set aside the spinach stems and leaves separately.
  6. Mince the ginger and garlic finely.
  7. Heat the pork lard in a wok or frying pan over medium heat.
  8. Add the spinach stems and stir-fry until they are tender.
  9. Remove the spinach stems from the wok and set aside.
  10. Add the spinach leaves to the wok and stir-fry until they are wilted.
  11. Remove the spinach leaves from the wok and set aside.
  12. Add the minced ginger and garlic to the wok and stir-fry until fragrant.
  13. Add the vermicelli noodles to the wok and stir-fry until they are heated through.
  14. Add the spinach stems and leaves to the wok and stir-fry until everything is well combined.
  15. Add oyster sauce, MSG, and salt to taste.
  16. Stir-fry for a few more minutes until everything is heated through and the flavors have blended.
  17. Drizzle a small amount of spicy oil over the dish.
  18. Serve immediately and enjoy!

Video: https://www.youtube.com/watch?v=7XjXZUXcpoQ

fish_flavored_pork_strips.txt - Fish-Flavored Pork Strips

Objectives

Ingredients

Instructions

  1. Slice the pork tenderloin into 3mm thick strips, ensuring the knife is parallel to the cutting board.
  2. Slice the bamboo shoots into thin strips, cutting diagonally to break the fibers.
  3. Slice the black fungus into thin strips.
  4. Chop the onion, ginger, and garlic into fine strands.
  5. Marinate the pork strips with salt, pepper, soy sauce, sugar, rice vinegar, cornstarch, egg white, and water.
  6. Heat a wok or frying pan over medium heat.
  7. Add cooking oil to the wok and heat until it's shimmering.
  8. Add the marinated pork strips to the wok and stir-fry until they are cooked through and slightly browned.
  9. Remove the pork strips from the wok and set aside.
  10. Add the bamboo shoots and black fungus to the wok and stir-fry for 2-3 minutes.
  11. Add the chili peppers to the wok and stir-fry for 1 minute.
  12. Add the Pixian Doubanjiang to the wok and stir-fry until fragrant.
  13. Add the onion, ginger, and garlic to the wok and stir-fry until fragrant.
  14. Return the pork strips to the wok and stir-fry until everything is well combined.
  15. Serve immediately.

Video: https://www.youtube.com/watch?v=JsSHE-xMImc

fish_fragrant_cauliflower.txt - 鱼香菜花

Objectives

Ingredients

Instructions

  1. Chop the garlic, ginger, and scallions into small pieces.
  2. Cut the pork into large pieces, removing the skin.
  3. Slice the chili peppers into rings.
  4. Tear apart large wood ear mushrooms and leave small ones whole.
  5. Cut the tomato into large chunks.
  6. Cut the cauliflower into thick slices, ensuring they are not too small.
  7. Heat oil in a wok or pan over medium heat.
  8. Add the pork slices and stir-fry until they turn white.
  9. Add the garlic, ginger, and Sichuan peppercorns.
  10. Add a dash of cooking wine and continue stir-frying.
  11. Add a small amount of tomato paste (optional).
  12. Add the cauliflower, tomato, salt, sugar, MSG, and soy sauce.
  13. Stir-fry for 2 minutes, then cover the wok and let it simmer for another 2-3 minutes.
  14. Add the chili peppers and continue cooking for 1.5 minutes.
  15. Add the rice vinegar and stir well.
  16. Thicken the sauce with a cornstarch slurry.
  17. Add a dash of sesame oil (optional).
  18. Serve hot.

Video: https://www.youtube.com/watch?v=uPYROW0fUjs

five_spice_chicken.txt - 五香鸡

Objectives

Ingredients

Instructions

  1. Remove the chicken's trachea and cut off the beak.
  2. Wash the chicken thoroughly.
  3. Break the chicken's bones in several places to flatten it.
  4. Cut off the chicken's nails.
  5. Separate the chicken wings and tuck them under the breast.
  6. Remove the backbone, tailbone, and internal organs.
  7. Remove the chicken fat.
  8. Cut off the chicken legs and feet.
  9. Break the chicken legs and thighs.
  10. Make three cuts on the chicken's back to prevent it from curling up during cooking.
  11. Shape the chicken by tucking the head under the wing.
  12. Boil the chicken in water for 10 minutes to set its shape.
  13. Remove the chicken from the water and wash it.
  14. Place the chicken in a bag.
  15. Add the spices to the bag: cloves, nutmeg, Sichuan peppercorns, star anise, cinnamon, fennel seeds, and bay leaf.
  16. Add salt, soy sauce, and dark soy sauce (optional) to the bag.
  17. Add gardenia to the bag for coloring.
  18. Seal the bag and let the chicken marinate.
  19. Bring the chicken to a boil in a pot.
  20. Reduce heat and simmer for 30 minutes.
  21. Turn off the heat and let the chicken simmer for an additional 40 minutes.
  22. Check if the chicken is tender by poking it with chopsticks.
  23. Remove the chicken from the pot and let it cool.
  24. Deep-fry the chicken until the skin is crispy.
  25. Remove the chicken from the fryer and brush with oil.
  26. Cut the chicken into 8 pieces.
  27. Serve the chicken with a dipping sauce of your choice.

Video: https://www.youtube.com/watch?v=9cLCh8ftQIo

five_spiced_chicken.txt - 五香鸡

Objectives

Ingredients

Instructions

  1. Prepare the chicken by removing the trachea, beak, and nails.
  2. Break the chicken's leg bone and wing bones.
  3. Make three incisions on the back of the chicken to prevent it from shrinking during cooking.
  4. Shape the chicken by folding the wings and inserting the tip into the mouth.
  5. Place the chicken in a pot with boiling water for 10 minutes, then remove and rinse.
  6. Combine the chicken with salt, soy sauce, dark soy sauce (optional), gardenia, cloves, nutmeg, Sichuan peppercorns, star anise, cinnamon, cumin, and bay leaves in a bag.
  7. Bring the bag to a boil and then simmer for 30 minutes.
  8. Turn off the heat and let the chicken sit for an additional 40 minutes.
  9. Check the chicken's doneness by piercing with a chopstick.
  10. Deep-fry the chicken in hot oil until the skin is crispy.
  11. Serve the chicken in 8 pieces and season with salt and pepper.

Video: https://www.youtube.com/watch?v=9cLCh8ftQIo

five_spiced_mackerel.txt - 五香鲅鱼

Objectives

Ingredients

Instructions

  1. Cut the mackerel into 2-centimeter thick slices.
  2. Salt the mackerel slices generously on both sides.
  3. Add soy sauce to the mackerel and marinate for 10-15 minutes.
  4. Wash the scallions and separate the leaves from the stalks.
  5. Cut the ginger into slices.
  6. After marinating, pat the mackerel dry with paper towels.
  7. Heat a non-stick pan with oil over medium heat.
  8. Fry the mackerel until it turns golden brown and the skin becomes crispy.
  9. Remove the mackerel from the pan and set aside.
  10. Add lard (optional) to the pan and heat.
  11. Sauté the scallion stalks, ginger, and chili peppers until fragrant.
  12. Add the mackerel marinade, the fried mackerel, and Shaoxing wine to the pan.
  13. Bring the mixture to a boil and then simmer for 2 minutes.
  14. Add dark soy sauce, sugar, chicken bouillon, and vinegar to the pan.
  15. Cover the pan and simmer until the fish is cooked through and the sauce has thickened.
  16. Remove the pan from the heat and discard the scallions, ginger, and chili peppers.
  17. Place the mackerel in a serving dish.
  18. In a separate pan, combine rice, millet, sorghum, tea leaves, and sugar.
  19. Smoke the mackerel over the pan for 1 minute.
  20. Brush the mackerel with sesame oil.
  21. Serve the mackerel hot or cold.

Video: https://www.youtube.com/watch?v=4MMtxonYkT0

five_spice_mackerel.txt - 五香鲅鱼

Objectives

Ingredients

Instructions

  1. Cut the mackerel into two-centimeter slices.
  2. Season the mackerel with salt, turning it over to evenly distribute the salt.
  3. Add soy sauce to the mackerel and marinate for 10-15 minutes.
  4. Wash the scallions and separate the leaves from the white part.
  5. Cut the ginger into thin slices.
  6. After marinating, pat the mackerel dry with paper towels.
  7. Heat a non-stick pan over medium heat and add oil.
  8. Fry the mackerel for about 3 minutes on each side until golden brown.
  9. Remove the mackerel from the pan and set aside.
  10. Pour the remaining oil from the pan into a separate container.
  11. Add a small amount of lard (optional) to the pan.
  12. Sauté the scallions, ginger, and dry chili peppers in the pan until fragrant.
  13. Add the marinated mackerel and its marinade to the pan.
  14. Pour in Shaoxing wine and bring the mixture to a boil.
  15. Add five-spice powder, dark soy sauce, sugar, chicken bouillon, and vinegar to the pan.
  16. Cover the pan and simmer for 2 minutes.
  17. Remove the pan from the heat and set aside.
  18. Combine rice, tea leaves, and sugar in a separate container.
  19. Place the mackerel in the container with the rice and tea mixture.
  20. Cover the container tightly with aluminum foil and smoke the mackerel for 1 minute.
  21. Brush the mackerel with sesame oil.
  22. Serve the mackerel hot or cold.

Video: https://www.youtube.com/watch?v=4MMtxonYkT0

five_spice_meatballs.txt - 五香小酥肉

Objectives

Ingredients

Instructions

  1. Chop green onions into irregular strips.
  2. Add salt to the green onions and rub them for 5-6 times to release the juice.
  3. Add 10g of water to the green onions.
  4. Cut the pork loin into 0.5 cm thick slices or 7 mm thick strips.
  5. Marinate the pork with soy sauce, salt, MSG, and five-spice powder.
  6. Mix flour, baking powder, water, and potato starch in a bowl to form a batter.
  7. Add a little sugar and salt to the batter.
  8. Cover the batter and let it rest for 10 minutes.
  9. Squeeze out excess water from the marinated pork.
  10. Add the pork to the batter and mix well.
  11. Heat oil in a pan over medium heat.
  12. Deep fry the meatballs until golden brown and crispy.
  13. Remove the meatballs from the oil and drain excess oil.
  14. Increase the oil temperature and re-fry the meatballs for 1 minute to achieve a crispy texture.
  15. Remove the meatballs from the oil and serve.

Video: https://www.youtube.com/watch?v=I_ui6ojdIwQ

five_spice_peanuts.txt - 五香花生米

Objectives

Ingredients

Instructions

  1. Combine water, Sichuan peppercorns, star anise, bay leaves, fennel seeds, cinnamon, ginger, and scallions in a pot.
  2. Bring the mixture to a boil and simmer for 15 minutes.
  3. Wash and drain the peanuts.
  4. Add the peanuts to the simmering broth and cook for 15 minutes.
  5. Remove the peanuts from the broth and soak in cold water for 15 minutes.
  6. Drain the peanuts and pat them dry.
  7. Heat a pan over medium heat and add salt.
  8. Stir the salt until it is hot.
  9. Add the peanuts to the pan and stir-fry over low heat for 10 minutes, or until the peanuts are golden brown and crispy.
  10. Drain the peanuts and spread them out on a baking sheet to cool.
  11. Once the peanuts are cool, rub the skins off.
  12. Serve and enjoy!

Video: https://www.youtube.com/watch?v=ITJbdJoZZnI

foreign_music.txt - Foreign Music

Objectives

Instructions

  1. Listen to the music.
  2. Enjoy the music.
  3. Relax to the music.

Video: https://www.youtube.com/watch?v=95R8ZWZfZm8

four_joy_meat.txt - 四喜肉

Objectives

Ingredients

Instructions

  1. Trim the pork belly and score it with a "cat claw" pattern. Make a cut about halfway through the meat, starting from one corner and going diagonally towards the center. Repeat on the other side.
  2. Heat a pot over medium heat.
  3. Add the pork belly, skin side down, and cook for 10 minutes.
  4. Remove the pork belly and place it in a bowl of cold water.
  5. Heat the pot again and add the rock sugar.
  6. Stir until the sugar melts and turns a reddish-brown color.
  7. Add the scallions and ginger and stir-fry briefly.
  8. Add the pork belly back to the pot, skin side down.
  9. Add a bamboo mat to the bottom of the pot to prevent the meat from sticking.
  10. Add soy sauce, cooking wine, salt, and enough water to cover the meat.
  11. Bring to a boil, then reduce the heat to low and simmer for 2 hours.
  12. After 2 hours, add a little more sugar and simmer for another 5 minutes

Video: https://www.youtube.com/watch?v=Chlt5LcSXAA

fried_braised_eggplant_box.txt - 煎焖茄盒

Objectives

Ingredients

Instructions

  1. Cut lotus leaf slices to a thickness of 0.5 cm or 7 mm.
  2. Cut eggplant into pieces.
  3. Prepare the filling:
    • Mix scallions, ginger, salt, MSG, soy sauce, pepper powder (or five spice powder or thirteen spice powder), and a small amount of egg liquid.
    • Add a small amount of water to the filling and mix well.
  4. Prepare the batter:
    • Mix starch, a small amount of salt, and water.
    • Stir until the mixture becomes a thick batter.
  5. Fill the eggplant pieces with the prepared filling.
  6. Dip the filled eggplant pieces into the batter.
  7. Heat oil in a pan over low heat.
  8. Carefully place the eggplant pieces into the pan, ensuring they are not crowded.
  9. Fry the eggplant pieces on one side until golden brown.
  10. Flip the eggplant pieces and fry the other side until golden brown.
  11. Remove the fried eggplant pieces from the pan and set aside.
  12. Add oil to the pan and sauté scallions, ginger, and garlic until fragrant.
  13. Add cooking wine and soy sauce to the pan and cook until fragrant.
  14. Add broth to the pan.
  15. Add salt, MSG, chicken powder, and sugar to the pan.
  16. Place the fried eggplant pieces into the pan, ensuring the smaller pieces are at the bottom.
  17. Bring the pan to a boil and then reduce heat to low.
  18. Simmer for 5 minutes with the lid on.
  19. Carefully transfer the eggplant pieces to a plate, stacking them vertically to drain excess liquid.
  20. Pour the sauce from the pan over the eggplant pieces.
  21. Garnish with coriander.
  22. Serve immediately.

