Recipes

Ingredients

5 bok choy separated
1 tbsp. vegetable cooking oil

100 g pork belly , cut into small pieces

2 garlic cloves ,mino sections.

Prepare Pork Belly: Remove the skin of theced

1 thumb ginger , minced

1 scallion , minced

3 fresh red Thai pepper

2 tbsp. light soy sauce , divided

a small pinch of salt

1 tsp. sesame oil

Instructions

• Prepare Bok Choy: Wash and drain the Bok Choy. If you get a larger Bok Choy, cut it int pork belly and then cut into small strips or slices.
• In a hot wok, add some oil and then fry pork belly until slightly seared. In this process, the pork belly will release some lard which will enhance the flavor of bok choy greatly. We love to fry green leaf vegetables with animal fat.
• Add garlic and ginger, and half of the light soy sauce. Fry for a while until the flavors are well combined.
• Add the Bok Choy and continue to fry until the leaf becomes soft.
• Add the remeaning light soy sauce and a very small pinch of salt.
• Finally, add the red Thai pepper circles. I love to add Thai pepper in this step since it reduces the heat and keeps a touch of freshness from those papers.
• Add sesame oil, mix well and serve hot.

Ingredients

100 g Beef

100 g shrimp

2 cloves garlic minced

1 thumb ginger minced

2 red Thai chili pepper cut into small circles

2 scallions cut into sections

2 tbsp. vegetable cooking oil for stir frying

Stir Fry Bowl Sauce

1 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1 tsp. dark soy sauce

dash of white pepper

1/8 tsp. salt

1/4 tsp.sugar

Beef Marinating

1 tbsp. Bowl sauce we made in previous step

1 tbsp. cornstarch

1 tbsp. water

1/2 tbsp. vegetable cooking oil

Instructions

Make the stir-fry sauce

• Combine light soy sauce with dark soy sauce, oyster sauce, sugar, salt and pepper in a small bowl. Divide the sauce into two portions: scoop around 1 tablespoon of sauce as marinating sauce and half as stir-frying sauce.

Marinate the beef

• Scoop around 1 tablespoon of the stir-fry sauce we prepared in the previous step. Use your hand to grasp the beef or mix until the meat absorbs the flavors. Then, add some extra water and cornstarch. Mix well until each of the beef slice is well coated by the marinating.
• Add vegetable cooking oil to the beef and then mix well.

Fry the beef

• Heat your wok or pan until very hot. Add cooking oil and fry minced garlic, ginger, and scallion white until aromatic. Spread the beef slices when the oil is warm but not hot. Let them stay for 3-5 seconds, then quickly fry them until they turn pale. Transfer out immediately.

Fry the shrimp

• Leave the oil in the wok and add the shrimp. Fry for about half a minute until it changes color.

Mix them up

• Add scallion sections and chopped Thai peppers. Return the beef and pour it into the bow sauce we prepared in the previous step. Quickly mix everything up.

Ingredients

3 tbsp. vegetable cooking oil , or use butter

2 green onions , chopped

ground black pepper ,for garnishing

Shrimp marinating

12 shrimp ,shelled and deveined

1/4 tsp salt ,divided

1 tsp. Shaoxing wine

2 dashes ground pepper

Egg mixture

4 large eggs ,room temperature

1/2 tbsp. light soy sauce

1/4 tsp. salt

Starch water

2 tbsp. warm water

1 tbsp. cornstarch

Instructions

Put the shrimp into a bowl and add ¼ teaspoon of salt, 1 teaspoon of cooking wine, and 2 dashes of black pepper. Mix and marinate for 10 minutes before using.

Mix cornstarch with water firstly and then whisk the eggs in a bowl, and add ¼ teaspoon of salt, 1 teaspoon of light soy sauce, and a mixture of cornstarch and water (stirred together in a ratio of 1:2). Mix well and set aside for later use.

Heat cooking oil (highly recommend using non-stick pan) and fry the shrimp until pink. It should be very quick. When cooking your shrimp, be careful not to overcook them. Fry them just until they curl and turn slightly pink, only half cooked please.

Pour in egg mixture and let it stay for 3-5 seconds until the mixture starts to bubble up.

Slow down the heat and give a gentle stir to make sure that there is no egg sticky to the bottom of the pan.When you see the egg mixture start to solidify at the bottom of the pan, push it to one side to allow the new egg mixture to flow into the empty space. Repeat this action several times until the eggs are cooked to a smooth and custardy consistency. Sprinkle chopped scallions on top of the eggs and serve.

Ingredients

200 g pork butt or tenderloin , thinly sliced

Marinating

1/4 tsp. salt , optional (you can skip this for a less salted dish)

1/2 tbsp. Shaoxing cooking wine

1/2 tbsp. light soy sauce

2 tbsp. water or chicken stock

1/4 tsp. white pepper powder

3 tsp. cornstarch

1/2 tbsp. vegetable oil

1/2 head broccoli , middle size

Stir fry

3 tbsp. cooking oil

1/2 thumb ginger ,skin removed and sliced

3 garlic cloves ,sliced

1/2 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1 tsp. sesame oil , optional

Instructions

Marinate the pork

Thinly slice the pork. Add salt (or skip the salt if you want a less salted dish), Shaoxing wine, light soy sauce, and white pepper. Mix well.

Add water or stock in. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed, then add cornstarch. Set aside for 15 minutes. Mix in around 1/2 tablespoon of vegetable cooking just before frying.

Blanch the broccoli

Bring a large pot of water to a boiling, add a pinch of salt and 1/2 teaspoon of vegetable oil, blanch the broccoli for around 15 seconds, transfer out and drain.

Fry the pork

Heat your wok or pan first. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 3-5 seconds and then quickly fry them until turns pale. Transfer out immediately.

Mix up with broccoli

Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic and ginger until aromatic. Place blanched broccoli in ,add oyster sauce and light soy sauce. Fry for around 15 second to make sure the flavor is combined.

Return pork , drizzle sesame oil. Quickly mix well and transfer out. Serve hot!

Ingredients

200 g pork butt or tenderloin , thinly sliced

200 g bean sprouts , remove the roots

Marinating

1/4 tsp. salt , optional (you can skip this for a less salted dish)

1/2 tbsp. Chinese cooking wine

1 tbsp. light soy sauce

1 tsp. dark soy sauce

2 tbsp. water or chicken stock

1/4 tsp. white pepper powder

3 tsp. cornstarch

1/2 tbsp. vegetable oil

Stir fry

cooking oil as needed

3 garlic cloves ,sliced

1/2 thumb ginger ,skin removed and sliced

1/2 tbsp. light soy sauce

2 hot Thai pepper , cut into circle

2 scallions , cut into section

1 tsp. sesame oil , optional

Instructions

Marinate the Pork

Combine the shredded pork with light soy sauce, dark soy sauce, water cornstarch, cooking wine, salt and white pepper powder in a bowl. Let it marinate for 20 minutes to absorb all the flavors. Then, pour vegetable cooking oil and mix well before stir-frying.

Fry the pork

First, heat your wok or pan until very hot. Add cooking oil to form a 2-3 cm high layer (do not be scared by the amount of oil; we do not eat it all). Spread the pork slices in when the oil is warm but not very hot. Let them stay for around 3-5 seconds, and then quickly fry them until they turn pale. Transfer out immediately.

It is 100% okay to find some faint pink color inside the slices for the following two reasons: the heat of the pork slices will continue cooking them (后热效应), and they will be recooked in a wok later. So do not overcook your pork slices. Transfer out as long as they turn pale.