Video: https://www.youtube.com/watch?v=GKDVyvZsTgo

fried_chicken_frame.txt - 煎炒鸡架

Objectives

Ingredients

Instructions

  1. Prepare the ingredients:
  2. Cut coriander into 4cm segments.
  3. Dice the onion into "rolling knife" slices.
  4. Slice the ginger thinly.
  5. Remove the chicken tips and any visible dirt.
  6. Wash the chicken frame thoroughly and dry it with paper towels.
  7. Cut off the chicken head and tear off the skin.
  8. Remove the windpipe and trachea from the chicken neck.
  9. Cut the chicken head in half and smash it with a knife.
  10. Chop the chicken head into walnut-sized pieces.
  11. Season the chopped chicken head with salt, soy sauce, and 5 spice powder or 13 spice powder.
  12. Add pepper powder for deodorizing.
  13. Mix well and set aside.
  14. Prepare the chicken frame:
  15. Use a non-stick pan and add 3 taels (about 100g) of oil.
  16. Heat the oil over medium heat.
  17. Place the chicken frame in the pan and spread it out evenly.
  18. Fry the chicken frame until it's browned and crispy.
  19. Use chopsticks to flip the chicken frame and ensure it's cooked evenly.
  20. Prepare the sauce:
  21. While the chicken frame is frying, pour oyster sauce into a spoon.
  22. Add a little oil to the spoon.
  23. Heat the oil and pour the mixture into the pan with the chicken frame.
  24. Do not add any additional salt or MSG.
  25. Stir well and let the sauce simmer.
  26. Add the spices:
  27. Add chili powder, cumin powder, and sesame seeds to the pan.
  28. Stir well and let the spices infuse into the sauce.
  29. Add the coriander:
  30. Add the coriander to the pan and stir well.
  31. This is the variation with coriander.
  32. Add the onion and ginger:
  33. Add the onion and ginger to the pan and stir-fry until fragrant.
  34. Finish the dish:
  35. The fried chicken frame is now ready to serve.
  36. The dish can be enjoyed with coriander or without.
  37. The leftover oil can be used for other dishes like stir-fried leafy greens or拌咸菜 (salted vegetables).

Video: https://www.youtube.com/watch?v=cPkPu9ikEzg

fried_eggplant_box.txt - 香炸茄盒

Objectives

Ingredients

Instructions

  1. Wash the long eggplant and cut it into thin slices, about 3mm thick.
  2. Prepare the meat filling by mixing salt, MSG, black pepper, soy sauce, half a whole egg, and a small amount of flour.
  3. Fill the eggplant slices with the meat filling and coat them with dry flour.
  4. Prepare the batter by combining sesame paste, sesame oil, salt, white sugar, 1/3 of an egg, flour, starch, and baking powder.
  5. Add 1 liang of oil to the batter and mix well.
  6. Heat oil in a pan until it reaches 70% heat (approximately 200-230 degrees Celsius).
  7. Dip the filled eggplant slices in the batter and gently fry them in the hot oil until golden brown and crispy.
  8. Serve immediately.

Video: https://www.youtube.com/watch?v=GLpK831UATM

fried_eggplant_with_peppers.txt - Fried Eggplant with Peppers

Objectives

Ingredients

Instructions

  1. Cut the eggplant into large cubes, about 8cm long and 3.5cm wide.
  2. Cut the potato into thick slices, approximately 4mm thick.
  3. Cut the green pepper into large pieces, either in a diamond shape or removing the seeds and cutting into triangles.
  4. Heat oil in a wok or frying pan to medium heat (50% hot).
  5. Add the potato slices and fry for 2 minutes, stirring occasionally to prevent sticking.
  6. Remove the potato slices and set aside.
  7. Increase the heat to 60-70% hot.
  8. Carefully add the eggplant cubes to the hot oil.
  9. Fry the eggplant for 3 minutes, ensuring it reaches a "apricot yellow" color.
  10. Remove the eggplant and set aside.
  11. While the eggplant is frying, prepare the sauce by combining butter, soy sauce, bone broth, salt, sugar, MSG, and dark soy sauce in a bowl.
  12. Add the green peppers to the hot oil and fry for 1 minute to infuse them with flavor.
  13. Add the fried eggplant and potato slices to the pan.
  14. Pour the prepared sauce over the vegetables and stir to coat.
  15. Simmer for 1 minute to allow the flavors to meld.
  16. Thicken the sauce with a cornstarch slurry, drizzling it into the pan like rain.
  17. Stir continuously to ensure the sauce evenly coats the vegetables.
  18. Add a small amount of cooking oil if desired.
  19. Garnish with garlic cloves.
  20. Serve immediately.

Video: https://www.youtube.com/watch?v=i9pNC9ML1z0

fried_marinated_meatballs.txt - 炸溜丸子 (Fried Marinated Meatballs)

Objectives

Ingredients

Instructions

  1. Prepare the ingredients:
  2. Tear large black fungus in half, leave small ones whole.
  3. Cut bamboo shoots into comb-shaped slices.
  4. Cut cucumber into diamond shapes.
  5. Mix the meat filling:
  6. In a bowl, combine the pork mince, egg, scallion and ginger water, salt, MSG, pepper powder, soy sauce, soy sauce blend, soybean sauce, and 20g of water starch.
  7. Mix until the meat becomes stringy.
  8. Add dry starch:
  9. Add 40g of dry starch to the meat filling.
  10. Mix well.
  11. Form the meatballs:
  12. Use your hand to squeeze the meat mixture into round meatballs, about 2.5 cm in diameter.
  13. Prepare the sauce:
  14. In a bowl, combine 3 tablespoons of soy sauce, 15g of pepper water, 30g of salt, MSG, 40g of sugar, 40g of aged vinegar, water starch, sesame oil, and a little dark soy sauce.
  15. Heat oil:
  16. Heat oil in a deep fryer to 60-65% heat.
  17. Fry the meatballs:
  18. Carefully drop the meatballs into the hot oil.
  19. Fry until the meatballs are golden brown and cooked through.
  20. Remove meatballs:
  21. Remove the meatballs from the oil and set aside.
  22. Increase oil temperature:
  23. Increase the oil temperature to 70-80% heat.
  24. Fry the meatballs again:
  25. Quickly fry the meatballs again in the hot oil until they achieve a deep, reddish-brown color.
  26. Remove meatballs and drain oil:
  27. Remove the meatballs from the oil and drain on paper towels.
  28. Prepare the vegetables:
  29. Heat some oil in a wok or pan.
  30. Add the black fungus, bamboo shoots, and cucumber and stir-fry until fragrant.
  31. Add the sauce:
  32. Add the prepared sauce to the wok.
  33. Stir-fry until the sauce thickens.
  34. Add the meatballs:
  35. Add the fried meatballs to the sauce and stir-fry until coated.
  36. Serve:
  37. Serve immediately.

Video: https://www.youtube.com/watch?v=WbLNKKUgZbw

fried_peanuts.txt - 油炸花生米

Objectives

Ingredients

Instructions

  1. Wash the peanuts lightly with your hands to remove dust.
  2. Let the peanuts air dry for 5-6 minutes.
  3. Heat oil in a pan over low heat.
  4. Add peanuts to the cold oil and slowly increase the heat.
  5. Stir the peanuts continuously as the oil heats up.
  6. Fry the peanuts until they reach a light ivory color.
  7. Once the oil starts to bubble, the peanuts are almost done.
  8. Remove the peanuts from the oil and drain them in a colander.
  9. Continue to stir the peanuts in the colander to ensure they are evenly cooked.
  10. Once the peanuts have cooled slightly, sprinkle them with salt.
  11. Spread the peanuts out on a flat plate to cool completely.

Video: https://www.youtube.com/watch?v=tnRh4tVSXYg

fried_rice_crispy.txt - Fried Rice Crispy

Objectives

Ingredients

Instructions

  1. Take leftover rice and steam it again.
  2. Mash the rice into small granules.
  3. Add 2 eggs, salt, and MSG to the rice.
  4. Add 3 tablespoons of flour and mix well.
  5. Knead the mixture into a dough.
  6. Roll out the dough to a thickness of 3 mm.
  7. Cut the dough into 5 cm wide strips.
  8. Use a fork to prick holes in the strips to prevent them from puffing up during frying.
  9. Heat oil in a pan to medium heat.
  10. Fry the strips in the hot oil until they are golden brown and crispy.
  11. Drain the fried strips on paper towels.
  12. Prepare the seasonings:
    • Cumin flavor: Mix cumin, chili powder, and a pinch of sugar.
    • Spicy flavor: Mix salt, MSG, Sichuan peppercorns, and a pinch of sugar.
  13. Toss the fried strips in the desired seasoning.
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=WAlpV5kFtw0

fried_spring_rolls.txt - 炸春卷

Objectives

Ingredients

Instructions

  1. Prepare the filling:
    • Mix chives, bean sprouts, pork, soy sauce, salt, MSG, oil, and peppercorn powder/five spice powder/thirteen spice powder.
  2. Make the batter:
    • Combine flour, water, and oil to create a creamy batter.
  3. Assemble the spring rolls:
    • Lay out a spring roll wrapper.
    • Spread a thin layer of batter on the edges of the wrapper.
    • Fill the center with the prepared mixture for savory spring rolls or red bean paste for sweet spring rolls.
    • Fold the sides of the wrapper inward and roll tightly.
    • Brush the edges with batter to seal.
  4. Heat the oil:
    • Heat oil in a wok or deep fryer to medium heat (60% heat).
  5. Fry the spring rolls:
    • Carefully lower spring rolls into the hot oil using a slotted spoon or basket.
    • Fry until golden brown and crispy, about 1-2 minutes.
  6. Drain and serve:
    • Remove spring rolls from oil and drain on paper towels.
    • Serve immediately.

Video: https://www.youtube.com/watch?v=pYFakYWqP7c

gan_guo_tudou_pian.txt - 干锅土豆片

Objectives

Ingredients

Instructions

  1. Cut potatoes into different shapes, such as crescent, triangle, or strip shapes.
  2. Ensure the potato slices are 0.5 cm thick.
  3. Sprinkle a small amount of salt on the potato slices and mix well.
  4. Rinse the potatoes with water for 30 seconds to prevent them from sticking together.
  5. Coat the potatoes with starch (potato starch, corn starch, or sweet potato starch).
  6. Shake off excess starch from the potatoes.
  7. Heat oil in a pan until it reaches 60-70% heat (when it starts to smoke slightly).
  8. Fry the potato slices in batches, ensuring they don't stick together.
  9. Fry for 30 seconds.
  10. If the potato slices stick together, gently separate them with a spatula.
  11. Continue frying for another 2 minutes.
  12. While the potatoes are frying, prepare the sauce by mixing soybean paste (or Pixian Doubanjiang), oyster sauce, soy sauce, sugar, and chicken bouillon.
  13. Fry the potatoes for another 2 minutes, for a total of 7 minutes.
  14. Heat a separate pan and add the sauce.
  15. Stir-fry the sauce until the oil separates.
  16. Add scallions and garlic to the sauce.
  17. Add the fried potatoes to the sauce.
  18. Stir-fry until the potatoes are coated in the sauce.
  19. Garnish with coriander and sesame seeds (optional).
  20. Drizzle with sesame oil (optional).
  21. Serve immediately.

Video: https://www.youtube.com/watch?v=o8gywqCaqic

garlic_shoots_with_eggs.txt - 木樨蒜苔 (Mùxī Suàntái)

Objectives

Ingredients

Instructions

  1. Trim the garlic shoots, removing the tough ends and any wilted parts.
  2. Slice the ginger into thin strips.
  3. Chop the green onion into large pieces.
  4. Crack 5 eggs into a bowl and whisk them together.
  5. Heat oil in a wok or frying pan over medium heat.
  6. Add the ginger and green onion to the wok and stir-fry until fragrant.
  7. Add the garlic shoots to the wok and stir-fry until they turn a vibrant green.
  8. Season the garlic shoots with salt.
  9. Pour a small amount of water into the wok and cover it for a minute to soften the garlic shoots.
  10. Remove the lid and add the whisked eggs to the wok, quickly stirring them around to create a "wood blossom" effect.
  11. Continue stirring until the eggs are cooked and evenly distributed over the garlic shoots.
  12. Add a dash of chicken bouillon and a small amount of cooking oil (or salad oil) to enhance the flavor.
  13. Stir gently to combine all the ingredients.
  14. Serve immediately and enjoy the delicious flavors of this dish.

Video: https://www.youtube.com/watch?v=U91RaKkmf_U

garlic_stir_fry.txt - Garlic Stir-Fry

Objectives

Ingredients

Instructions

  1. Wash and boil the Sichuan peppercorns in water for 10-15 minutes.
  2. Cut the pork belly into thin slices.
  3. Wash the garlic chives and soak them in water for 10-15 minutes.
  4. Cut the red chili pepper into small pieces.
  5. Heat oil in a pan over medium heat.
  6. Add the garlic chives to the pan and stir-fry for 2 minutes.
  7. Add the pork slices and stir-fry until they turn white.
  8. Add the chili peppers, cooking wine, soy sauce, MSG, and salt to the pan.
  9. Stir-fry for another 2 minutes.
  10. Serve immediately.

Video: https://www.youtube.com/watch?v=YvS2tvuL0DY

garlic_爆甘蓝.txt - Garlic Stir-fried Chinese Kale

Objectives

Ingredients

Instructions

  1. Cut the Chinese kale into thin strips, about 6-8 cm long.
  2. Cut the garlic into thin slices.
  3. Cut the ginger into thin slices.
  4. Cut the red pepper into thin slices.
  5. Soak the garlic slices in soy sauce.
  6. Wash the Chinese kale with water.
  7. Cut the scallions diagonally into thin strips.
  8. Heat a wok or pan over medium-high heat.
  9. Add a small amount of oil to the pan.
  10. Add the Sichuan peppercorns to the pan and stir-fry until fragrant.
  11. Remove the Sichuan peppercorns from the pan.
  12. Add the garlic, ginger, and scallions to the pan and stir-fry for a few seconds.
  13. Add the Chinese kale to the pan and stir-fry until wilted.
  14. Add salt, MSG or chicken powder, soy sauce, dark soy sauce, and vinegar to the pan.
  15. Stir-fry the Chinese kale until it is cooked through.
  16. Serve immediately.

Video: https://www.youtube.com/watch?v=XIERJ-x03Cg

ga_yu_dun_qie_zi.txt - 嘎鱼炖茄子

Objectives

Ingredients

Instructions

  1. Chop coriander and garlic.
  2. Cut the catfish into 1-inch pieces, ensuring the cuts are even and the fish remains intact.
  3. Tear the eggplant into strips.
  4. Heat oil in a pan and fry the eggplant until slightly browned and slightly soft.
  5. Add a small amount of chopped scallions and salt to the fried eggplant.
  6. Set aside the eggplant.
  7. Fry the fatty pork until crispy and golden brown.
  8. Add ginger and scallions to the pan and sauté until fragrant.
  9. Add soybean paste and yellow bean paste to the pan and stir until fragrant.
  10. Add the fish to the pan and stir-fry briefly.
  11. Add cooking wine and soy sauce to the pan and stir-fry for one minute.
  12. Add chili segments to the pan.
  13. Add the fried eggplant to the pan.
  14. Bring the mixture to a boil and simmer for 5 minutes.
  15. Add a small amount of water to the pan and simmer for an additional 10 minutes.
  16. Garnish with coriander and garlic.
  17. Serve immediately.