Fry aromatics and bean sprouts

Remove the extra oil and save it for vegetable stir-fries. Leaving around two tablespoons of oil, now turn up the fire, add garlic and ginger at the same time, fry until aromatic. Keep the fire high, add bean sprouts, fry for around half a minute.

Combine together

Then add light soy sauce, hot Thai pepper, scallion sections and the pork. Mix well quickly. Drizzle some sesame oil(this step is optional), transfer out, and serve hot.

Ingredients

1 cup brown beech mushroom

1 cup white beech mushroom

10 pieces of oyster mushrooms , optional

1 tbsp. vegetable cooking oil

1 tsp. sesame oil

1 thumb piece of ginger , peeled and shredded

4 green onions , white part only, cut into small sections

1/2 tbsp. oyster sauce , vegan for note 1

1 tsp. dark soy sauce , optional only for dark color

1/2 tbsp. light soy sauce

Instructions

Clean and prepare the beech mushrooms and drain.

Hit up some oil in wok, add green onion white to fry over slowest fire until slightly browned and seared. Add ginger shreds in.

Then place mushrooms in, add oyster sauce and soy sauce. At the very beginning, there will be lots of water. Continue to evaporate most of the water. Takes 2 to 3 minutes. Mix in sesame oil.

Transfer out and sprinkle fresh ground pepperr.

Ingredients

200 g beef steak ,cut into small strips

Marinating

1/4 tsp. salt

1.5 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1/4 tsp. ground pepper

1/4 tsp. sugar

1/2 tbsp. Chinese cooking wine ,Shaoxing wine

2 tsp. corn starch

1 tbsp. sesame oil or vegetable cooking oil for coating

Side Ingredients

3 tbsp. vegetable cooking oil ,as needed

2 garlic cloves

2 fresh green peppers ,remove the seeds and finely shredded

1/4 red onion ,shredded

1/2 tsp. freshly ground black pepper

Instructions

Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes.

Then mix with vegetable cooking oil to coat.

Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.

Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.

Serve hot with noodles or steamed rice.

Ingredients

Half steak of beef cut into cubes

5 mushrooms cut into small pieces

1/4 onion chopped

3 garlic cloves chopped

3 green onions chopped

1 cups of leftover rice

2 tbsp. cooking oil

Sauce

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

1/4 tsp. black pepper

1/2 tbsp. sugar

Instructions

Pour sauce and seasoning into a bowl and mix well.

Heat oil in a pan and add the mushrooms. Fry until the mushrooms turn soft. Then, add the red onions. Fry for about a half minute until aromatic.

Spread the beef cubes in, sear for 2 minutes until well browned.

Add the leftovers and sauce, turn up the heat, and stir-fry until well combined.

Turn off the heat, add 1/8 tbsp. salt and sprinkle chopped green onion. Serve hot!

Ingredients

250 g water spinach

2 garlic cloves , chopped

2 tbsp. vegetable cooking oil

1 tbsp. light soy sauce , or use 1/2 for a lighter taste

1/8 tsp. salt

Instructions

Discard the tough stems and keep the tender parts. Then break the water spinach into 10cm length sections. Wash carefully and drain.

Heat oil in wok over highest fire. Add garlic, fry for a short time (around 5-8 seconds). Add water spinach salt, quickly fry 2-3 seconds, then add salt and light soy sauce. Mix well.

Serve immediately. After around 8-10 minutes, the vegetables become dark due to oxidation process. So this should be the last to make dish if you are preparing a large meal.

Ingredients

1 middle size cabbage ,hand shredded and remove the tough parts

2 garlic cloves sliced

1 inch root ginger ,minced

3 to 6 dried chili pepper depending how spicy you want it to be

1 tbsp. light soy sauce

1/2 tbsp. black vinegar

1/2 tsp. salt or as needed

2 tbsp. vegetable cooking oil

Instructions

Hand tear the cabbage, and keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.

Heat the wok first, and pour in the oil. Add dried chili pepper, to fry over a slow fire until an aromatic, place in garlic and ginger too.

Add cabbage immediately. Quickly fry the cabbage, add salt, light soy sauce, and vinegar.

This process should be finished within 30 seconds. You will have full of flavor, crunchy cabbage side dish.

Ingredients

300 g pork belly

First Boiling

Sichuan peppercorn

1 small thumb ginger

water to cover

2 green onions

1 tbsp. shaoxing wine

Stir Frying Ingredients

1 small bunch garlic sprout , 3-4 ones, end removed and cut into pieces

2 fresh green chili pepper

1 tsp. cooking oil

1/2 thumb ginger , sliced

1 green onion

2 garlic cloves , sliced

1 tbsp. broad bean paste: doubanjiang

2 tsp. dou-chi: fermented black beans

1 tbsp. light soy sauce

1/2 tsp. sugar

Instructions

Place pork belly in a large pot with enough cold water to cover. Add 2 green onions, ginger, sichuan peppercorn and Shaoxing wine. Bring to boil and simmer for 25 to 30 minutes. If you are cooking a larger amount, cut the pork belly into 15cm sections. Transfer out and set aside to cool down. Then cut the pork belly into 1mm thick slices.

Cut the garlic sprouts and leaves into 1.5-inch sections. Cut green peppers, chop the ginger, garlic, and green onions. Roughly chop dou-chi too.

Heat up around 1 teaspoon of oil in a wok (not too much, otherwise the dish might be over greasy), and fry the pork belly for around 1-2 minutes (Note 2)until they begin to lose oil and are slightly brown and curled.

Transfer the pork slices out and leave oil only, fry doubanjiang over slow fire until the oil turns red. Add ginger, garlic, and scallion until aroma. Place dou-chi, fry for another half minute. Keep slow fire when adding the seasonings.

Return pork slices and give a big stir fry to combine well. Add garlic sprouts, green peppers, and sugar, and pour in light soy sauce over the edge of the wok. Give everything a big stir fry to mix well. This process should be fast so the freshness won't be killed.

Serve with steamed rice

Ingredients

150 g pork butt or tenderloin , sliced

1/3 cup dried wood ear mushrooms , pre-soaked

1 long chili pepper , cut into pieces

4 cloves garlic , sliced

3 tbsp. vegetable cooking oil

pinch of salt

1/2 tbsp. light soy sauce

Marinating

1/4 tsp. salt

1/2 tbsp. cooking wine

1/2 tbsp. light soy sauce

4 tbsp. water or chicken stock

1/4 tsp. white pepper

1/2 tbsp. oyster sauce

3 tbsp. cornstarch

2 tsp. vegetable cooking oil

Instructions

Rehydrate Wood Ear Mushroom Firstly wash the them for 2 or 3 times and soak with warm water for 15 minutes or cold water for 1 hour.

Clean and trim the mushroomsAfter soaking, the wood ear mushrooms need to be re-washed carefully and remove the hard end part. Some bad quality wood ear mushroom may contain lots of sands, which will further spoil your dish.

Blanching the wood ear mushroom in hot waterAdd a small pinch of salt in hot boiling water and then cook wood ear mushroom for 1 minute. Transfer out and drain completely.

Thinly slice the pork. Add salt, cooking wine, white pepper and light soy sauce. Grasp (sometimes referred as messaging), the pork will get a sticky texture after 2 minutes grasping. Then add water (ginger and scallion water is the best), then continue mixing until the water is well absorbed. Add cornstarch to lock the liquid. Set aside for 10 to 15 minutes to let the flavors combined.

Add cold oil and mix well to separate each piece of pork slices. This can prevent the pork slices sticky to bottom of the wok.

Heat wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.

Remove the extra oil (can be saved to make vegetable stir frying). Keep around 1 tablespoon of oil and fry garlic and pepper until aromatic. Place wood ear mushroom in. Add pinch of salt and light soy sauce to give them basic flavors. Mix well.

Return pork slices in. Quickly toss to mix well and serve hot! Don't over stir at this stage, the mushrooms and vegetables may scratch the starch layer off, which may cause the overcook of the pork slices.

Ingredients

2 zucchini

1 tbsp. salt

1/2 tbsp. doubanjiang

1 tbsp. cooking oil

50 g pork belly slices

2 garlic cloves , chopped

1 thumb ginger , chopped

3 scallion , cut into sections

4 fresh chili pepper , cut into circles

1 tbsp. oyster sauce

1/2 tsp. sugar

Instructions

Clean zucchini and remove any dirts on surface and then cut into 4 pieces. Remove the pulp inside and keep the melon part only. Then further cut into 0.5cm wide strips.

Transfer all the strips to a large pot and then add around 1 tablespoon of salt. Mix well and set aside for 15 minutes. There will be a layer of water at the bottom of the bowl. Discard the water at the bottom and then re-add clean water to wash the zucchini to avoid over salty flavor. Then squeeze the water out as possible.

In wok, add oil and fry pork belly slices until browned, add doubanjiang, garlic, ginger, scallion white and fresh chili pepper. Fry until aroma. Then add oyster sauce and zucchini.

Use super high fire and cook for 2-3 minutes until the zucchini is almost cooked. Serve hot!

Ingredients

10 shishito peppers

6 cloves garlic

1 tbsp. fermented black beans

1 tbsp. light soy sauce

2 tbsp. cooking oil

1/2 tsp. sugar

1/4 tsp. salt

Instructions

Heat wok or pan firstly. Add the green peppers in to sauté until the skins become slightly crinkly. Turn the peppers from time and time to water the cooking process.

Remove the peppers to the edges of the wok and leave an empty space. Add oil with garlic and fermented black beans. Fry until aromatic.

Add salt, sugar and light soy sauce. Mix well and serve hot.

Ingredients

400 g fresh green beans ends removed and cut into 10 cm sections

2 tbsp. cooking oil

1/2 cup minced pork

1/3 cup Szechuan Ya Cai ,skip it if this is unavailable

2 garlic cloves

1/2 tbsp. minced ginger

1 tbsp. scallion white

6 dried chili peppers , cut into halves

1/4 tsp. Sichuan peppercorn

1/4 tsp. salt

1/2 tsp. sugar

1.5 tbsp. light soy sauce

Instructions

Cap the fresh green beans; Wash and drain.

Then get a pan or wok. Place green beans in and fry for 2-3 minutes until the water on the surface is dried mostly. Then add around 2 tablespoons of oil in pan and continue cooking until the green beans becomes wrinkled. This process may take around 10 to 12 minutes. Be patience. Turn the beans avoid partially overcooked. Then transfer the green beans out.

Keep the oil and fry minced pork until crispy and browned. Add a very small pinch of salt and drizzle around 1 teaspoon of light soy sauce along with the edges of the pan.

Place garlic, ginger and scallion white, Ya Cai, dried chili pepper and Sichuan peppercorn. Fry until aromatic.

Return green beans, add salt, sugar and light soy sauce. Mix well and sever hot!

Ingredients

300 g pork tenderloin or small tenderloin , shredded

Marinating

1/4 tsp. sugar

1/4 tsp. ground white pepper

1 tbsp. light soy sauce

1 tsp. dark soy sauce , optional for coloring

1/4 tsp. salt

2 tbsp. scallion and ginger water

1 tbsp. cornstarch , mixed with 1 tablespoon of water

1 tbsp. cooking oil

Stir Frying

1/2 tbsp. doubanjiang

1 tbsp. chopped pickled peppers

5 cloves garlic , chopped

1 inch ginger , chopped

3 tbsp. vegetable cooking oil

1 large Chinese scallion , green part removed and cut into 1cm sections

Yu Xiang Sauce

2 tsp. light soy sauce

1 tbsp. black vinegar

5 tbsps. water

1 tbsp. starch

2 tbsps. sugar

1/4 tsp. salt

Instructions

Prepare and Marinat the pork

Add soy sauce, salt, sugar and white pepper. Mix well and set aside for 15 minutes. With this process, the pork shreds can obtain a basic flavor. At the same time, soak slices of ginger and scallion in a bowl with 2 tablespoons of warm water. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. Continue mixing and then you will find the water is absorbed.

Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.

Prepare the sauce

Mix all the ingredients for the yu xiang sauce together in a small bowl. You need to stir it once again before using.

Stir-frying

Before stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油)

Heat the wok firstly and then pour a small amount of oil to coat the wok. Place pork shreds in. Let it stay for 2-3 seconds and then mix from time to time. Once the pork shreds changes color. Transfer out.

Leave the oil in and then place doubanjiang and pickled peppers in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic and ginger. Fry until aromatic.

Return pork shreds and re-stir the Yu Xiang Sauce. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!

Ingredients

2 asian long eggplants

100 g minced beef or pork

1.5 tbsp. doubanjiang

1/2 tbsp. fermented black beans , optional

3 tbsp. cooking oil

1 tbsp. pepper powder or flakes , optional

1/4 tsp. Sichuan peppercorn

1 tsp. sugar

2 cloves garlic , chopped

1/2 inch ginger , chopped

1 scallion , chopped

1 tbsp. light soy sauce

Instructions

Cut eggplant into strips. Then soak the eggplant strips in salty water for around 15 minutes. Move out and completely drain.

Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Then transfer the pork out.

Add another 2 tablespoons of oil and add eggplants in. Fry until slightly softened.

Transfer eggplant out, then fry Doubanjiang and dou-chi if using over slow fire until the oil turns red. Then place garlic, ginger and scallion, also pepper flakes and Sichuan peppercorn if using. Fry until aroma.

Return eggplant and fried pork , add sugar, salt and light soy sauce. Give a big stir fry to make everything well mixed and serve hot!

Ingredients

300 g prawns

Marinating

1/2 tsp. salt

1/4 tsp. Ground pepper

1 tbsp. light soy sauce

1 thumb ginger , shredded

1 tsp. Shaoxing wine

2 tsp. cornstarch

Stir frying

3 cloves garlic , chopped

1 thumb ginger , chopped

3 scallions , cut into sections

3 tbsp. vegetable cooking oil , divided

1/2 cup dried chili pepper , pre-soaked

1 tbsp. Sichuan peppercorn

1/2 tbsp. doubanjiang

1 tbsp. light soy sauce

1/2 tbsp. cooking wine

1 tsp. toasted sesame seeds

Instructions

Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.

Use fresh shrimps, add seasonings, mix well and then set aside for 15 minutes. Then add 1 tablespoon of cornstarch before frying.

Heat your pan or wok firstly and then add cold oil. Place the shrimps in, let them stay for half minutes and then turn over. Fry until the shrimp changes color. Transfer out.

Add oil again and fry peppers until aromatic and dry again. Then place doubanjiang and fry over small fire. Place garlic, ginger, scallion and Sichuan peppercorn, fry for half minute.

Return shrimps in. Add light soy sauce and cooking wine along the edges of the wok. Then add green onion sections, toasted sesame seeds and sesame oil. Mix well and then serve hot.

Ingredients

250 g bamboo shoot , pre-treated with boiling and soaking or you can use packaged ones.

2 tbsp. soy sauce (1.5 tbsp. light soy sauce + 0.5 tbsp. dark soy sauce)

2 tbsp. rock sugar

1 tsp. sesame oil

Instructions

How to prepare fresh bamboo shoot for cookingCut the bamboo shoot into smaller pieces.Bring a large pot of water to a boiling and then place the bamboo shoots in.Cook for 4-5 minutes (or 7-8 minutes for larger pieces). Transfer out and then soak in clean water for at least 10 hours. Change the water twice during this soaking process. This helps to remove the bitter taste (possibly contained in fresh bamboo shoots ) of the fresh bamboo shoots.