Video: https://www.youtube.com/watch?v=2qqJOlD7YuI

gold_garlic_pork_ribs.txt - 金牌蒜香骨

Objectives

Ingredients

Instructions

  1. Prepare the pork ribs by washing them and adding salt and flour. Rub for 1 minute to remove blood.
  2. Marinate the ribs in a mixture of garlic, salt, white wine, and white pepper. Marinate for 2 hours.
  3. Prepare the batter by mixing flour, potato starch, baking powder, sugar, salt, chicken powder, salad oil, and egg. Add water to create a smooth batter.
  4. Prepare the crispy batter by mixing flour and water. The batter should be thick enough to coat the ribs. Let it rest for 10 minutes.
  5. Cut the onion into small pieces, like chopsticks.
  6. Prepare the three-color diced vegetables and golden garlic rice.
  7. Wash the golden garlic rice to remove any bitterness.
  8. Coat the marinated ribs in the crispy batter and fry in a mixture of salad oil and cooked soybean oil. Fry for 3 minutes.
  9. Fry the golden garlic rice until golden brown and crispy.
  10. Saute the onion, red and green peppers with a pinch of salt.
  11. Arrange the fried ribs, golden garlic rice, and sauteed vegetables on a plate.
  12. Serve immediately.

Video: https://www.youtube.com/watch?v=B-wx-iXU4Fc

green_bean_cake.txt - 绿豆糕

Objectives

Ingredients

Instructions

  1. Rinse the green beans and set aside.
  2. Cut the red plums into thin slices.
  3. Rinse and cut the raisins into small pieces.
  4. Heat a non-stick pan over low heat.
  5. Add vegetable oil to the pan.
  6. Stir in the green beans and cook for 10 minutes, until they are no longer sticky.
  7. Add sugar, condensed milk or fresh milk to the pan and continue to stir until the mixture is smooth.
  8. Remove the green beans from the pan and set aside to cool.
  9. Divide the green beans into two portions.
  10. Add red plum slices to one portion and raisins to the other.
  11. Press the green bean mixture into a mold or container.
  12. Allow the green bean cake to cool completely before serving.

Video: https://www.youtube.com/watch?v=QPC4qxNaxXc

guan_shao_da_xia.txt - 官烧大虾

Objectives

Ingredients

Instructions

  1. Remove the shrimp heads and shells.
  2. Cut the shrimp in half lengthwise and then cut each half into 4 pieces.
  3. Prepare the batter by whisking together half an egg, oil, water, flour, and potato starch.
  4. Add salt, pepper, and MSG to the shrimp.
  5. Marinate the shrimp in the batter for 5-6 minutes.
  6. Heat oil in a wok over high heat.
  7. Deep fry the shrimp until golden brown and crispy.
  8. Remove the shrimp from the wok and set aside.
  9. While the shrimp is frying, prepare the sauce by mixing clear soup, soy sauce, rice vinegar, white sugar, cornstarch, and Sichuan pepper oil.
  10. Heat the remaining oil in the wok and add minced ginger and green onions.
  11. Pour the sauce into the wok and bring to a boil.
  12. Add the fried shrimp, black fungus, bamboo shoots, and cucumber to the sauce.
  13. Stir-fry quickly until the vegetables are cooked.
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=97XONO3prtg

guo_bao_rou.txt - 锅包肉

Objectives

Ingredients

Instructions

  1. Cut the pork tenderloin into slices approximately 7 cm long and 5 cm wide. You should have about 18 slices.
  2. Marinate the pork slices with a small amount of soy sauce, peppercorn powder, and 1/4 teaspoon of salt. Add 1 teaspoon of water to help the marinade penetrate the meat.
  3. Prepare the sauce by combining sugar, 1.5 ounces of white vinegar, 1 tablespoon of aged vinegar, 1 tablespoon of 9% rice vinegar, a small amount of soy sauce, and a drop of sesame oil. Stir well and set aside.
  4. Make the batter by mixing 1 ounce of oil and starch in a bowl. Gradually add 7 tablespoons of water while stirring continuously. The batter should be thick enough to coat the pork slices.
  5. Heat the oil in a wok or deep fryer to 65-70% heat. Dip the pork slices in the batter, ensuring they are fully coated.
  6. Carefully lower the battered pork slices into the hot oil. Ensure there is enough space between each slice to prevent them from sticking together.
  7. Fry the pork slices for about 2 minutes, until they are golden brown and slightly puffed.
  8. Remove the pork slices from the oil and set them aside.
  9. Increase the heat to 70-80% and carefully return the pork slices to the oil for a second fry. This will ensure a crispy exterior and tender interior.
  10. Remove the pork slices from the oil and drain on paper towels.
  11. Heat a pan or wok over high heat. Add the green onion and ginger shreds and cilantro segments. Stir-fry until fragrant.
  12. Add the fried pork slices to the pan and stir-fry until evenly coated with the sauce.
  13. Serve immediately while hot and crispy.

Video: https://www.youtube.com/watch?v=U3JHL-F7y5Y

haimi_shaosansi.txt - 海米烧三丝

Objectives

Ingredients

Instructions

  1. Soak the dried shrimp in warm water for 5 minutes to remove salt and rehydrate.
  2. Cut the scallions, ginger, and garlic into small pieces.
  3. Slice the bird's eye chili into thin strips.
  4. Soak the dried tofu in boiling water for 10 minutes.
  5. Cut the Chinese cabbage into thin, irregular strips.
  6. Wash the cabbage strips and soak them in warm water for 5-10 minutes to soften.
  7. Heat oil and pork lard in a wok over medium heat.
  8. Fry the dried shrimp until fragrant.
  9. Add the scallions, ginger, garlic, and bird's eye chili to the wok and stir-fry until fragrant.
  10. Add the dried tofu, Chinese cabbage, and a dash of Shaoxing wine, soy sauce, salt, and MSG to the wok.
  11. Add water or bone broth and bring to a boil.
  12. Thicken the sauce with cornstarch slurry.
  13. Serve immediately.

Video: https://www.youtube.com/watch?v=DSeZH9XL5-s

hand_grasp_ribs.txt - 手把排骨

Objectives

Ingredients

Instructions

  1. Prepare the ingredients:
    • Wash the pork ribs thoroughly and trim any excess fat.
    • Cut the scallions into thin strips.
    • Cut the ginger into four pieces and smash them.
    • Prepare the spices: 3 grams of Sichuan peppercorns, 4-5 star anise, and 5-6 bay leaves.
  2. Heat a wok or large pot over medium-high heat.
  3. Add a generous amount of oil to the wok.
  4. Add the scallions, ginger, Sichuan peppercorns, star anise, and bay leaves to the hot oil.
  5. Stir-fry until fragrant.
  6. Add the pork ribs to the wok and stir-fry until they turn a light brown color.
  7. Add yellow wine and light soy sauce to the wok, and stir-fry until the ribs are evenly coated.
  8. Add water to the wok, ensuring the water level covers the ribs.
  9. Bring the mixture to a boil.
  10. Reduce the heat to low and simmer for 1 hour or 1 hour and 10 minutes, or until the ribs are tender.
  11. After 10 minutes, turn off the heat and let the ribs simmer for another 5 minutes.
  12. Remove the ribs from the pot and serve.

Video: https://www.youtube.com/watch?v=H6uRbhSOdXE

hand_tear_garlic_eggplant.txt - 手撕蒜茄子

Objectives

Ingredients

Instructions

  1. Cut the eggplant in half lengthwise.
  2. Steam the eggplant for 8 minutes.
  3. Let the eggplant cool completely.
  4. Crush the garlic cloves with a mortar and pestle, adding a pinch of salt to release the flavor.
  5. Finely chop the scallions and chili peppers.
  6. Finely chop the coriander.
  7. Mix the aged vinegar, soy sauce, and MSG (optional) in a bowl.
  8. Tear the eggplant into bite-sized pieces.
  9. Combine the torn eggplant, crushed garlic, chopped scallions, chili peppers, coriander, and the vinegar mixture in a bowl.
  10. Toss to coat evenly.
  11. Serve chilled.

Video: https://www.youtube.com/watch?v=rtAf8TuFTsE

hand_torn_sausage.txt - 手掰肠

Objectives

Ingredients

Instructions

  1. Wash and clean the pork with skin, removing any dirt or debris.
  2. Cut the pork into irregular pieces and chop into the size of beans.
  3. Pound the chopped pork with the back of a knife to loosen the fibers, allowing it to absorb the marinade better.
  4. Mix the chopped pork with ginger, scallions, red yeast rice powder, salt, MSG, chicken bouillon, and water.
  5. Add the starch to the meat mixture, ensuring it is well incorporated.
  6. Prepare the sausage casing by rinsing it with water and tying one end.
  7. Fill the sausage casing with the meat mixture, leaving about 10-15 cm of space at the end.
  8. Tie the other end of the sausage casing tightly.
  9. Boil the sausage in a pot of water at 90-95°C (194-203°F) for 5 minutes.
  10. Release any air bubbles that form during the boiling process.
  11. Remove the sausage from the boiling water and drain the excess liquid.
  12. Place the sausage on a rack and smoke it for 30-40 seconds with five grain rice, tea leaves, and white sugar.
  13. Brush the sausage with sesame oil and serve.

Video: https://www.youtube.com/watch?v=jU5rZGhlHXQ

hebei_ku_lei.txt - 河北名吃苦累

Objectives

Ingredients

Instructions

  1. Cut the Chinese cabbage into thin strips.
    • Cut the cabbage heart diagonally into thin strips.
    • Flatten the cabbage leaves and cut diagonally into larger strips.
  2. Cut the coriander stems into small pieces.
  3. Combine the coriander stems with the cabbage.
  4. Prepare the garlic sauce:
    • Crush the garlic cloves in a mortar and pestle.
    • Add 2 grams of salt to the crushed garlic.
  5. Prepare the dipping sauce:
    • Combine the soy sauce blend, aged vinegar, sesame oil, and chili powder.
  6. Prepare the chili sauce:
    • Cut the small chili peppers into thin slices.
    • Add the chili pepper slices, green onion, and chili powder to a bowl.
    • Mix in the soy sauce blend and aged vinegar.
  7. Wash the cabbage and coriander mixture thoroughly.
  8. Dust the cabbage and coriander with wheat flour.
    • You can also add some cornmeal for added texture.
  9. Lightly sprinkle the cabbage and coriander with water to help the flour adhere.
  10. Steam the cabbage and coriander mixture for 5-6 minutes over high heat.
    • If using a lower heat, it may take longer.
  11. Stir the cabbage and coriander mixture halfway through the steaming process.
  12. Continue steaming for an additional 3 minutes.
  13. Remove the steamed cabbage and coriander mixture from the steamer and let it cool slightly.
  14. Transfer the cabbage and coriander mixture to a serving plate.
  15. Serve the Ku Lei with the prepared garlic sauce, chili sauce, or both.
  16. Enjoy!

Video: https://www.youtube.com/watch?v=eoQ4Qei18_s

hong_shao_pai_gu.txt - 红烧排骨 (Red Braised Ribs)

Objectives

Ingredients

Instructions

  1. Soak the ribs in water for 2 hours.
  2. While the ribs are soaking, prepare the aromatics:
    • Cut the ginger into slices.
    • Cut the scallion into diagonal pieces.
    • Wash the star anise, bay leaf, fennel seeds, and peppercorns.
  3. Bring a pot of water to a boil.
  4. Add the ribs to the boiling water and blanch for a few minutes to remove impurities.
  5. Rinse the ribs with cold water and set aside.
  6. Heat a wok or pot over medium heat.
  7. Add cooking oil to the pot.
  8. Add the rock sugar and stir constantly until it melts and turns a deep caramel color.
  9. Remove the caramelized sugar from the heat and set aside.
  10. Heat the oil in the pot again.
  11. Add the ginger, scallion, star anise, bay leaf, fennel seeds, and peppercorns to the pot and stir-fry until fragrant.
  12. Add the ribs to the pot and stir-fry until they are browned on all sides.
  13. Add soy sauce and the caramelized sugar to the pot.
  14. Add enough water to cover the ribs.
  15. Bring the mixture to a boil, then reduce heat and simmer for 50 minutes, or until the ribs are tender.
  16. Add salt to taste.
  17. If desired, tie the aromatics in a cheesecloth bag and remove them from the pot.
  18. Continue to simmer the ribs until the sauce has thickened.
  19. If desired, add a small amount of cornstarch to thicken the sauce.
  20. Remove the ribs from the pot and serve.

Video: https://www.youtube.com/watch?v=Gb5CAcxcmyw

hongshaorou.txt - 红烧肉

Objectives

Ingredients

Instructions

  1. Wash the pork belly and cut it into 3 cm thick pieces.
  2. Pat the pork belly dry to prevent splatter when frying.
  3. Heat oil in a wok over medium heat.
  4. Fry the pork belly until it browns on all sides.
  5. Remove the pork belly from the wok and set aside.
  6. Add white sugar to the wok and stir-fry until it turns a deep caramel color.
  7. Add yellow wine and soy sauce to the wok.
  8. Return the pork belly to the wok.
  9. Add ginger, star anise, cinnamon, bay leaf, and scallion to the wok.
  10. Add enough water to cover the pork belly.
  11. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour and 20 minutes.
  12. Remove the spices and continue to simmer until the sauce thickens.
  13. Season with salt and MSG (optional).
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=O05EJ0ykVQ8

hongshaoyukua.txt - 红烧鱼块

Objectives

Ingredients

Instructions

  1. Clean the fish thoroughly and remove the tail.
  2. Cut the fish into 7 cm long segments and make sure the pieces are not too large, especially if they have bones.
  3. Marinate the fish with soy sauce, salt, and cooking wine for 15 minutes.
  4. Heat oil in a wok until it reaches 70% heat (when a drop of water sizzles and quickly evaporates).
  5. Deep-fry the fish head in the hot oil for less than 2 minutes.
  6. Remove the fish head and set aside.
  7. Deep-fry the fish chunks in the hot oil, ensuring the skin side faces down.
  8. Once the fish turns reddish, remove it and set aside.
  9. Reheat the oil and deep-fry the fish chunks and head together for a second time until they turn a deep reddish-brown.
  10. Heat some oil in a separate wok and stir-fry the scallions, ginger, garlic, Sichuan peppercorns, and star anise for 2 minutes until fragrant.
  11. Add the fish to the wok and stir-fry for a short time.
  12. Add yellow wine, aged vinegar, soy sauce, and water to the wok, ensuring the water level is above the fish.
  13. Season with salt, sugar, and tomato paste.
  14. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, ensuring the sauce does not dry out.
  15. After 12 minutes, remove the spices and continue simmering until the sauce thickens.
  16. Add MSG and pour the sauce over the fish.
  17. Thicken the sauce with a cornstarch slurry.
  18. Add a splash of oil to the wok and stir to create a glossy finish.
  19. Serve immediately and enjoy the delicious and flavorful red braised fish chunks.

Video: https://www.youtube.com/watch?v=qzEvFNQHWYo

huangdouya_chaofentiao.txt - 黄豆芽炒粉条

Objectives

Ingredients

Instructions

  1. Prepare the ingredients:
  2. Cut the onion into small pieces.
  3. Slice the ginger thinly.
  4. Crush the garlic.
  5. Cut the pork belly into thin slices.
  6. Soak the vermicelli noodles in water until soft.
  7. Blanch the noodles in boiling water for 2 minutes.
  8. Heat oil in a wok or frying pan over medium heat.
  9. Stir-fry the pork belly until it turns white and releases some fat.
  10. Add the onion, ginger, and garlic to the wok and stir-fry until fragrant.
  11. Pour in yellow wine and soy sauce.
  12. Add the mung bean sprouts and stir-fry for a few minutes.
  13. Season with salt, MSG, and bean paste.
  14. Add a little water and bring to a simmer.
  15. Cover the wok and simmer for 2 minutes.
  16. Taste the sauce and adjust seasoning as needed.
  17. Add the blanched vermicelli noodles to the wok and stir gently to combine.
  18. Continue cooking for a few minutes, or until the noodles are heated through.
  19. Add garlic if desired.
  20. Stir in a little vinegar if desired.
  21. Serve immediately.

Video: https://www.youtube.com/watch?v=z76zvDYdRVg

huanggua_jidan_xian_jiaozi.txt - 黄瓜鸡蛋馅饺子

Objectives

Ingredients

Instructions

  1. Mix 1 jin of flour with 5 liang 6 of water, adding 1 gram of salt.
  2. Stir with chopsticks until the mixture resembles large flakes of dough.
  3. Knead the dough, ensuring it is smooth and elastic.
  4. Let the dough rest for 15 minutes.
  5. Knead the dough again for a second time.
  6. Chop green onion into thin strips, then finely chop into small pieces.
  7. Finely chop ginger into small pieces.
  8. Cut wood ear mushrooms into thin strips.
  9. Grate carrot using a grater and blanch in boiling water for 1.5 minutes.
  10. Shred cucumber and chop into pieces about 2-2.5 cm long.
  11. Season cucumber with 3 grams of salt and squeeze out excess water.
  12. Add a pinch of pepper to the cucumber for flavor.
  13. Heat oil in a pan and quickly stir-fry eggs until they form small pieces.
  14. Add chopped green onion, oyster sauce, and peppercorn powder to the fried eggs.
  15. Combine the cucumber, carrot, wood ear mushrooms, and egg mixture.
  16. Divide the dough into 70 portions.
  17. Roll out each portion of dough into a thin circle, slightly thicker in the center.
  18. Place a spoonful of filling onto the center of the dough circle.
  19. Fold the dough in half and pinch the edges to seal.
  20. Boil dumplings in a pot of water until they float to the surface.
  21. Add a cup of cold water to the pot and bring to a boil again.
  22. Turn off the heat and serve the dumplings.

Video: https://www.youtube.com/watch?v=4iFlSRZhGyU

huang_men_yang_rou.txt - 黄焖羊肉

Objectives

Ingredients

Instructions

  1. Wash the lamb thoroughly and blanch it in boiling water for 10 minutes.
  2. Drain the lamb and rinse it under cold running water.
  3. Cut the lamb into large pieces, ensuring each piece is cut through the center.
  4. Place the lamb in a pot with cold water and bring it to a boil.
  5. Reduce the heat to low and simmer for 1 hour and 20 minutes, or until the lamb is tender.
  6. While the lamb is simmering, prepare the other ingredients:
    • Cut the Bai Zhi, ginger, and green onion into pieces.
    • Cut the carrot into large chunks.
    • Cut the lamb into smaller pieces for easier cooking.
  7. After the lamb is cooked, remove it from the pot and let it cool.
  8. Heat oil in a wok or frying pan over medium heat.
  9. Add the green onion, ginger, peppercorns, and star anise to the wok and stir-fry until fragrant.
  10. Add the sweet soy sauce and soy sauce to the wok and stir-fry for 2 minutes.
  11. Add the lamb broth, sugar, and a pinch of salt to the wok.
  12. Add the lamb and carrot to the wok and bring to a simmer.
  13. Reduce the heat to low and simmer for 30 minutes, or until the carrots are tender.
  14. Add a small amount of MSG (optional) to enhance the flavor.
  15. Thicken the sauce with cornstarch slurry if desired.
  16. Serve hot.

Video: https://www.youtube.com/watch?v=K-7y0Wmt1W4

hu_la_tang.txt - 胡辣汤

Objectives

Ingredients

Instructions

  1. Combine half a jin of flour and three liang of water to form a dough.
  2. Knead the dough until it is smooth and elastic. Let it rest for 10-15 minutes.
  3. Add water to the dough, ensuring it is fully submerged.
  4. Wash the dough by gently kneading and stretching it. This will extract the gluten.
  5. Repeat the washing process for 3-4 times until the water runs clear and the gluten is yellow.
  6. Prepare the broth by simmering a large piece of beef bone for 8 hours or using a pressure cooker to soften beef for 40 minutes.
  7. Cut the beef into small cubes or thin slices.
  8. Cut the bean threads into 3 cm long pieces.
  9. Soak the kelp in water for 1-2 hours until it becomes soft.
  10. Remove any woody parts from the lily buds and cut them into 0.5-5 cm long pieces.
  11. Sauté scallions and ginger in oil until fragrant.
  12. Add the beef to the pot and stir-fry until cooked.
  13. Add yellow wine, soy sauce, and a mixture of pepper powder, five-spice powder, and chili powder dissolved in beef bone broth.
  14. Add the bean threads, kelp, lily buds, and peanuts to the pot.
  15. Stir in chicken essence or MSG.
  16. Create small dough balls or strips and add them to the boiling broth.
  17. Once the dough balls float to the surface, they are cooked.
  18. Mix a small amount of rice flour with water to create a slurry and add it to the soup to thicken it.
  19. Garnish with chopped scallions and coriander.
  20. Serve the Hu La Tang hot and enjoy.

Video: https://www.youtube.com/watch?v=4s1KoYRq2iI

hu_lu_bo_dun_niu_rou.txt - 胡萝卜炖牛肉

Objectives

Ingredients

Instructions

  1. Cut the carrots into 2 or 4 pieces depending on their size, using a rolling knife technique.
  2. Cut the beef brisket into walnut-sized pieces, about 3 cm wide.
  3. Place the beef in a pot with cold water and bring to a boil.
  4. Cover the pot and cook for 5 minutes.
  5. Drain the water and rinse the beef.
  6. Heat oil in a pan and add the bay leaf, scallions, ginger, garlic, and chili peppers.
  7. Stir-fry until fragrant and the chili peppers turn slightly brown.
  8. Add the beef and stir-fry for 2 minutes.
  9. Add the soy sauce and light soy sauce.
  10. Add water and bring to a boil.
  11. Transfer the mixture to a pressure cooker and add salt.
  12. Cook in the pressure cooker for 15 minutes after it reaches pressure, then let it sit for 10 minutes.
  13. Transfer the contents of the pressure cooker to a clay pot.
  14. Add the carrots and the broth from the pressure cooker.
  15. Bring to a boil and simmer for 30 minutes.
  16. Add MSG and stir.
  17. Garnish with coriander and serve.

Video: https://www.youtube.com/watch?v=Gu0ECG5UI2M

iron_plate_baked_fish.txt - 铁板烤鱼

Objectives

Ingredients

Instructions

  1. Trim the roots of the enoki mushrooms for a better presentation.
  2. Slice the onion into thick strips.
  3. Cut the celery into 5 cm long segments.
  4. Slice the lotus root into thin pieces.
  5. Slice the shiitake mushrooms into thick slices (about 1 cm).
  6. Cut the black fish down the spine, starting at the head.
  7. Use scissors to cut the gills and remove the intestines.
  8. Clean the fish and make shallow cuts on both sides of the fish, making sure to cut through the skin.
  9. Marinate the fish with garlic sauce, a small amount of soy sauce, and salt.
  10. Preheat the oven to 230 degrees Celsius.
  11. Place the marinated fish on a baking rack and bake for 20 minutes.
  12. While the fish is baking, stir-fry the Pixian bean paste in a pan until fragrant.
  13. Add water, black pepper sauce, and chicken essence to the pan and bring to a boil.
  14. Brush a small amount of oil on the fish.
  15. Sprinkle cumin powder on top of the fish.
  16. Bake the fish for an additional 2 minutes.
  17. Transfer the baked fish to a serving platter.
  18. Pour the prepared sauce over the fish.
  19. Serve immediately.

Video: https://www.youtube.com/watch?v=r3M3ffoa2EU

jiang_jigugu.txt - 酱脊骨 (Braised Pork Backbone)

Objectives

Ingredients

Instructions

  1. Soak the pork backbone in cold water for 3 hours.
  2. Bring a pot of water to a boil and add the pork backbone.
  3. Simmer for 10 minutes to remove impurities.
  4. Drain the pork backbone and rinse thoroughly.
  5. Heat a wok or large pot over medium heat.
  6. Add the rock sugar and stir until it melts and turns a golden brown color.
  7. Add the flower peppercorns, star anise, bay leaves, fennel seeds, dried tangerine peel, and cinnamon to the wok and stir-fry until fragrant.
  8. Add the onion and ginger and stir-fry until softened.
  9. Add the pork backbone and stir-fry until lightly browned.
  10. Add the Shaoxing wine, soy sauce, light soy sauce, dark soy sauce, red yeast rice powder, and salt.
  11. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour, or until the pork backbone is tender.
  12. Remove the pork backbone from the pot and set aside.
  13. Strain the sauce through a fine-mesh sieve and discard the solids.
  14. Return the pork backbone to the pot and add the strained sauce.
  15. Simmer for an additional 15 minutes, or until the pork backbone is very tender.
  16. Turn off the heat and let the pork backbone rest in the sauce for 30 minutes before serving.

Video: https://www.youtube.com/watch?v=ZMQg9A2GtVo

jiangmi_mian_nian_dou_bao.txt - 江米面粘豆包

Objectives

Ingredients

Instructions

  1. Combine 500g glutinous rice flour and 300g wheat flour in a bowl.
  2. Gradually add 6两 water while mixing, forming a dough.
  3. Knead the dough using a fist to press and squeeze, then rotate and knead until smooth.
  4. Prepare the bean filling by soaking 500g red beans for 10 hours.
  5. Rinse the beans thoroughly and add enough water to cover them.
  6. Pressure cook the beans for 10 minutes after reaching high pressure, then let them simmer for another 10 minutes.
  7. Heat 1两 pork lard in a pan over medium heat.
  8. Add 1.5两 white sugar and stir-fry until caramelized, creating a fragrant aroma.
  9. Add the cooked beans to the pan and stir-fry for 5-6 minutes, ensuring the filling is thick and flavorful.
  10. Shape the dough into small balls, about twice the size of the bean filling.
  11. Place a ball of bean filling in the center of each dough ball.
  12. Pinch the edges of the dough around the filling, creating a bun shape.
  13. Steam the buns for 20 minutes after the steamer reaches high pressure.
  14. Let the buns cool slightly before serving.

Video: https://www.youtube.com/watch?v=9lE-pJJAxCE

jiangzhi_zhouzi.txt - 姜汁肘子 (Ginger Braised Pork Knuckle)

Objectives

Ingredients

Instructions

  1. Soak the pork knuckle in cold water for 3 hours.
  2. Preheat the oven and place the pork knuckle on a baking sheet.
  3. Bake the pork knuckle until the skin is slightly charred, this helps remove any impurities.
  4. Rinse the pork knuckle with warm water and scrub with a metal scouring pad until the skin is clean.
  5. Place the pork knuckle in a pot of boiling water for 2 minutes to further clean it.
  6. Rinse the pork knuckle again and soak in cold water for 20 minutes.
  7. Heat a pot with vegetable oil and add the Pixian Doubanjiang.
  8. Stir fry the Doubanjiang until the oil turns red.
  9. Add the chopped ginger, green onion, and spices to the pot and stir fry until fragrant.
  10. Add the pork knuckle and soy sauce to the pot.
  11. Pour in enough water to cover the pork knuckle.
  12. Bring the pot to a boil, then reduce heat and simmer for 2 hours, or until the pork knuckle is tender.
  13. Remove the pork knuckle from the pot and set aside.
  14. Strain the broth and discard the spices.
  15. Add the Rice Wine, salt, chicken powder, sugar, vinegar, and pickled chili peppers (optional) to the broth.
  16. Bring the broth to a boil and thicken with cornstarch.
  17. Add the pork knuckle back to the pot and simmer for another 5 minutes.
  18. Remove the pork knuckle from the pot and place on a serving plate.
  19. Pour the broth over the pork knuckle.
  20. Garnish with chopped green onions and serve.

Video: https://www.youtube.com/watch?v=kzYhw-txv5E

jin_bing.txt - 筋饼 (Jīn Bǐng)

Objectives

Ingredients

Instructions

  1. Combine 1斤 (jīn) flour, 6两半 (liǎng bàn) water, 1克 (gè) salt, and 1克 (gè) white sugar in a bowl.
  2. Knead the dough for 4-5 minutes until it becomes smooth and elastic.
  3. Cover the dough with oil and let it rest for 5 minutes.
  4. To make the oil酥, combine 25克 (gè) flour and 25克 (gè) oil in a bowl and mix well.
  5. Divide the dough into 4 portions and roll each portion into a thin rectangle.
  6. Spread a thin layer of oil酥 on each dough rectangle and fold it into thirds.
  7. Stretch the dough out to a long rectangle and fold it in half.
  8. Spread another layer of oil酥 on the dough and fold it into thirds again.
  9. Let the dough rest for another 5 minutes.
  10. Roll out the dough to a thin circle or square.
  11. Heat a pan over medium heat and lightly grease it with oil.
  12. Place the dough in the pan and cook until it is golden brown and cooked through.
  13. Serve the jīn bǐng with your favorite fillings, such as eggs, vegetables, and sauces.