Heat oil over fire with high fire and then place bamboo shoot in, fry for 1 minute until slightly softened.

Add soy sauce and sugar. Cover the lid and slow down the fire and simmer for another 4 minutes. Uncover and continue cooking for a while until the sauce are almost attached to the bamboo shoots.

Ingredients

300 g prawns

Marinating

1/2 tsp. salt

1/4 tsp. Ground pepper

1 tbsp. light soy sauce

1 thumb ginger , shredded

1 tsp. Shaoxing wine

2 tsp. cornstarch

Stir frying

3 cloves garlic , chopped

1 thumb ginger , chopped

3 scallions , cut into sections

3 tbsp. vegetable cooking oil , divided

1/2 cup dried chili pepper , pre-soaked

1 tbsp. Sichuan peppercorn

1/2 tbsp. doubanjiang

1 tbsp. light soy sauce

1/2 tbsp. cooking wine

1 tsp. toasted sesame seeds

Instructions

Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.

Use fresh shrimps, add seasonings, mix well and then set aside for 15 minutes. Then add 1 tablespoon of cornstarch before frying.

Heat your pan or wok firstly and then add cold oil. Place the shrimps in, let them stay for half minutes and then turn over. Fry until the shrimp changes color. Transfer out.

Add oil again and fry peppers until aromatic and dry again. Then place doubanjiang and fry over small fire. Place garlic, ginger, scallion and Sichuan peppercorn, fry for half minute.

Return shrimps in. Add light soy sauce and cooking wine along the edges of the wok. Then add green onion sections, toasted sesame seeds and sesame oil. Mix well and then serve hot.

Ingredients

150 g beef , shreds

Stir fry

2 cloves garlic , shredded

1 thumb ginger , shredded

8 dried chili pepper , shredded and remove the seeds

4 celery , cut into smaller sections

1/2 cup vegetable cooking oil

1 tsp. sesame oil

1 tsp. Chinese black vinegar

1/2 tbsp. red pepper flakes

1 tsp. freshly grounded Sichuan peppercorn

Marinating

1/2 tsp. salt

1/4 tsp. sugar

1/4 tsp. white pepper

1/2 tbsp. Chinese Shaoxing cooking wine

Instructions

Cut beef into shreds and marinate with salt, sugar, white pepper and cooking wine. Mix well and set aside fro 10 minutes.

Heat vegetable cooking oil in wok until hot (around 160 degree C) and then place the beef shreds in. Quickly move and pour the extra oil out when the shreds are well separated and dried well. This is extremely important to use a large amount of oil if you are using a iron wok. Oil can take the water away quickly.

Place in garlic, ginger, pepper flakes and dried chili peppers and continue Sautee with a middle high fire. Place celery in. Mix well.

Drizzle black vinegar along with the wok, then add sesame oil. Mix well and serve hot!!

Ingredients

4 cups leftover rice

1/2 cup minced beef marinated with a small pinch of salt and pepper

1/2 cup fresh diced green pepper

1/2 cup diced fresh red pepper

3 garlic cloves sliced

2 tbsp. cooking oil

1 tbsp. light soy sauce optional

Salt to taste

1/2 tsp. cumin powder

Instructions

In a small bowl, marinate beef with pinch of salt and pepper. Set aside for 10 minutes.

Pour oil in wok and add garlic slices. Fry over slow fire until aromatic. Transfer the garlic slices out.

Add minced beef in and fry for a while until aromatic.

Place rice in and mix well.

Place light soy sauce, fried garlic and chopped peppers in. Give a big stir fry to mix everything well. Add cumin powder and salt accordingly lastly.

Ingredients

Beef and marinating

1/4 tsp. ground black pepper

1 tbsp. oyster sauce

150 g beef steak or tenderloin thinly sliced

1/2 tbsp. Chinese cooking wine Shaoxing wine

2 tsp. corn starch

1 tbsp. water

1 tsp. sesame oil

Others

1/4 cup vegetable cooking oil , with around 2 tbsp. removed

2 garlic cloves chopped

150 g fresh snow peas

pinch of salt

Stir fry sauce

1 tsp. dark soy sauce

1 tsp. light soy sauce

1/4. tsp. sugar

1 tsp. cornstarch

1/2 tbsp. water

Instructions

Cut beef into thin slices and then marinating with marinating ingredients and cornstarch, except sesame oil. Set aside for at least 15 minutes. Mix in sesame oil just before frying.

Mix stir-frying sauce in a small bowl.

Heat the pan firstly and then add oil. When the oil becomes slightly hot, spread beef slices in. Let them stay for a while and do a quick fry until they turn pale.

Transfer the beef out and leave only 1 tablespoon of cooking oil in pan. Slow down the fire, place garlic and snow peas in. Fry for half minutes until just cooked.

Add beef slices back and stir in the stir fry sauce. Quickly fry until well mixed.

Ingredients

400 g Lotus root , peeled and cut into 1 cm thick pieces

2 garlic cloves , sliced

1 small thumb ginger , sliced

1/2 cup of toasted or fried skinless peanuts

4 scallions , white part and green part separated

6-10 dried chili peppers , change the amount according how hot you wish it to be

2 tbsp. cooking oil

15-20 whole Sichuan peppercorns

Kung Pao Sauce

1/2 tbsp. dark soy sauce

1 tbsp. light soy sauce

1 tsp. salt

1 tbsp. vinegar

1/2 tsp. sugar

1 tsp. sesame oil

1 tbsp. cornstarch

2 tbsp. water

Instructions

Peel and cut lotus root into small dice around 2-3 cm in diameter. Bring a large pot of water, add a small pinch of salt, and blanch the lotus root for 1 minute. Transfer out and drain.

Prepare the kung pao sauce and all the other side ingredients.

Heat oil in a wok and fry garlic, ginger, dried pepper, Sichuan peppercorn, and scallion sections over slow fire until aroma.

Place cooked lotus root pieces in, fry for another minute.

Pour in kung pao sauce, add peanuts. Continue frying to make sure the sauce is well coated on each of the cubes. Garnish chopped scallion sections. Mix well. Serve hot.

Ingredients

200 g Celtuce Stem

1 garlic clove

1 tbsp Sichuan peppercorn

2 dried chili peppers , cut into sections

2 tbsp. cooking oil

pinch of salt

Instructions

Remove the leaves and then peel off the hard skin from the head.

Then cut the long stem into sections around 3 cm wide and further cut it into slices. You can also choose to cut them into small strips.

To start, heat the wok until really hot firstly, and then place in garlic, chopped dried chili peppers, and Sichuan peppercorn. You can skip the dried chili and Sichuan peppercorn and make a garlic flavor stem celtuce stir fry.

Place the slices in, and add salt. Mix well. Drizzle some sesame oil before transferring out.

Ingredients:

For the noodles:

200g fresh wheat noodles (or dried noodles of your choice)

For the pork topping:

150g ground pork

1 tablespoon vegetable oil

1 tablespoon Sichuan peppercorns, toasted and ground

1 tablespoon Shaoxing wine (or dry sherry)

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/2 teaspoon salt

For the sauce:

2 tablespoons sesame paste (or peanut butter)

2 tablespoons light soy sauce

1 tablespoon Chinkiang vinegar (or black vinegar)

1 tablespoon chili oil (adjust to your spice preference)

1 teaspoon sugar

1/2 teaspoon salt

1/4 cup reserved noodle cooking water

For garnish:

2 tablespoons chopped roasted peanuts

2 tablespoons chopped green onions

1 tablespoon preserved mustard greens (optional)

Instructions:

Cook the noodles: Bring a pot of water to a boil and cook the noodles according to package instructions. Reserve 1/4 cup of the noodle cooking water before draining. Rinse the noodles under cold water to stop the cooking process and prevent sticking. Set aside.