Video: https://www.youtube.com/watch?v=_ilT5qXNgDQ

jing_jiang_rou_si.txt - 京酱肉丝

Objectives

Ingredients

Instructions

  1. Cut the dried tofu into 6 pieces and steam for 10 minutes.
  2. Slice the scallions into thin strips, cut diagonally.
  3. Peel the cucumber and slice it into 3mm thick slices, then cut into thin strips.
  4. Cut the pork into thin strips, slicing diagonally to prevent the meat from breaking.
  5. Beat the egg white until foamy and set aside.
  6. Marinate the pork strips with a small amount of pepper water, salt, soy sauce, and MSG.
  7. Combine the egg white with 30g of cornstarch and mix well.
  8. Heat a pan over medium heat and add a small amount of oil.
  9. Once the oil is hot, add the marinated pork strips and stir gently, making sure not to overmix.
  10. Remove the pork strips from the pan and set aside.
  11. Add a small amount of oil to the pan and heat over medium heat.
  12. Add the sugar and stir until it melts and turns golden brown.
  13. Add the sweet bean sauce and stir until fragrant.
  14. Add the yellow wine and stir until combined.
  15. Add a small amount of water and taste the sauce. Adjust seasoning as needed.
  16. Add the pork strips back into the pan and coat with the sauce.
  17. Add a small amount of sesame oil and stir to combine.
  18. Arrange the pork strips, dried tofu, cucumber strips, and scallion strips on a plate.
  19. Serve immediately.

Video: https://www.youtube.com/watch?v=Rr7w2aXSs80

korean_spicy_pickled_cabbage.txt - Korean Spicy Pickled Cabbage

Objectives

Ingredients

Instructions

  1. Remove the root end of the cabbage.
  2. Cut the cabbage into irregular strips, with widths ranging from 2cm to less than 1cm.
  3. Mix the cabbage with salt and let it sit for 2 hours.
  4. After 2 hours, drain the excess water from the cabbage.
  5. Crush the garlic and mix it with fish sauce, chili powder, and 25g of water.
  6. Slice the apple, ginger, and onion into thin strips.
  7. Add the apple, ginger, onion, and sugar to the cabbage.
  8. Mix well and let the cabbage ferment for 3 days.
  9. The cabbage can be eaten after 3 days, but it will taste better after 5-8 days.

Notes

Video: https://www.youtube.com/watch?v=l51EoyjarQQ

korean_spicy_radish.txt - Korean Spicy Radish

Objectives

Ingredients

Instructions

  1. Cut the radish into strips about 0.5 cm thick.
  2. Mix the radish with 25 g of salt and let it marinate for at least 2 hours.
  3. After marinating, squeeze out excess water and air dry the radish until it is slightly dry.
  4. Wash the radish to remove any dirt or dust.
  5. Cut the apple into small pieces.
  6. Chop the ginger into small pieces.
  7. Cut the onion in half and slice it thinly.
  8. Crush the garlic cloves with 30 g of salt until it becomes a paste.
  9. Combine the chili powder, sugar, white vinegar, and fish sauce in a bowl.
  10. Put on gloves and mix the radish, apple, ginger, onion, garlic paste, and the chili sauce mixture together.
  11. Let the mixture ferment for 5 to 7 days at room temperature (around 20 degrees Celsius).
  12. Taste the radish and adjust the acidity by adding more vinegar if necessary.
  13. Serve the Korean spicy radish as a side dish.

Video: https://www.youtube.com/watch?v=Og-mhYgcGiM

ku_lei.txt - 苦累

Objectives

Ingredients

Instructions

  1. Cut the turnip into thin, irregular strips.
  2. Wash the turnip strips and combine them with carrot strips for added flavor and nutrition.
  3. Mix 2 ounces of flour and 2 ounces of corn flour in a bowl.
  4. Add a small amount of water to the flour mixture, stirring until it forms a thick paste.
  5. Place the turnip and carrot mixture into a steamer and steam for 4 minutes.
  6. While the turnip mixture is steaming, prepare the dipping sauce.
  7. Mince garlic and chop scallions.
  8. Combine the garlic, scallions, soy sauce, vinegar, chili powder, Sichuan pepper powder, and sesame oil in a small bowl.
  9. Once the turnip mixture is steamed, remove it from the steamer and arrange it on a plate.
  10. Serve the steamed turnip mixture with the dipping sauce.
  11. Enjoy the "苦累" by dipping the steamed vegetables into the sauce.
  12. For a different flavor experience, mix the sauce directly into the steamed vegetables.

Video: https://www.youtube.com/watch?v=5fBXITqBRSw

lamb_carrot_dumpling.txt - 羊肉胡萝卜水饺

Objectives

Ingredients

Instructions

  1. Rinse 50 grains of Sichuan peppercorns and add them to a pot with 0.5 jin of water.
  2. Bring the water to a boil and simmer for 2 minutes.
  3. Strain the flower pepper water, discarding the peppercorns.
  4. Mix 1 jin of flour with 0.6 jin of water and a pinch of salt.
  5. Knead the dough until it forms large, loose clumps.
  6. Cover the dough and let it rest for 10 minutes.
  7. Knead the dough again for a few minutes until smooth.
  8. Cut the carrot into 3-4 mm thick slices, then julienne them.
  9. Dice the shiitake mushrooms.
  10. Bring the flower pepper water to a boil again and add the carrot slices.
  11. Simmer for 2 minutes, then add the mushrooms and simmer for 1 more minute.
  12. Drain the carrot and mushrooms, setting them aside.
  13. Mince the ginger into fine pieces.
  14. Dice the lamb into small pieces, the size of a soybean.
  15. Combine the lamb, ginger, 1/3 of the green onion, 25g of soy sauce, MSG, and flower pepper water in a bowl.
  16. Add 0.2 jin of warm water to the meat mixture and stir well.
  17. Add 1.5 taels of oil to the meat mixture.
  18. Set the meat mixture aside.
  19. Divide the dough into 75-80 equal portions.
  20. Roll each portion into a long strip, then fold it into 4 sections.
  21. Roll the dough into thin circles.
  22. Place the carrot and mushrooms in a bowl and mix with the remaining green onion.
  23. Place a spoonful of filling in the center of each dough circle.
  24. Fold the dough over the filling and pinch the edges to seal.
  25. Place the dumplings in a steamer and steam until cooked through.
  26. Serve the dumplings hot with a drizzle of sesame oil (optional).

Video: https://www.youtube.com/watch?v=oF2UXGEz02k

lao_ban_xiao_hai_xian.txt - 捞拌小海鲜

Objectives

Ingredients

Instructions

  1. Prepare the dipping sauce:
  2. Combine 25g carrots, 5-6g chili peppers, 25g onion, 200g soy sauce, 500g water, 25g oyster sauce, and 25-30g chicken bouillon in a pot.
  3. Bring the mixture to a simmer over low heat and cook for 8 minutes.
  4. Strain the sauce through a fine-mesh sieve.
  5. Prepare the seafood:
  6. Rinse the seafood thoroughly.
  7. Cut the shrimp in half lengthwise and remove the vein.
  8. If using clams or razor clams, remove any sand or dirt.
  9. To prepare the abalone, insert a small metal spoon into the abalone and pry it open.
  10. Remove the intestines and any unwanted parts.
  11. Use a brush to clean the abalone.
  12. Press the abalone flat and make cross-shaped cuts about 4/5 of the way through the abalone.
  13. Cook the seafood:
  14. Bring a pot of water to a boil.
  15. Add the seafood and cook for 1.5 minutes.
  16. Remove the seafood from the pot and set aside.
  17. Assemble the dish:
  18. Combine 10g sugar, 2-5g honey, and 25g rice vinegar in a bowl.
  19. Add the seafood to a serving dish.
  20. Pour the dipping sauce over the seafood.
  21. Garnish with scallions, if desired.

Video: https://www.youtube.com/watch?v=DkDuJjVjfNw

lazi_jikuai.txt - 辣子鸡块

Objectives

Ingredients

Instructions

  1. Wash the chili peppers and Sichuan peppercorns.
  2. Cut the chicken legs into 1.5 cm cubes.
  3. Marinate the chicken with 25g soy sauce and pepper powder for 10 minutes.
  4. Add 2 egg yolks or 1 whole egg to the marinated chicken and mix well.
  5. Add 40g cornstarch to the chicken and mix until well combined.
  6. Heat oil in a pan until it reaches 70% heat (small bubbles appear).
  7. Fry the chicken in batches for 2 minutes, ensuring the pieces are not touching.
  8. Once the chicken is golden brown, remove it from the pan and set aside.
  9. Increase the heat to 60-70% and add the remaining chicken to the pan.
  10. Fry the chicken for another 2 minutes until it is a deep golden brown.
  11. Remove the chicken from the pan and set aside.
  12. Add the chili peppers and Sichuan peppercorns to the pan and stir-fry until fragrant and slightly oily.
  13. Add the ginger, garlic, and green onions to the pan and stir-fry until fragrant.
  14. Add the sesame seeds and peanuts to the pan and stir-fry until fragrant.
  15. Add salt, MSG, and a small amount of aged vinegar to the pan and stir-fry until combined.
  16. Add the fried chicken to the pan and toss to combine.
  17. Add a splash of sesame oil to the pan and stir-fry briefly.
  18. Serve immediately.

Video: https://www.youtube.com/watch?v=wSx8NQCBxR8

lazi_rouding.txt - 辣子肉丁 (Lazi Rouding)

Objectives

Ingredients

Instructions

  1. Wash the dried chili peppers thoroughly to remove dust and prevent them from burning when frying.
  2. Cut the scallions into large pieces.
  3. Cut the large fermented bean curd into small, diamond-shaped pieces.
  4. Cut the ginger into thin slices or crush it.
  5. Cut the garlic into thin slices or crush it.
  6. Cut the pork into 1.5 cm dices. You can cut them into squares or diamonds for a more attractive presentation.
  7. Marinate the pork dices with salt, MSG, Sichuan peppercorn powder, 15 grams of soy sauce, a small amount of dark soy sauce (for color), 1 egg white, cornstarch, and a little dry powder to thicken the marinade.
  8. Prepare the sauce by combining 1.5 tablespoons of water (preferably bone broth), salt, soy sauce, sugar, MSG, cornstarch, and a small amount of dark soy sauce. Add a dash of spicy chili oil for extra flavor.
  9. Heat oil in a wok or frying pan to 120 degrees Celsius.
  10. Gently slide the marinated pork dices into the hot oil and stir occasionally, allowing them to cook through.
  11. Once the pork dices are cooked, remove them from the pan and set aside.
  12. Heat more oil in the pan and add the dried chili peppers, scallions, and ginger. Stir-fry until fragrant.
  13. Add the green bell peppers and salt. Continue stir-frying.
  14. Add a small amount of soy sauce.
  15. Add the cooked pork dices back into the pan and stir-fry for a few seconds.
  16. Add the prepared sauce and stir-fry until the sauce thickens.
  17. Add the garlic and a splash of vinegar.
  18. Remove the dish from heat and serve immediately.

This authentic Northeastern Lazi Rouding is a flavorful and satisfying dish. The pork is tender and juicy, the chili peppers add a nice kick, and the green bell peppers provide a refreshing crunch. Enjoy it with rice or as a delicious side dish!

Video: https://www.youtube.com/watch?v=vARgA6Usbk0

lei_jiao_he_bao_dan.txt - 雷椒荷包蛋

Objectives

Ingredients

Instructions

  1. 拍碎蒜 (pai sui suan) - Smash the garlic.
  2. 擂辣椒 (lei la jiao) - Pound the chili peppers with the back of a knife.
  3. 热锅倒油 (re guo dao you) - Heat oil in a pan.
  4. 煎荷包蛋 (jian he bao dan) - Fry the eggs until golden brown on both sides.
  5. 切辣椒 (qie la jiao) - Cut the chili peppers into slices.
  6. 煎辣椒 (jian la jiao) - Fry the chili peppers until slightly crispy.
  7. 放豆豉 (fang dou chi) - Add the dried fermented black beans to the pan.
  8. 加黄酒生抽 (jia huang jiu sheng chou) - Add yellow wine and light soy sauce.
  9. 淋老陈醋 (lin lao chen cu) - Drizzle with aged vinegar.
  10. 出锅 (chu guo) - Remove from heat and serve.

Video: https://www.youtube.com/watch?v=K5FNT_jl5H8

liang_ban_qie_zi.txt - 凉拌茄子

Objectives

Ingredients

Instructions

  1. Choose a tender eggplant and break it in half.
  2. Steam the eggplant for 8 minutes.
  3. Prepare the sauce by chopping coriander, garlic, green pepper, and bell pepper into fine pieces.
  4. Heat oil in a pan and pour it over the chopped ingredients, adding peppercorn powder, salt, soy sauce, aged vinegar, and MSG.
  5. After steaming, let the eggplant cool down.
  6. Shred the eggplant into thin strips.
  7. Pour the sauce over the eggplant.
  8. Garnish with coriander, green pepper, and garlic.
  9. Mix the eggplant and sauce thoroughly before serving.

Video: https://www.youtube.com/watch?v=5Px58x8Ipaw

liu_bai_du.txt - 溜白肚

Objectives

Ingredients

Instructions

  1. Soak the pig stomach in water for at least two hours.
  2. Rub the pig stomach vigorously to remove any dirt or mucus.
  3. Turn the pig stomach inside out and remove any remaining fat or impurities.
  4. Rinse the pig stomach thoroughly with water.
  5. Boil the pig stomach in water for 5 minutes.
  6. Remove the pig stomach from the boiling water and rinse again.
  7. Scrape the pig stomach with a knife to remove any remaining impurities.
  8. Slice the pig stomach into thin, rectangular pieces.
  9. Place the sliced pig stomach in a pot and cover with water.
  10. Bring the pot to a boil over high heat.
  11. Reduce the heat to low and simmer for one hour.
  12. Remove the pig stomach from the pot and set aside.
  13. Heat oil in a wok over medium heat.
  14. Prepare the sauce by combining soy sauce, vinegar, sugar, MSG, salt, cornstarch, and meat broth.
  15. Add the peas and pork slices to the hot oil and stir-fry until cooked.
  16. Remove the peas and pork slices from the wok and set aside.
  17. Add the scallions, ginger, and garlic to the wok and stir-fry until fragrant.
  18. Add the sauce to the wok and bring to a boil.
  19. Add the pig stomach to the sauce and stir-fry until heated through.
  20. Add the peas and pork slices back to the wok and stir-fry until everything is heated through.
  21. Add a dash of vinegar and cilantro to the dish.
  22. Serve immediately.