Prepare the pork topping: Heat the vegetable oil in a wok or skillet over medium heat. Add the ground pork and cook until browned and cooked through. Add the ground Sichuan peppercorns, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and salt. Stir-fry for another minute until fragrant. Remove from heat and set aside.

Make the sauce: In a small bowl, whisk together the sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sugar, and salt until smooth. Gradually add the reserved noodle cooking water, whisking constantly, until the sauce reaches your desired consistency.

Assemble the noodles: Divide the cooked noodles between two serving bowls. Top each bowl with the cooked pork mixture, followed by the prepared sauce.

Garnish and serve: Sprinkle with chopped roasted peanuts, green onions, and preserved mustard greens (if using). Serve immediately and enjoy!

Ingredients

1 cup sliced beef

2 blocks chow mein noodles

1/4 bell pepper sliced (red, green, or mix)

1/8 onion sliced

1 cup bean sprouts

4 cloves garlic minced

2 scallions minced (white part only)

3 tbsp. cooking oil

black pepper for garnishing

Marinating beef

1/2 tbsp cornstarch

1 tsp. cooking oil

Sauce:

2 tbsp light soy sauce

1 tsp. dark soy sauce

1/2 tbsp oyster sauce

1 tsp sesame oil

1/4 tsp salt

Black pepper 3 dashes

3 tbsp water

Instructions

Combine all the sauce ingredients in a small bow.

Marinate beef: scoop 1 tablespoon of the sauce prepared in the previous step and combine well. After mixing well, add starch and combine well. Cover with oil and set aside for 10 minutes.

Cook noodles: Boil noodle for 2-3 minutes until just cooked. Rinse in cold water so the noodles can be cooled down quickly.

Stir-fry beef: Add oil to wok over high heat. Cook marinated beef 1 minute until just browned. Remove beef.

Cook aromatics: Add garlic and scallions. Fry 30 seconds until fragrant.

Add vegetables: Add peppers and onion. Stir-fry until aromatic.

Return beef & add noodles: Put beef back in along with noodles, bean sprouts and remaining sauce.

Toss and serve: Quickly mix everything well. Garnish with grounded black pepper.

Ingredients

Mixture with mung bean starch

1 cup Mung bean starch ,around 120g

4.5 cup water ,divided

1/8 tsp. salt

1/8 tsp. baking soda , help to hold the color. Optional.

Mixture with mung beans

1 and 1/4 cup mung beans

800 ml water

Water for blending and washing

Sauce

2 tbsp. Szechuan style chili oil

2 tbsp. black vinegar

1 tbsp. sesame oil

½ tsp. sugar

¼ tsp. salt

¼ tsp. Sichuan peppercorn powder or oil ,optional

2 tbsp. light soy sauce

2 garlic cloves ,minced

1 tbsp. vegetable oil

1 tbsp. minced green onion

Instructions

Version with fresh mung beans

Soak the mung beans in cold water for at least 4 hours. On summer days, place it in the fridge.

Then add water and blend until very smooth. Use a very fine cloth to remove the pulps and get the start water only. In order to make more starch, wash the pulp with some extra water.Let the mixture stay for around 2 hours until the starch is settled (in the fridge on summer days).

Then carefully pour the water above off because we need to measure for the next step.

Next, measure 800ml water from the previous step, and add salt, and baking soda. Mix well.

Version with mung bean starch

In a large bowl, mung bean starch with water.

Heat the mixture

Then pour the mixture into a large sauce pot or wok, and heat until it gets a consistency jelly-like texture. Don't let the mixture boil because it may bring small bubbles inside the jelly. The process of using mung bean starch is the same, but you will get a white transparent texture.

Cool down

Transfer out to a round or rectangular container, and cool down completely

Assbmle

In a small bowl, mix all the ingredients expect scallions.

Then cut into small strips. Mix well with the salad dressing. Top with scallions or coriander.

Ingredients

1 serving fresh noodles , you can use thin dried noodles instead

handful Chinese water spinach or Bok Choy

2 garlic cloves , peeled and minced

1 green onion , white part and green part separated

1 teaspoon minced ginger

1 tablespoon smashed peanuts

1 tablespoon minced coriander

1 tablespoon minced Zha Cai , optional

1 tablespoon soy sauce

pinch of salt if necessary

1/4 teaspoon gourmet powder

2 teaspoons lard

1 teaspoon sesame oil

1/4 teaspoon black vinegar

1 to 2 tablespoons Chinese red oil

1/8 teaspoon Sichuan peppercorn powder to strong the numbing tastes, optional

Instructions

In the serving bowl, add a small pinch of salt, vinegar, soy sauce, gourmet powder, minced green onion whites, minced garlic, minced ginger, chili oil, sesame oil and lard.

Cook noodles in boiling water according to the instructions on the package. Pour some noodle cooking soup into the serving bowl to tune the seasonings. And then transfer the noodles to serving bowl. Rinse the greens and transfer to serving bowl too.

Garnish peanuts, minced green onions, minced coriander and minced Za cai. Add more chili oil if a stronger taste is wanted!

Ingredients

1 serving noodles , either fresh or dried ones worked.

toasted sesame seeds to taste

toasted peanuts to taste

Sauce

1 tbsp. oyster sauce

2 fresh peppers , cut into small circles

1/2 tbsp. light soy sauce

1 tsp. vinegar

1 tsp. sugar

2 cloves garlic , chopped

1 scallion , chopped

1/2 tbsp. pepper flakes , or to taste.

Instructions

Heat a pot of water to a boiling, prepare to cook noodles.

Place oyster sauce in center, and then lay chopped garlic, chopped spring onion, pepper circle and pepper flakes around.

Heat 2 tablespoons of hot oil and drizzle the hot oil on top of the seasonings. Then add light soy sauce, black vinegar and toasted sesame seeds. Mix well and let the sauce combine for a moment.

Read the instruction on the package, learn the cooking time. And cook noodles half minute less. Then drain the extra water, mix with the sauce. In addition, add some toasted sesame seeds and peanuts.

Mix well and serve hot!

Ingredients

Noodle dough

300 g all-purpose flour , 2 cups

2 g salt

130 ml to 140ml water

Assemble the noodles

2 tablespoons chili powder+pinch of salt

2 tablespoons light soy sauce

2 tablespoons vinegar

2 garlic clove , minced

2 green onion , minced

green vegetable for blanching

2 tablespoons vegetable cooking oil

oil for brushing

Instructions

To make the noodle dough

In a large bowl, mix salt with flour. And stir in water by batches. I usually add 130ml firstly and then see whether the dough is too tough to knead. Less water indicates a chewier taste. Grasp everything by hand and continue kneading the dough until smooth. Forcefully please or resort to a standard mixer. Cover with plastic wrapper and rest for 20 minutes.

Knead the dough again for several minutes until the surface is really smooth as I show in the video. Cover with plastic wrapper again and rest for another 15-20 minutes

Prepare a plate and brush some vegetable oil on surface. And then cut the noodle dough into halves and each half into 6 portions (as equal as possible and cover the other half with plastic wrapper to avoid drying out ). So we will end up with 12 portions. Shape each one into a long log and brush oil around. Cover with plastic wrapper and let the noodle strip log rest for 1 hour.

Take one portion out, flat it and roll out to a rectangle. Press the center with a chopstick so we can separate the noodles later. Hold the two ends of the noodle strip and smash it against the operating board. You can slightly stretch it during the smashing process. But do not hurry; slow down so that you will not break it.