Video: https://www.youtube.com/watch?v=GXWfWq78SUk

liu_gan_jian.txt - 溜肝尖

Objectives

Ingredients

Instructions

  1. Cut the pork liver into 6 cm long, 4-5 mm thick pieces. Ensure the liver is cut thick enough to retain blood plasma for tenderness.
  2. Cut green and sweet peppers into triangular pieces.
  3. Prepare the sauce: Combine 250 ml of clear broth (or meat/bone broth for richer flavor), soy sauce, dark soy sauce, chicken bouillon, MSG, sugar, and salt in a bowl. Add cornstarch slurry and mix well.
  4. Marinate the liver in a bowl with a small amount of salt and cornstarch.
  5. Heat oil in a wok or frying pan over medium heat.
  6. Test the oil temperature by dipping a chopstick into the oil and checking for gentle bubbling.
  7. Add the marinated liver to the hot oil, spreading it out evenly.
  8. Gently stir the liver to prevent sticking and ensure even cooking.
  9. Once the liver is cooked, remove it from the pan and set aside.
  10. Add scallions, ginger, and garlic to the pan and stir-fry briefly.
  11. Add the prepared sauce and bring to a simmer.
  12. Return the cooked liver to the sauce and stir gently to coat.
  13. Cook until the sauce thickens and the liver is heated through.
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=n4Y0uO9LiXE

liu_rou_duan.txt - 溜肉段

Objectives

Ingredients

Instructions

  1. Cut pork belly into 1 cm thick, 5 cm long pieces.
  2. Cut green pepper, chili pepper, carrot, or cucumber into desired shapes.
  3. Slice ginger, scallion, and garlic into thin pieces.
  4. Marinate the pork with ginger, scallion, salt, light soy sauce, MSG, and pepper for 10 minutes.
  5. Prepare the sauce by mixing water, salt, MSG, sugar, aged vinegar, and soy sauce.
  6. Prepare the batter by mixing water and starch. Add oil to the batter to prevent it from sticking.
  7. Heat oil in a wok until it reaches a high temperature.
  8. Dip the pork pieces into the batter and fry them until golden brown.
  9. Remove the fried pork from the wok and set aside.
  10. Add a small amount of oil to the wok and stir-fry the ginger, scallion, and garlic.
  11. Add the vegetables and stir-fry until they are tender.
  12. Add the fried pork and the sauce.
  13. Stir-fry until the sauce is thickened and coats the pork.
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=QN0otKfLr0E

liu_rou_pian.txt - 熘肉片 (Lìu Ròu Piàn)

Objectives

Ingredients

Instructions

  1. Cut the pork into thin slices, about the size of a large willow leaf.
  2. Marinate the pork in salt and water for a few minutes to tenderize.
  3. Rinse the pork in water to remove excess salt.
  4. Cut the cucumber and carrot into triangular or diamond shapes.
  5. Mix cornstarch, egg white, and a small amount of soy sauce to create a batter.
  6. Coat the pork slices in the batter.
  7. Prepare the sauce by mixing water, salt, MSG, sugar, soy sauce, and cornstarch.
  8. Heat oil in a wok or frying pan until it reaches a temperature where it starts to shimmer.
  9. Add the pork slices to the hot oil and stir-fry until they are golden brown and cooked through.
  10. Remove the pork from the oil and set aside.
  11. Add scallions and ginger to the wok and sauté until fragrant.
  12. Pour the sauce into the wok and bring to a simmer.
  13. Add the pork slices and vegetables back into the wok and stir-fry until the sauce thickens and coats the meat.
  14. Serve the 熘肉片 (Lìu Ròu Piàn) hot.

Video: https://www.youtube.com/watch?v=sIq3-cu9cU0

liu_shuang_duan.txt - 熘双段

Objectives

Ingredients

Instructions

  1. Cut the pork belly into 1cm thick slices, ensuring each piece is about 5cm long.
  2. Cut the green pepper into segments or cubes.
  3. Prepare the sauce:
    • Combine cold water, salt, sugar, and MSG in a bowl.
    • Add soy sauce and cornstarch.
    • Add a drop of sesame oil and garlic slices.
  4. Combine the black pepper and a pinch of salt, mix well.
  5. Mix cornstarch with water to create a thick batter.
  6. Heat oil in a wok until very hot.
  7. Dip the pork and shrimp in the batter and carefully add them to the hot oil.
  8. Fry the ingredients until golden brown and crispy.
  9. Remove the fried ingredients from the wok and set aside.
  10. Add a small amount of oil to the wok and add the sauce.
  11. Stir the sauce until it thickens.
  12. Add the fried pork and shrimp to the sauce and stir to coat.
  13. Add a splash of vinegar to the sauce.
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=13RSbu4_3S0

liu_song_hua.txt - 熘松花

Objectives

Ingredients

Instructions

  1. Steam the preserved egg for 12 minutes.
  2. Cool the egg and peel off the skin.
  3. Cut the preserved egg into 6-8 pieces, using a rolling cut (滚刀块, Gun Dao Kuai).
  4. Slice the ginger into 5cm long pieces and cut diagonally.
  5. Cut the scallions diagonally, separating the white and green parts.
  6. Cut the cucumber into wooden blocks (木扎片, Mu Za Pian), making sure it is thin and has a slight slope on both sides.
  7. Tear large wood ear pieces in half.
  8. Slice the bamboo shoot into comb-like pieces (梳子片, Shu Zi Pian).
  9. Prepare the sauce:
    • Mix 30g water, 25g aged vinegar, 30g soy sauce, 25g sugar, a pinch of salt, and MSG.
    • Add cornstarch slurry and sesame oil.
  10. Add the garlic to the sauce.
  11. Rinse the prepared ingredients with water and drain.
  12. Sprinkle flour on the preserved egg and add a little water to create a thin coating.
  13. Heat oil in a wok.
  14. Fry the preserved egg until the outside is crispy.
  15. Remove the preserved egg and set aside.
  16. Increase the oil temperature and fry the preserved egg again for 2 minutes.
  17. Fry the cucumber and bamboo shoot in a separate pan.
  18. Add the scallion and ginger to the wok and stir-fry until fragrant.
  19. Add the wood ear and pour in the prepared sauce.
  20. Add the preserved egg, cucumber, and bamboo shoot.
  21. Stir-fry until the sauce thickens.
  22. Serve immediately.

Video: https://www.youtube.com/watch?v=HwG1B6OzXPU

longjing_shrimp.txt - Dragon Well Shrimp

Objectives

Ingredients

Instructions

  1. Rinse the Dragon Well tea leaves with 80°C water and let them steep for 30 seconds.
  2. Drain the tea leaves and add fresh water.
  3. Remove the shrimp veins and pat dry with kitchen paper.
  4. Add the egg white to the shrimp and mix thoroughly.
  5. Add potato starch to the shrimp and mix well.
  6. Combine the steeped tea leaves, salt, sugar, and 1 tablespoon of water in a bowl.
  7. Heat the cooking oil in a pan over medium heat.
  8. Add the shrimp to the pan and gently shake the pan to cook evenly.
  9. Once the shrimp are cooked, add the Dragon Well tea mixture and stir to coat.
  10. Add the yellow wine and a small amount of sesame oil.
  11. Serve immediately.

Video: https://www.youtube.com/watch?v=ankAAwfMFbM

majiang_mian.txt - 麻酱拌面 (Mājiàng bànmiàn)

Objectives

Ingredients

Instructions

  1. Chop the coriander into 1 cm segments.
  2. Chop the scallion into 1 cm segments (optional).
  3. Slice the cucumber into 3-4 mm thick pieces, then julienne.
  4. Julienne the radish (optional).
  5. Blanch the radish in boiling water for a short time to make it crisp. Drain the water and add fresh water.
  6. Combine the star anise, Sichuan peppercorns, ginger, and garlic.
  7. Heat oil in a pan and fry the star anise, Sichuan peppercorns, ginger, and garlic until fragrant.
  8. Add water to the pan and bring to a boil.
  9. Remove the pan from the heat and let the mixture cool.
  10. Blanch the bean sprouts in boiling water for 15 seconds. Drain the water.
  11. Combine the peanut butter, sesame paste, and water in a bowl.
  12. Stir the mixture until it reaches a consistency that can be easily spread on the noodles.
  13. Add salt and MSG to the mixture and continue stirring until well combined.
  14. Cook the noodles according to package instructions.
  15. Drain the noodles and toss with the sesame sauce.
  16. Add the bean sprouts, cucumber, and radish to the noodles.
  17. Garnish with chopped coriander, scallion, and garlic.
  18. Serve immediately.

Important Notes:

Video: https://www.youtube.com/watch?v=Uhzf44elze8

majiang_tang_huajuan.txt - 麻酱糖花卷 (Mājiàng Táng Huājuǎn) - Sesame Paste and Sugar Steamed Rolls

Objectives

Ingredients

Instructions

  1. Combine 500g flour, 300g warm water, 5g white sugar, 5g yeast, and 3g aluminum-free baking powder in a bowl.
  2. Knead the dough until smooth and elastic.
  3. Cover the dough with a damp cloth and let it rise in a warm place until doubled in size (about 1 hour).
  4. While the dough is rising, steam the brown sugar for 6-8 minutes to dissolve any lumps.
  5. Divide the risen dough into two equal portions.
  6. Prepare the sesame paste filling by combining the steamed brown sugar and sesame paste in a bowl.
  7. Add a small amount of oil to the sesame paste mixture and stir until smooth.
  8. Roll out one portion of the dough into a rectangle, about 8 cm wide.
  9. Spread the sesame paste filling evenly over the dough, leaving a 1 cm border.
  10. Fold the dough into four layers, making sure the filling is well sealed.
  11. Cut the dough into 1 cm thick slices.
  12. Stack two slices of dough on top of each other.
  13. Gently twist the stacked slices together to create a spiral shape.
  14. Repeat steps 8-13 with the remaining dough.
  15. Place the steamed rolls in a steamer basket lined with parchment paper.
  16. Steam the rolls for 15 minutes over medium heat.
  17. Turn off the heat and let the rolls sit in the steamer for 2 minutes before serving.

Video: https://www.youtube.com/watch?v=rgZtrzo-eho

mapo_tofu.txt - 麻婆豆腐 (Mápó Dòufu)

Objectives

Ingredients

Instructions

  1. Prepare the meat: If using cooked beef, slice it into small pieces. If using raw beef, slice it thinly and then chop it into small pieces. If using pork belly, cut it into small cubes.
  2. Prepare the Pixian Doubanjiang: If the Pixian Doubanjiang is in large chunks, chop it into smaller pieces.
  3. Prepare the chili peppers: Cut the dried chili peppers into small pieces.
  4. Prepare the garlic: Smash the garlic cloves with the flat side of a knife to release their flavor. Then, chop the garlic into small pieces.
  5. Prepare the coriander: Remove the roots of the coriander and chop the leaves into 1 cm long pieces.
  6. Prepare the tofu: Cut the tofu into 1.5 cm cubes.
  7. Cook the tofu: Place the tofu cubes in a pot of cold water. Bring the water to a boil and simmer for 3 minutes. Remove the tofu from the pot and set aside.
  8. Heat a wok or pan over medium heat. Add a small amount of oil and heat it until it shimmers.
  9. Add the meat to the wok and stir-fry until it is browned.
  10. Add the lard to the wok and stir-fry until it melts.
  11. Add the chili peppers to the wok and stir-fry until they are slightly browned.
  12. Add the Pixian Doubanjiang to the wok and stir-fry until fragrant.
  13. Add the garlic, ginger, and cooking wine to the wok and stir-fry until fragrant.
  14. Add the clear broth, sugar, chicken powder, soy sauce, light soy sauce, and dark soy sauce to the wok and bring to a boil.
  15. Add the tofu to the wok and stir gently.
  16. Simmer the tofu for 2 minutes, or until it is heated through.
  17. Make a cornstarch slurry by mixing cornstarch with cold water.
  18. Add the cornstarch slurry to the wok and stir until the sauce thickens.
  19. Add the chili oil to the wok and stir gently.
  20. Serve the Mapo Tofu hot with rice or steamed buns.

Video: https://www.youtube.com/watch?v=1suVyP5t07g

material_oil.txt - 材料油

Objectives

Ingredients

Instructions

  1. Wash the Sichuan peppercorns and star anise, removing any dust.
  2. Soak them in water for a short time to absorb moisture.
  3. Cut the scallions into double-sided segments (or "签子葱").
  4. Cut the ginger into slices.
  5. Smash the garlic cloves.
  6. Heat the lard in a pot over medium heat.
  7. Add the Sichuan peppercorns, star anise, scallions, ginger, and garlic to the pot.
  8. Reduce heat to low and simmer until the ingredients are slightly browned.
  9. Add the soybean oil to the pot.
  10. Continue simmering until the oil turns a light brown color.
  11. Remove from heat and strain the oil into a clean container.
  12. The material oil is now ready to use.

Video: https://www.youtube.com/watch?v=pe9_zRD7URk

meat_mince_green_beans_noodles.txt - 肉末豆角拌面

Objectives

Ingredients

Instructions

  1. Wash and cut the long green beans into half-centimeter long pieces.
  2. Heat oil in a pan and stir-fry the minced meat until fragrant.
  3. Add 0.5 grams of Sichuan peppercorn powder, scallions, and ginger to the pan and stir-fry until fragrant.
  4. Pour in yellow wine and soy sauce, stir-fry until fragrant.
  5. Add the green beans and stir-fry until the aroma permeates the ingredients.
  6. Add salt to taste and stir-fry for about 2 minutes.
  7. Add half a pound of water (or meat broth if available) to the pan, ensuring the water covers the ingredients.
  8. Add a small amount of dark soy sauce to the pan.
  9. Stir-fry for 3 minutes, then add MSG or chicken bouillon.
  10. Thicken the sauce with rice water or a slightly thicker mixture.
  11. Add a little salad oil.
  12. Optional: Add five spice powder, 13 spices, or fermented soybean paste for a different flavor profile.
  13. Cook the noodles in boiling water for 3 minutes, then add a spoonful of water and cook for another 2 minutes.
  14. Pour the cooked noodles into a bowl and top with the meat and green bean sauce.
  15. Add a splash of hot oil for extra aroma and serve.

Video: https://www.youtube.com/watch?v=M6fBqRzbt_U

meat_noodles.txt - 肉末粉条

Objectives

Ingredients

Instructions

  1. Soak the noodles in water for 4-5 hours until soft. The noodles should be 25-30 cm long.
  2. Heat oil in a wok or pan over medium heat.
  3. Add the ground pork and stir-fry until cooked through.
  4. Add the green onions, ginger, and garlic and stir-fry until fragrant.
  5. Add the Shaoxing wine, soy sauce, white sugar, salt, MSG, chicken powder, and dark soy sauce.
  6. Add the noodles and bring to a boil.
  7. Simmer for 10 minutes until the noodles are cooked through and the sauce has thickened.
  8. Add the green and red chili peppers and stir-fry for a few minutes.
  9. Serve immediately.