And the separate the noodles along with the chop sticker trace.

To cook and assemble the noodles

Boil water in pot and add noodles in. If you feel they shrink, stretch each strip slightly. Bring the large pot to boil.

Add cold water once after it boils again. And then add green vegetable to blanch. The whole process of cooking lasts for around 4 minutes. Transfer out to serving bowl.

In the mean time, heat up 2 tablespoons of cooking oil in a small pot until slightly smoky.

Place garlic, green onion and chili peppers on top and pour the hot oil over the noodles (mainly on the chili powders). Add soy sauce and vinegar and combine well.

Ingredients

1/2 pound beef

1 pound wide rice noodle , ho fen

1 small bunch of Chinese chive or scallion , cut into sections around 10cm long

1 small bunch of bean sprouts

1/4 middle size white onion , shredded

Marinade sauce

1 tablespoon Chinese cooking wine or water

1 teaspoon light soy sauce

1/2 teaspoon salt

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 tablespoon starch

Stir fry sauce

1/2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 tablespoon vegetable oil

1/2 teaspoon sugar

Instructions

Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.

Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.

Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.

Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.

Add Chinese chives or scallion to fry for another 30 seconds.

Serve hot!

• Ingredients
• 8 oz. fresh thin noodles
• 2 teaspoons rapeseed oil or sesame oil
• 1 small cup of soaked soy beans
• Oil for frying the soy beans
• 1 English cucumber , shredded
• Chopped spring onion for garnish
• Cooking the chicken breast
• 1 small chunk of boneless chicken breast
• Around 10 whole Sichuan peppercorn seeds
• 1 green onion
• 2 slices of ginger
• 1 teaspoon salt
• Chili oil
• 1 teaspoon Sichuan pepper powder
• 1 tablespoon red chili pepper powder
• 2 star anise
• 4 slices of ginger
• 3 tablespoons vegetable oil
• Other seasonings
• 3 garlic cloves , smashed
• 2 teaspoons light soy sauce
• 2 teaspoons salt
• 1 tablespoon vinegar
• 1 tablespoon sugar
• Instructions
• Pre-soak the dried soy beans until they are double in size. Transfer out and drain with kitchen towel.
• Peel the tough part of cucumber and then slice into shreds.
• Add 1 tablespoon cooking oil in wok and add soaked soy beans to fry until you hear the “Pa Pa” sound. Transfer the soy beans out and set aside to cool down.
• In a large pot, put chicken meat, 2 slices of ginger, whole Sichuan peppercorn s and 1 spring onion in. Bring the content to a boiling and then keep cooking for 5 minutes. Cover the lid and set aside for another 10 minutes until the chicken meat is totally cooked. Soak in cold water and shred with hand.
• Place Sichuan peppercorn powder, chili pepper powder, 1 star anise, 2 slices of ginger in a small bowl. Heat up around 3 tablespoons of vegetable oil in pan with 2 slices of ginger and 1 star anise until there are waves on the surface and the oil is really hot. Discard the ginger slices and star anise. Pour the hot oil slowly into the bowl with the spicy powders.
• Cook noodles in boiling water for around 4 minutes. Transfer out. Spread them and cool them down with an electric fan or cold water.
• Add rapeseed oil in the noodles and mix well. Transfer to a mixing bowl, add chili oil, soy sauce, salt, vinegar, sugar, garlic,shredded chicken meat, chopped spring onion and shredded cucumber. Mix well and then top with chopped spring onion and fried soy beans.
• Enjoy!

• Ingredients
• For filling
• scallion chopped for half part, cut into sections for another part
• ginger cut into slices
• 1 tsp. Sichuan peppercorn
• 2 tbsp. cooking oil
• 1 tbsp. black sesame

Filling

• 2 tbsp. light soy sauce
• 300 g minced pork at least 30% fat
• 1/2 tbsp. dark soy sauce
• 1 tsp. oyster sauce
• 1 tep. salt
• 1 tbsp. sugar
• 1 tbsp. five spice powder
• 1 egg

For wrapper

• 2 cup of flour

1 tsp. sugar

1 tsp. baking powder

1 tsp. yeasts

1 cup warm water or chilled water in summer

1 tsp. vegetable oil

Instructions

Scallion and ginger water

• Add ginger slices, scallion sections and Sichuan pepper to the warm water and soak them for 5 minutes.

Make the filling

• Add the meat in a large bowl. Stir the meat, add the egg, light soy sauce, dark soy sauce, oyster sauce, salt, five-spice powder, and sugar, and mix well. While stirring, add the scallion and ginger water in three batches to blend perfectly with the meat. The essential tip here is to make sure the filling is stirred well until it is slightly fluffy and turns light pink.
• Add chopped scallion and drizzle with hot oil. This step can stimulate the scallion’s aroma. Mix well again.

The dough for Shengjianbao

• Add sugar, baking powder, yeast, cooking oil and warm water to the flour and stir with chopsticks until it turns into a dough. Transfer it to the chopping board and knead it for a few minutes with your hands to expel the air and make it smooth. Cover it with a bowl, and let it ferment for only 15 minutes. We don’t need to wait until it doubles in size. You can also use a stand mixer, knead for around 8-9 minutes at low speed.

Assemble

• First, divide the fermented dough into two equal parts. Then, roll each part into a long strip of about 30 cm. After that, cut each long strip into 12 small pieces of dough. Finally, roll each piece of dough into a slightly thicker round crust.
• Place a spoonful of filling in the center of the dough circle. Then hold the dough circle in one hand. Then, use the other hand to start pleating the edges by pinching a small section of dough to form a pleat. Continue to repeat and at the same time, twist the bun with the other hand and finally seal the bun.

Fry shengjianbao

• Pour 2 tbsp. Cook oil in a pan, place the shengjianbao, and fry for 3-5 minutes until the bottom becomes crispy and golden brown.
• Once the bottom of the shengjianbao is lightly browned, add 1/2 cup of water to the pan. Cover the pan with a lid. Slow down the fire and let it simmer for around 5 minutes.
• Then remove the lid continue to cook off the water and make the bottom crispy again. At the end, sprinkle with chopped scallion and black sesame and serve hot.

• Ingredients

2 tbsp. vegetable oil for frying the pancakes

Pancake Batter

• 1/2 pound fresh shredded zucchini

1 egg

• 1/3 cup all-purpose flour
• 1/3 tsp. salt
• 1/3 tsp. black peppercorn

1 tbsp. sesame oil

Dipping sauce ingredients

1 tbsp. Chinese chili oil or other brand you may have

3 cloves garlic

1 tbsp. sesame oil

1 tbsp. chopped scallion

1 tsp. oyster sauce

1 tsp. black vinegar

1 tbsp. light soy sauce

1 tbsp. water

Instructions

• Wash the zucchini and shred with a tool. Make sure that they are similar in size. Then sprinkle some salt and set aside. Then squeeze the water out.
• Add all-purpose flour, egg, oyster sauce, salt and pepper in. Mix in one direction until there is no dry flour left any more. Set aside for around 15 minutes.
• Add vegetable oil in and spread the batter. Try to make it as round as possbile. I prefer to pan-fry the pancake one time. But you can choose to fry it as smaller ones by 2 or 3 batches.
• Once one side of the pancake is well browned, flip over and fry the other side.
• Mix all the ingredients for dipping sauce together in a small bowl.
• Transfer out and serve directly or with the dipping sauce.