Video: https://www.youtube.com/watch?v=OQg2Zb3JV9Y

meat_skin_seaweed.txt - 肉皮酥海带

Objectives

Ingredients

Instructions

  1. Wash the Sichuan peppercorns and star anise thoroughly.
  2. Prepare the aromatics:
    • Remove the root end of the garlic cloves and lightly smash them.
    • Peel and slice the ginger.
    • Slice the scallions.
  3. Select firm and crisp seaweed strips for the dish.
  4. Pressure cook the seaweed strips for 10-15 minutes until tender.
  5. Prepare the pork skin:
    • If using fresh pork skin, blanch it briefly in boiling water and then scrape off the hairs.
    • Alternatively, you can singe the hairs off with a flame.
    • If using pre-prepared pork skin, you can skip this step.
  6. Cut the pork skin into thin strips, about 1.5 cm wide and 5 cm long.
  7. Remove any excess fat from the pork skin strips, leaving a thin layer for flavor.
  8. Heat oil in a pot and add the Sichuan peppercorns and star anise to infuse the oil with flavor.
  9. Add the garlic, ginger, and scallions to the pot and stir-fry until fragrant.
  10. Add the pork skin strips to the pot and stir-fry for at least 2 minutes, or until they start to crisp up.
  11. Add the yellow wine to the pot and stir-fry briefly.
  12. Add the seaweed strips to the pot and stir-fry for a short time.
  13. Add the Pixian bean paste to the pot and stir-fry until fragrant.
  14. Add water to the pot, ensuring there is enough to cover the ingredients.
  15. Bring the mixture to a boil, then add the dark soy sauce, oyster sauce, white sugar, and chicken bouillon.
  16. Transfer the mixture to a pressure cooker.
  17. Cook on high pressure for 10 minutes, or 15 minutes for a softer texture.
  18. Allow the pressure to release naturally for 5 minutes before opening the pressure cooker.
  19. Remove the cooked meat skin and seaweed from the pressure cooker and set aside.
  20. Reduce the remaining broth over medium heat until it thickens slightly.
  21. Taste the broth and adjust the seasoning as needed.
  22. Add the cooked meat skin and seaweed back to the broth and stir to combine.
  23. Serve hot.

Video: https://www.youtube.com/watch?v=raIE-loQ8Z8

meat_slice_stir_fry_chinese_cabbage.txt - 肉片炒白菜

Objectives

Ingredients

Instructions

  1. Cut the Chinese cabbage into walnut-sized pieces, slicing diagonally.
  2. Heat a wok over high heat.
  3. Add oil to the wok and heat until it starts to smoke.
  4. Add the pork slices and stir-fry until they turn white.
  5. Add the scallion, ginger, and garlic and stir-fry until fragrant.
  6. Add the cooking wine and soy sauce and stir-fry briefly.
  7. Add the Chinese cabbage and stir-fry until it wilts slightly.
  8. Add the carrot, salt, MSG, and Sichuan pepper powder and stir-fry until the cabbage is tender.
  9. Mix cornstarch with water and add to the wok to thicken the sauce.
  10. Stir-fry until the sauce is thickened and the vegetables are cooked through.
  11. Serve immediately.

Video: https://www.youtube.com/watch?v=oLlPP9fCaDk

meat_stir_fried_green_pepper.txt - 肉丝炒青椒丝

Objectives

Ingredients

Instructions

  1. Cut the pork into thin strips. - 将猪肉切成细丝。
  2. Cut the green pepper into thin strips. - 将青椒切成细丝。
  3. Cut the garlic into thin slices. - 将大蒜切成薄片。
  4. Heat oil in a wok or frying pan over medium heat. - 在锅中倒入油，中火加热。
  5. Add the fatty pork strips to the wok and stir-fry until crispy and golden brown. - 将肥肉丝放入锅中，翻炒至酥脆金黄。
  6. Add the lean pork strips to the wok and stir-fry until they turn white. - 将瘦肉丝放入锅中，翻炒至变白。
  7. Add the garlic and stir-fry for a few seconds. - 加入大蒜，翻炒几秒钟。
  8. Add the green pepper strips and stir-fry for 1-2 minutes until they are tender-crisp. - 加入青椒丝，翻炒1-2分钟，至青椒变软。
  9. Add the soy sauce, salt, MSG, and cooking wine (if using). - 加入酱油、盐、味精和料酒 (如果使用)。
  10. Stir-fry for another minute until the flavors are well combined. - 翻炒1分钟，使味道充分融合。
  11. Serve immediately over rice. - 趁热盛出，搭配米饭食用。

Video: https://www.youtube.com/watch?v=2tRBwXliHtM

meat_stir_fried_with_chives.txt - 肉丝炒韭菜 (Ròusī Chǎo Jiǔcài)

Objectives

Ingredients

Instructions

  1. Cut the pork into thin strips. If using belly pork, freeze it first for easier cutting.
  2. Cut the ginger into fine pieces.
  3. Trim the chives, separating the roots and leaves. Cut the roots into 4 cm pieces and set the leaves aside.
  4. Wash the chives and let them drain for 30 minutes.
  5. Heat a wok or pan over high heat. Add vegetable oil and heat until smoking.
  6. Remove the oil from the wok.
  7. Add the pork to the hot wok and stir-fry until it turns white.
  8. Add the ginger and stir-fry briefly.
  9. Add the chives roots, cooking wine, and soy sauce. Stir-fry for a few minutes.
  10. Add salt and continue to stir-fry until the chives roots are tender.
  11. Add the chives leaves and continue to stir-fry until they are wilted.
  12. Add a little more salt and MSG if desired.
  13. Stir-fry for a few more seconds until the chives are just cooked through.
  14. Remove from heat and serve immediately.

Video: https://www.youtube.com/watch?v=0SpsTFl8Lu4

meat_with_eggplant.txt - 肉末茄子 (Ròu Mò Qié Zi)

Objectives

Ingredients

Instructions

  1. Cut the green and red peppers into 3-4 mm thick circles.
  2. Cut the pork belly into 3-4 mm thick slices, including the skin.
  3. Cut the pork belly slices into thin strips and then mince them into meat.
  4. Cut the eggplant into 10 cm long pieces and sprinkle with salt.
  5. Marinate the eggplant for 10 minutes.
  6. Mix together the vinegar, soy sauce, MSG, salt, sugar, chicken essence, and cornstarch to make the sauce.
  7. Heat oil in a wok over medium heat.
  8. Add the eggplant to the hot oil and fry until golden brown.
  9. Remove the eggplant from the wok and drain on paper towels.
  10. Add the minced pork to the wok and stir-fry until cooked through.
  11. Add the garlic, ginger, and green onion to the wok and stir-fry until fragrant.
  12. Add the cooking wine, soy sauce, pepper, and five-spice powder to the wok and stir-fry for a few seconds.
  13. Add the eggplant to the wok and toss to coat in the sauce.
  14. Add the sauce to the wok and stir-fry until thickened.
  15. Serve immediately.

Video: https://www.youtube.com/watch?v=UjJbFoEb-Y0

meicai_kou_rou.txt - 梅菜扣肉

Objectives

Ingredients

Instructions

  1. Soak the dried preserved mustard greens in warm water for 15 minutes.
  2. Rinse the mustard greens thoroughly to remove any dirt.
  3. Cut the mustard greens into 1 cm long pieces.
  4. Use a kitchen scraper to clean the pork belly.
  5. Blanch the pork belly in cold water for 3 minutes.
  6. Heat oil in a pan and fry the pork belly until golden brown.
  7. Mix 20 grams of fermented bean curd sauce with 20-25 grams of soy sauce.
  8. Add 30 grams of sugar and a pinch of salt to the sauce.
  9. Spread the sauce evenly on the pork belly.
  10. Set the pork belly aside to dry.
  11. Cut the mustard greens into small pieces.
  12. Heat oil in a pan and fry the star anise until fragrant.
  13. Add chili peppers, scallions, and ginger to the pan and stir-fry.
  14. Add the mustard greens and stir-fry for 2 minutes.
  15. Combine the fermented bean curd sauce, soy sauce, sugar, salt, and MSG.
  16. Arrange the pork belly slices in a bowl, skin side down.
  17. Top with the stir-fried mustard greens.
  18. Pour the sauce over the meat and vegetables.
  19. Add a little water, sugar, and soy sauce to the bowl.
  20. Cover the bowl and steam for 20 minutes on high heat.
  21. Reduce the heat to medium and continue steaming for another 20 minutes.
  22. Let the dish rest for 30 minutes.
  23. Ladle the sauce over the pork and vegetables.
  24. Garnish with a drizzle of sesame oil.
  25. Serve hot.

Video: https://www.youtube.com/watch?v=WRDl_vJsk4U

missing_transcript.txt - Missing Transcript

Objectives

Instructions

Video: https://www.youtube.com/watch?v=5ZC7OP2mXgI

mushroom_sauce.txt - 蘑菇酱

Objectives

Ingredients

Instructions

  1. 拍蒜 - Smash the garlic.
  2. 剁蒜 - Chop the garlic into fine pieces.
  3. 切葱 - Cut the scallions into four pieces.
  4. 切蘑菇 - Cut the mushrooms into 1cm cubes.
  5. 切杏鲍菇 - Cut the king oyster mushrooms into 1cm cubes.
  6. 去除红椒蒂 - Remove the stem from the red pepper.
  7. 剁豆瓣 - Chop the fermented bean paste finely.
  8. 煸蘑菇 - Sauté the mushrooms in a pan until they release their moisture.
  9. 加入辣椒 - Add the red pepper to the pan and cook until softened.
  10. 加入葱姜 - Add the scallions and ginger to the pan.
  11. 加入酱料 - Add the soy sauce, fermented bean paste, and oyster sauce to the pan.
  12. 炒酱 - Stir-fry the sauce until fragrant.
  13. 加入味精和白糖 - Add MSG and sugar to the pan.
  14. 装坛 - Transfer the sauce into a sterilized container.

Video: https://www.youtube.com/watch?v=H0lf_jFUiJc

nine_turn_intestine.txt - 九转大肠

Objectives

Ingredients

Instructions

  1. Wash the intestines thoroughly with flour to remove any mucus.
  2. Use a toothpick to secure the intestines in a cross pattern, preventing them from deforming.
  3. Boil the intestines in water with yellow wine, scallions, and ginger for about 1 hour and 10 minutes.
  4. Cool the intestines and slice them into 1-inch pieces.
  5. Heat oil in a pan and add white sugar, caramelizing it until golden brown.
  6. Add scallions and ginger to the pan and stir-fry until fragrant.
  7. Pour in cooking wine and soy sauce.
  8. Add the sliced intestines, bone broth or water, a blend of soy sauce, light soy sauce, salt, and 1.5 liang of white sugar.
  9. Simmer the dish until the sauce thickens and coats the intestines.
  10. Add rice vinegar, cinnamon powder, black pepper, and a small amount of sand ginger to the sauce.
  11. Stir the sauce and pour it over the intestines.
  12. Finish by drizzling sesame oil or pepper oil and a touch of salad oil on top.

Video: https://www.youtube.com/watch?v=3nGD1Dc4P38

northeast_potato_mash.txt - 正宗东北土豆泥

Objectives

Ingredients

Instructions

  1. Cut potatoes into thick slices (about 0.5 cm thick) or quarters.
  2. Steam potatoes until cooked through.
  3. Chop shiitake mushroom stems and discard.
  4. Chop shiitake mushrooms into 1 cm cubes.
  5. Chop red bell pepper into 1 cm cubes.
  6. Chop green onion into small pieces (about the size of a peanut).
  7. Mince ginger.
  8. Chop cilantro into small pieces.
  9. Chop garlic into small pieces (about the size of a soybean).
  10. Heat oil in a pan over medium heat.
  11. Add soy sauce to the pan and stir-fry until fragrant.
  12. Add shiitake mushrooms and red bell pepper to the pan and stir-fry until softened.
  13. Add water, salt, and MSG to the pan and bring to a boil.
  14. Add cornstarch to the pan and stir until sauce thickens.
  15. Mash cooked potatoes.
  16. Add the sauce to the mashed potatoes and mix well.
  17. Garnish with cilantro, green onion, and garlic.
  18. Serve hot.

Video: https://www.youtube.com/watch?v=b0ZO0ldU8U4

northeast_spicy_tofu.txt - 东北麻辣豆腐

Objectives

Ingredients

Instructions

  1. Cut the tofu into 2 cm cubes.
  2. Mince the ginger and slice the scallions.
  3. Combine the chili powder, Sichuan peppercorns, scallions, ginger, and a small amount of salt in a bowl.
  4. Heat a pot over medium heat.
  5. Add the soy sauce to the pot.
  6. Add the tofu to the pot and allow the soy sauce to permeate the tofu.
  7. Add the broth to the pot.
  8. Add the chili oil to the pot.
  9. Add the salt to the pot.
  10. Add the cornstarch to the pot.
  11. Stir the ingredients in the pot until the sauce thickens.
  12. Add the chili powder, Sichuan peppercorns, scallions, and ginger mixture to the pot.
  13. Stir the ingredients in the pot until well combined.
  14. Serve immediately.

Video: https://www.youtube.com/watch?v=cYJTFPngtEE

oil_braised_green_beans.txt - 油焖豆角丝

Objectives

Ingredients

Instructions

  1. Wash the Sichuan peppercorns and star anise.
  2. Crush the ginger and cut the scallions diagonally.
  3. Slice the garlic cloves and set aside.
  4. Cut the carrots into thin strips.
  5. Cut the green beans into 7-8 cm long strips.
  6. Blanch the carrots in boiling water for a short time.
  7. Blanch the green beans in boiling water with alkaline soda for about 30 seconds.
  8. Rinse the blanched green beans with cold water and drain.
  9. Heat a small amount of oil in a pan over low heat.
  10. Add the scallions, ginger, Sichuan peppercorns, and star anise to the pan and fry until fragrant (about 2 minutes).
  11. Remove the fried ingredients from the pan and set aside.
  12. Add yellow wine, soy sauce, water, salt, sugar, and MSG to the pan.
  13. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes.
  14. Add the green beans and garlic to the pan.
  15. Stir-fry for a few minutes until the green beans are tender and slightly crispy.
  16. Serve immediately.