• Ingredients

Red bean paste (need 120g this time)

• 1/2 cup red beans pre-soaked
• 1/4 cup sugar
• 400 ml water

1 tbsp. butter or vegetable oil. , optional

Dough

• 300 g all purpose flour

2 tbsp. sugar

• 1.5 tsp. instant yeast
• 150 ml cold water or even chilled water (see note) or 180ml milk.

1 tbsp. vegetable oil ,corn oil

Instructions

Make red bean paste

• Since we will use one-time proofing dough, which means there is only one proofing process needed. So the first step of this red bean bun recipe is to make the paste. Add water, sugar, and soaked red beans into an instant pot, and cook with the bean procedure. Then transfer to a non-stick pan, and melt in butter (optional, you can use vegetable cooking oil too). Stir fry until the paste can stick together.

Wrapper dough

• Once the paste is ready for wrapping, we start to make the dough. Add yeast and sugar in cold water or chilled water. Mix well.
• Add flour and yeast water to a stand mixer and mix for around 1 minute at low speed. Add vegetable oil (optional) and continue kneading for at least 10 minutes until the dough is super smooth and elastic.

Roll out wrapper and assemble

• Take the dough out, slightly dust the operating board and then divide the dough into 8 portions.
• Take one portion out, to get a smooth surface, knead the small for a couple of minutes, and then shape it into a ball. If you are not good at kneading dough, a beginner-friendly way is to roll out the wrapper and then roll it up, rotate it, and then roll it out again. With this method, you can make red bean buns with a smooth surface.
• Press down and then roll out slightly to a larger wrapper, then turn the wrapper over (so the smooth surface on the outside) and roll like dumpling wrappers to get a thick bottom.
• Place a red bean filling in the center, gather the dough slowly using the space between your thumb and forefinger, and then tear off the excess dough. With this method, we can make cute round red bean buns.
• Turn the bun over and shape it into a dome (a little bit higher because it will flat a little bit ). Repeat to finish the remaining buns. You can achieve this by rolling the dough with two hands on the operating board.
• Finish all of the buns, and transfer them to a lined steamer. I make 8 this time. Line your steamer and place the buns one by one, with space among each other. If you prefer smaller ones, you can make 10 red bean buns with those ingredients.

One time proofing

• Cover the lid and now let them start one-time proofing. The time depends on lots of factors, including the room temperature and then the moisture. All we need to do is to watch the size of the dough. Your buns will be ready to steam when they are 1.5 times in size.
• For a better look, we don’t suggest waiting until they are 2 times in size because when the yeast starts to work, it produces small bubbles inside that beautiful and smooth skin and thus causes some small bubbles and bumps on the surface.

Steaming

• When the buns are ready to steam, add the wok or steamer with cold water and steam for around 13 minutes (on middle slow heat after the water starts to boil). Then remove from heat and let it stand for 5 minutes. Pillow soft and sweet red bean buns are ready.

Ingredients

Batter

100 g all purpose flour , around 2/3 cup with dip method

60 g corn flour , around 1/3 cup with dip method

200 ml water , plus 10ml more for adjusting

1/4 tsp. sesame oil

Combined sauce

1 tbsp. Soybean paste

1 tbsp. Doubanjiang

1 tbsp Sweet bean paste

1 tbsp. peanut butter

1 tsp. Oyster sauce

1 tbsp. sesame oil

Side ingredients

5 Ham sausages

1 head Lettuce , washed

Zha Cai , chopped

1 tbsp. toasted sesame seeds

5 eggs

10 wonton wrappers

Instructions

Fry the sauce

Heat around 1 tablespoon of oil in pan, fry doubanjiang until aromatic. Then place all the other sauces, mix well with very slow fire. Set aside.

Half the ham sausage and pan fry them with a small amount of oil in a non-stick pan. You can skip this.

Bao Cui

Cut two lines on wonton wrappers, partially not thoroughly. Deep-fry the wonton wrappers until both two sides turn golden.

Make the crepes

Put the wheat flour and corn flour into a bowl, add water slowly, and stir the batter until smooth.

Soop around ⅓ cup of the batter and pour it into a non-stick pan. I am using a 28cm diameter pan. You need to adjust the amount of batter used each time if you are using a different size.

Heat the pan into moderate heat with no oil, add ⅓ cup batter into the pan and spread the batter. It’s best for you to cover the whole bottom of the pan with the batter.

Add an egg and use the spreader to stir and cover the egg on the pancake evenly.

Sprinkle toasted sesame seeds and turn over the pancake after the egg is solidified.

Assemble Jian Bing

Cover the whole pancake with the combined sauce.

Sprinkle chopped Zhacai if using on the pancake, put the lettuce, bao cui – the deep-fried wonton wrappers, and sausage on the pancake, and roll all the filings together. Often Jianbing Guozi is cut into halves so that it will be more convenient for serving.

Ingredients

2 cups all-purpose flour

100 g spinach

very small pinch of salt for blanching spinach

1/2 cup + 20ml hot boiling water , this will produce around 1 cup of spinach color water

3 tbsp. vegetable oil

Instructions

Make The Dough

Add salt and oil in a large pot of water. Blanch spinach in hot boiling water for 10 seconds.

Transfer out and add 1/2 cup hot boiling water. Blend until smooth. Then make sure the spinach color water is still hot, otherwise try to re-heat it.

Strain the water only in the flour, stir well. And then set aside for cooling. Once the flour is not hot. Knead until smooth dough. Covered and rest for 20 minutes.

Make the wrapper

Shape the dough into a long circle , just like what we did in making dumpling wrappers and then divide the dough into 24 similar portions. If you want larger pancakes, divide into 18 portions.

Take one portion out and flatten. Brush oil on the surface. Then overlay with another small portion. Roll the two pieces together to a 12-15 diameter pancake.

Brush a small layer of oil on a pan (only a small amount needed) and fry over medium fire until one side is brownly dotted and then turn over and fry the other side. If you want to pancake to be super soft, cover the lid to reduce the water evaporation.

Tear the two pieces apart when the pancake is still warm. Then place in a steamer to keep warm until serve.

Ingredients

For the dough (Mo or bread)

200 g plain flour

pinch of salt

1 tbsp. vegetable cooking oil

100 ml water , note 1

3/4 tsp. instant yeast

The Meat Filling

800 g pork belly , note 1

1/2 cup crystal sugar

2 large onion ,cut into sections

2 tbsp. light soy sauce

1.5 tbsp. dark soy sauce

1 inch root ginger , divided

Water or stock as needed

1 tbsp. Shaoxing cooking wine

1 tbsp. salt

4 cloves garlic

Spices

1 tsp. Sichuan peppercorn

2 star anises

1 small cinnamon bark

4 ~6 cloves

2 bay leaves

1 tsp. fennel seeds

1 dried chili pepper

1 piece of dried tangerine peel

1 tsp. whole white pepper

1 chunk galangal ,optional

1 Fructus Amomi , optional (砂仁)

2 pieces of dried ginger , optional

1 piece of sand ginger , optional

1 nutmeg , optional (豆蔻)

1 Tsaoko Amomum ,optional (草果）

Other ingredients and seasonings

Coriander , optional

Instructions

Soak the spices with hot water for 5 mins and then wrap well with a bag

To make the pork belly

Cut pork belly into small pieces. Load wok with a large pot of water, add ginger, Sichuan peppercorn and cooking wine, cook the pork belly for 2-3 minutes after boils. Transfer out and drain.

Add pork belly cubes in and fry until slightly seared. Transfer out and the pour the extra oil. The animal oil can be saved for noodles and soup.

In a large pot, add pork belly, the spice bag, ginger, crystal sugar, green onions, salt, light soy sauce and dark soy sauce. Pour enough water to cover the pork belly. Bring all the content to a boiling and then slow down the fire to simmer for around 1 hour.