Video: https://www.youtube.com/watch?v=u4g_kB0REpE

oil_braised_shrimp.txt - 油焖大虾

Objectives

Ingredients

Instructions

  1. Clean the shrimp by removing the legs, antennae, and intestinal vein.
  2. Cut the shrimp diagonally, making a cut about 4/5ths of the way through the shrimp.
  3. Marinate the shrimp with 1 tablespoon of ginger, 1 tablespoon of salt, and 1 tablespoon of oil for 5 minutes.
  4. Cut the scallion into 1 cm thick pieces and arrange them in a flower shape.
  5. Cut the cherry tomato in half.
  6. Heat oil in a wok over medium-high heat.
  7. Add the marinated shrimp to the hot oil and stir-fry until both sides are reddish-brown.
  8. Add the cooking wine, vinegar, sugar, and tomato sauce to the wok and stir-fry until the sauce thickens slightly.
  9. Add the broth, soy sauce, and black pepper to the wok and bring to a boil.
  10. Reduce the heat to low and simmer for a few minutes, allowing the shrimp to absorb the flavors.
  11. Remove the ginger and scallion from the wok.
  12. Drizzle a little oil over the shrimp and sauce.
  13. Garnish with cherry tomato halves and serve immediately.

Video: https://www.youtube.com/watch?v=HMPgcaCQ0Hs

old_kitchen_cabbage.txt - 老厨白菜

Objectives

Ingredients

Instructions

  1. Soak the starch noodles in water until they are soft enough to be broken by hand.
  2. Boil the noodles for 3 minutes.
  3. Drain the noodles and mix them with soy sauce, dark soy sauce, and Sichuan peppercorn powder.
  4. Cut the cabbage leaves into thin slices.
  5. Separate the cabbage stem from the leaves.
  6. Break the cabbage stem into walnut-sized pieces.
  7. Gently pat the cabbage stem to release its juices.
  8. Slice the cabbage stem into thin strips.
  9. Wash the cabbage and drain it.
  10. Heat oil in a pan and add the cabbage stem.
  11. Stir-fry the cabbage stem until it releases some water.
  12. Add Sichuan peppercorns and star anise to the pan and stir-fry until fragrant.
  13. Add the pork belly and cook until it turns white.
  14. Add the chili peppers and stir-fry until they turn slightly brown.
  15. Add the scallions, ginger, and garlic and stir-fry until fragrant.
  16. Add cooking wine or yellow wine and soy sauce.
  17. Add the cabbage leaves and stir-fry until they are wilted.
  18. Add salt and dark soy sauce.
  19. Add a small amount of old vinegar.
  20. Add the starch noodles and stir-fry until they are evenly coated.
  21. Add a small amount of white sugar to balance out the acidity of the vinegar.
  22. Add chicken bouillon and reduce the sauce.
  23. Add sesame oil and serve.

Video: https://www.youtube.com/watch?v=OaoboQSyNDM

old_vinegar_peanuts.txt - 老醋花生

Objectives

Ingredients

Instructions

  1. Combine ginger, rock sugar, peppercorns, coriander, and bay leaves in a pot.
  2. Add old vinegar and rice vinegar.
  3. Bring the mixture to a boil over high heat.
  4. Reduce heat to medium-low and simmer for 3-4 minutes, until the sauce thickens.
  5. Stir in soy sauce and oyster sauce.
  6. Remove the sauce from heat and let it cool completely.
  7. Heat oil in a wok or deep fryer to a high temperature.
  8. Add garlic cloves and fry until golden yellow.
  9. Add peanuts and fry until golden yellow and crispy.
  10. Remove peanuts from the oil and drain on paper towels.
  11. Once the sauce is completely cool, toss the peanuts in the sauce.
  12. Serve immediately or let cool completely before serving.
  13. For a different variation, add sliced or diced cucumber and carrot to the peanuts while still warm.

Video: https://www.youtube.com/watch?v=Ui6yBvO7ZMI

over_oil_meat_noodles.txt - 过油肉拌面

Objectives

Ingredients

Instructions

  1. Cut the beef into thin slices, about 3 mm thick.
  2. Marinate the beef with soy sauce, Sichuan peppercorn powder, MSG, salt, black pepper powder, and one egg.
  3. Add 1/2 ounce of water starch to the beef and mix well.
  4. Marinate the beef for at least 15 minutes.
  5. Cut the onion into 1.5 cm squares.
  6. Cut the red pepper into squares.
  7. Cut the wood ear mushrooms into smaller pieces.
  8. Heat oil in a wok over medium heat.
  9. Add the marinated beef to the wok and stir-fry until cooked through.
  10. Remove the beef from the wok and set aside.
  11. Add the onion, red pepper, and wood ear mushrooms to the wok and stir-fry until softened.
  12. Add the cooked beef back to the wok.
  13. Add the cooking wine, yellow wine, seafood soy sauce, light soy sauce, and a small amount of broth to the wok.
  14. Add salt to taste.
  15. Add MSG and chicken bouillon.
  16. Thicken the sauce with a little bit of starch.
  17. Serve the over-oil meat over noodles.

Video: https://www.youtube.com/watch?v=Uxvm8hrZEcM

pa_luobo.txt - 扒萝卜

Objectives

Ingredients

Instructions

  1. Peel the radish and cut it into 12 smaller, round pieces.
  2. Blanch the radish pieces in boiling water with salt for 2 minutes.
  3. Heat oil in a pan and caramelize sugar until it turns a dark brown color.
  4. Add onion, ginger, and garlic to the pan and stir-fry until fragrant.
  5. Add the blanched radish pieces to the pan and stir-fry with soy sauce, oyster sauce, and salt.
  6. Transfer the mixture to a pressure cooker and cook for 6 minutes after the pressure builds.
  7. Remove the pressure cooker from heat and let the steam release naturally.
  8. Return the mixture to the pan and simmer until the sauce thickens.
  9. Slice the cucumber in half and arrange it on a plate.
  10. Blanch the garlic chives and arrange them on top of the cucumber.
  11. Pour the sauce over the radish pieces and garnish with a few drops of oil.
  12. Serve immediately.

Video: https://www.youtube.com/watch?v=6-mYFq3Fcu0

pork_and_glass_noodle_stew.txt - 猪肉炖粉条

Objectives

Ingredients

Instructions

  1. Wash and prepare the ingredients:
  2. Wash the star anise, Sichuan peppercorns, scallions, ginger, and garlic.
  3. Cut the scallions diagonally into segments.
  4. Cut the ginger into small pieces and smash them.
  5. Cut the pork belly into large thick slices, approximately 0.5 cm thick.
  6. Tear the Napa cabbage leaves into walnut-sized pieces.
  7. Break the Napa cabbage stems into walnut-sized pieces.
  8. Marinate the pork belly:
  9. Boil water and pour it over the pork belly.
  10. Let it soak for 1 minute.
  11. Scrape off the scum from the pork belly.
  12. Wash the pork belly again with clean water.
  13. Prepare the stew:
  14. Heat a large pot over medium heat.
  15. Add white sugar and melt it to create a caramel color.
  16. Add the scallions, ginger, and garlic and stir-fry until fragrant.
  17. Add the cooking wine and soy sauce and stir-fry for a few seconds.
  18. Pour in water and bring the mixture to a boil.
  19. Add the pork belly and simmer for 30 minutes.
  20. Add the glass noodles:
  21. After 30 minutes, add the wide glass noodles to the pot.
  22. Simmer for 15 minutes.
  23. Add the Napa cabbage:
  24. Add the Napa cabbage and stir-fry for 8-10 minutes.
  25. Season and finish:
  26. Add MSG and chicken bouillon for additional flavor.
  27. Simmer for 3 minutes.
  28. Garnish with chopped spring onions.
  29. Serve hot.

Video: https://www.youtube.com/watch?v=CbAiMStdrPU

potato_pancake_and_dumpling_soup.txt - 土豆饼疙瘩汤

Objectives

Ingredients

Instructions

  1. Peel and wash the potatoes.
  2. Add scallions, Sichuan peppercorns, five-spice powder, thirteen-spice powder, salt, and chicken bouillon to the potatoes.
  3. Add water to the potato mixture and mix well.
  4. Heat a pan over medium heat and add a generous amount of oil.
  5. Swirl the oil around the pan to coat it evenly.
  6. Pour out the excess oil.
  7. Make the potato pancakes:
    • Add flour to the potato mixture, mixing until it forms a dough that can be shaped into pancakes.
    • Form the potato dough into small, flat pancakes.
    • Add a small amount of oil to the pan and heat it.
    • Fry the potato pancakes until golden brown on both sides.
  8. Make the dumpling soup:
    • Add scallions, yellow wine, soy sauce, and cold water to a pot.
    • Bring the mixture to a boil.
    • Mix 2.5 ounces of flour with 1/10 of an egg, a pinch of salt, and water.
    • Knead the mixture until it forms small, flaky dumplings.
    • Add the dumplings to the boiling soup.
    • Add salt, chicken bouillon, and pepper to taste.
    • Add spinach to the soup.
    • Pour in the beaten egg, stirring gently.
  9. Serve the potato pancakes with the dumpling soup.

Video: https://www.youtube.com/watch?v=2QKKrgGK99w

potato_steamed_ribs.txt - 土豆蒸排骨

Objectives

Ingredients

Instructions

  1. Cut the ribs into 1-inch pieces.
  2. Wash the ribs thoroughly in a bowl with salt for 3 minutes.
  3. Drain the water from the bowl and wash the ribs again with fresh water.
  4. Mince the ginger and chop the scallions.
  5. Add the ginger, scallions, Sichuan peppercorn powder, soy sauce, dark soy sauce, sugar, MSG, and chicken powder to the ribs.
  6. Marinate the ribs for 10-15 minutes.
  7. Cut the potatoes into large cubes.
  8. Arrange the potatoes around the marinated ribs in a steamer.
  9. Steam for 5 minutes.
  10. Cover the steamer with a plate and steam for an additional 15 minutes.
  11. Sprinkle chopped coriander, chili peppers, and chili oil on top.
  12. Serve immediately.

Video: https://www.youtube.com/watch?v=Rbm8n6PX8kA

pressure_cooker_mackerel.txt - Pressure Cooker Mackerel

Objectives

Ingredients

Instructions

  1. Clean and prepare the mackerel by removing scales and internal organs.
  2. Cut the mackerel into 1.5-inch slices, ensuring the cuts are not too close together.
  3. Rub salt and soy sauce onto the mackerel, ensuring the fish is well-coated.
  4. Heat a pan over medium heat and add a small amount of oil.
  5. Place the mackerel in the pan and cook until the skin turns golden brown and slightly crispy.
  6. Remove the mackerel from the pan and set aside.
  7. Add more oil to the pan and sauté the sliced scallion, crushed ginger, peppercorns, star anise, and chili peppers until fragrant.
  8. Add the Pixian Doubanjiang and stir-fry until fragrant and the oil turns red.
  9. Add the mackerel back to the pan and stir-fry for a few minutes.
  10. Add the yellow wine, white sugar, and enough water to cover the mackerel.
  11. Transfer the mackerel and sauce to a pressure cooker.
  12. Close the pressure cooker and cook for 30 minutes.
  13. Once the pressure cooker is done, release the pressure and open the lid.
  14. Remove the mackerel and sauce from the pressure cooker.
  15. Simmer the sauce over low heat until it thickens.
  16. Strain the sauce through a sieve to remove the spices.
  17. Drizzle a few drops of sesame oil into the sauce (optional).
  18. Pour the sauce over the mackerel and serve.

Video: https://www.youtube.com/watch?v=vk7o7gVRObQ

pu_shao_ji_tui.txt - 蒲烧鸡腿

Objectives

Ingredients

Instructions

  1. Use kitchen scissors to cut the chicken legs along the bone.
  2. Make criss-cross cuts on the chicken legs, about 4/5 of the way through.
  3. Combine chopped onions and ginger in a bowl, rub with your hands until sticky.
  4. Add salt, chicken powder, and soy sauce to the bowl and mix well.
  5. Add pepper and mix again.
  6. Marinate the chicken legs for 5-6 minutes, maximum 10 minutes.
  7. Arrange the chicken legs on a plate and pat them with the marinade.
  8. Heat a pan over medium heat and add a small amount of oil.
  9. Grill the chicken legs, skin side down, until golden brown.
  10. Prepare the sauce by mixing water, soy sauce, sugar, chicken powder, honey, and a small amount of tomato paste.
  11. Check if the chicken legs are cooked through by gently pressing on them.
  12. Remove the chicken legs from the pan and set aside.
  13. Add the prepared sauce to the pan, bring to a boil, and reduce to a thick consistency.
  14. Pour the sauce over the cooked chicken legs.
  15. Garnish with chopped green onions.
  16. Serve immediately.

Video: https://www.youtube.com/watch?v=2D0h3YHeUd0

qingjiao_chaotudoupian.txt - 青椒炒土豆片

Objectives

Ingredients

Instructions

  1. Cut the pork belly into thin slices.
  2. Cut the potatoes into triangular slices, about 3mm thick.
  3. Wash the potatoes to prevent them from sticking to the pan.
  4. Cut the green peppers in half and break them into walnut-sized pieces.
  5. Heat oil in a wok over medium heat.
  6. Add the pork belly and stir-fry until fragrant.
  7. Add the scallions, ginger, and a small amount of garlic.
  8. Pour in cooking wine, soy sauce, and a pinch of Sichuan peppercorn powder.
  9. Add the green peppers and potato slices to the wok and stir-fry until cooked through.
  10. Season with salt, MSG, and a dash of vinegar.
  11. Garnish with garlic and serve immediately.

Video: https://www.youtube.com/watch?v=353X3iAIGug

qingtang_huntun.txt - 清汤馄饨

Objectives

Ingredients

Instructions

  1. Chop ginger and scallions separately. Do not add too much ginger.
  2. Combine shrimp flakes, dried seaweed, scallions, cilantro, and cucumber in a bowl.
  3. Add a few drops of sesame oil to the bowl.
  4. Combine pork filling, salt, MSG, pepper, soy sauce, oil, and 25g water in a bowl.
  5. Mix the meat filling in one direction until it becomes stringy.
  6. Add more water if the filling is too dry.
  7. Bring a pot of water to a boil.
  8. Wet the edges of a wonton wrapper with water.
  9. Add a spoonful of meat filling to the center of the wrapper.
  10. Fold the wrapper into a triangle shape and pinch the edges to seal.
  11. Place the wontons in the boiling water.
  12. Cook for 3 minutes, or until the wontons float to the surface.
  13. While the wontons are cooking, prepare the soup by adding salt, chicken bouillon, and pepper to a bowl of water.
  14. Dilute the soup with cold water.
  15. Once the wontons are cooked, ladle the soup over them.
  16. Add a few drops of sesame oil or pork lard to the soup.
  17. Serve immediately.

Video: https://www.youtube.com/watch?v=SO5wuy5Ffbg