Turn off the fire and then soak the pork belly within the soup. Reheat it before assembling.

To make the bread/mo/bun

Mix yeast with water and set aside for 5 minutes. Add salt and oil to flour and then pour yeast water in. Mix and knead the dough until smooth. Cover with a wet cloth or plastic wrap to rest for around 15 minutes to 30 minutes depending on your temperature until the dough is 1/3 bigger than the previous one. (this is just a semi fermented dough).

Knead the dough again to pinch the air out. Then roll the dough into a long log and divide 5 equal portions.

Get on portion and then shape it into long log with two small ends (watch the video for the detailed steps). Roll it out to a long facet. Roll the facet up and suck the very ending in one end of your roll. Press it down slowly. Turnover and roll out to a bread until 1.5 cm thick. Shape it to a bowl with a hand.

Heat up a pan. Place the bowl shaped dough in to fry until slightly brown over slow fire. Turn over to fry the second side.

Repeat the process to finish all the buns. Preheat oven to 190 degree C.

Transfer the bread to a baking sheet. Bake for 8 to 10 minutes so the breads are completely cooked through. This helps to create a crispy shell and soft inside texture.

To assemble the bun

Transfer the meat out and finely minced. If you like, you can add chopped coriander and cumin powder.

Cut 2/3 of the bun from the middle. Lay minced pork and other ingredients within the bun.

Serve warm!

Ingredients

For the sugar filling

3/4 tbsp. flour

4 tbsp. brown sugar powder

1 tbsp. roasted sesame seeds

For the dough and wrapper

300 g all-purpose flour , around 2 cups

2 tsp. instant yeast around 3g

2 tbsp. sugar

150 ml water , + 10ml more for adjusting

1 tbsp. vegetable cooking oil

a small pinch of salt

Instructions

To make the filling

Mix brown sugar with flour and sesame seeds. Slightly crush to remove any bumps.

Dough

Add flour, salt, sugar, vegetable cooking oil and water in a large bowl. The dough should be kneaded for 8 to 10 minutes until very smooth in surface and becomes white (because we only knead once). Shape the dough into a long log and divide into 10 portions.

Place around 3/4 tablespoons of filling in center. Assemble the dough as triangle. Rest the buns in room temperature for 1 hour (20 degree C in room temperature) until they are 1.5 times in size and can recovery very quickly if you press the skin. In winter days, I love to place them in an oven with a plate of hot boiling water at the bottom. This can speed up the proofing in cold weather.

Set up the steamer with cold water and steam for 12 minutes. Then rest for another 5 minutes. Enjoy hot!

Ingredients

20 dumpling wrappers , store bought or home made ones.

2 tablespoon sesame oil or other vegetable oil

Instructions

Layer one wrapper and brush some oil on top. Add another one and brush oil again. Repeat the process until all of the wrappers are well layered.

Press the edges and make sure they are well pressed. Use your rolling pin to press the wrappers 2 to 2 times on one side. And then turn over the press the wrapper again on the other side.

Roll out with a rolling pin until 12 to 15 cm in diameter. During the process, turn over from time to time.

Place the wrappers in a steamer. Steam for 20 minutes and tear off when they are still warm.

Serve directly or freeze in air-tight bag for latter use.

Ingredients

Dough ingredients

2 cup unshifted all purpose flour , around 300g

1/2 cup hot boiling water

1/4 cup room temperature water

1 tsp. salt

1 tbsp. vegetable cooking oil

Assemble and Pan-frying

4~6 tbsp. cooking oil , 2 for brushing, other for pan-frying

2 cup chopped scallion , use green part only

1 tbsp. Chinese five spice powder , optional

Dipping sauce

1 tbsp. light soy sauce

1/2 tbsp. sesame oil

1/4 tsp. salt

1 tbsp. chili oil

chopped green onion and coriander

Instructions

Make the dough

Mix salt with all purpose flour.

Stir in the hot water first. Mix for a while and then stir in the room-temperature water and cooking oil too. Grasp everything to form a ball, cover, and rest for 10 minutes. You don't need to knead the dough until very smooth at this stage because it may be hard to achieve. Just cover and let the flour and water combine.

After resting, then knead until very smooth (around 3-5 minutes ). Then divide the dough into 4 pieces. Shape each portion into a smooth round dough. Cover the rest for 20 to 30 minutes.

Assemble the pancake

Take one small ball out, and roll it out to a rectangle around 10cm wide and 8cm high. Brush some oil in the center part and then sprinkle Chinese five spice powder if using. Spread the chopped scallion in. Fold up the rectangle into a cylinder. Repeat to finish all four cylinders.

Take one out, slightly lengthening the cylinder with two hands, and then roll from one end to the other to form a snail shape. Suck the end into the dough.

Repeat to finish all four. Remember to cover to avoid drying out.

Then roll out the pancake into a large round circle. Be gentle and use your hand as most as possible. To get a perfect round pancake for beginners, get yourself a small pan (18 to 20cm in diameter) and push with your fingers to spread the dough over the pan.

Pan-frying

Pour around 2 tablespoon of oil in a pan and then place one pancake in.

Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to twirl the circle from time and time especially the central part to ensure the circle is evenly fried. You can serve it as a whole or cut it into small pieces.

Mix all the seasonings for the dipping sauce. Serve along with the pancakes.

Ingredients

For the dough

300 g all-purpose flour

3 g salt

150-170 ml water , adjust the softness

1.5 tsp. instant yeast

For the filling

3 cup finely chopped Chinese chive

2 tbsp. sesame oil , divided

2 eggs

30 g bean vermicelli , soak in clean water until soft

pinch of salt

1/4 tsp. Chinese five spice powder

Instructions

Carefully wash the chives, remove the tough ends and then finely chop.

Mix the chives with 2 teaspoons of sesame oil. You will end up with juicy and green chive after steaming.

Add some vegetable oil to a pan and make an egg omelet. Cool for several minutes and cut into small pieces.

Completely drain soaked bean bean vermicelli and then cut into shorter pieces. Transfer them to the filling bowl, and add salt, sesame oil and Chinese five spice powder. Give a big stir-fry to mix everything well.

When the dough is ready, transfer the dough to a slightly floured board and then knead forcefully until a smooth surface. Then divide the dough into 12 portions. Roll each portion into a circle. Place 1 tablespoon of filling in the middle and seal it.

Place them in steamer, turn up the fire and heat for 2-3 minutes, turn off the fire and wait for 10 to 15 minutes. Then start the fire and steam the buns for 10 minutes after the water boils. Wait for 5 minutes with lid covered and then enjoy!

Ingredients

300 g all-purpose flour

3 g salt

150-170 ml water , adjust the softness

1.5 tsp. instead yeast

1 cup finely chopped scallion

oil for brushing

salt for sprinkling

Chinese five spice powder , optional

Instructions

In a large bowl or in a stand-mixer bowl, add flour, instead yeast, water and salt. Grasp all the ingredients together and then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Just keep kneading and you will get cute dough (or you can simply use a stand mixer to knead the dough for 7-8 minutes with slow speed)

Cover the bowl and let the dough rest for around 1 hour (the time might be longer in winter )or until the paste ball doubles in size.

When the dough is double in size, get paste ball out and punch the air out. And then divide the dough into two equal halves.

Assembling

Firstly roll one half of the dough into a large rectangle on a slightly floured surface. Then brush oil evenly, sprinkle salt and Chinese five spice powder and then dump the scallions across the surface. Roll it up tight and divide it into 10 equal portions.

Get two portions and overlay one piece right on the top of the other one. Take a chopstick and press down in the middle. Remove the chopstick and grip the two ends in two hands and then fold the two ends together downside.

Place them in lined steamer and set aside for 15-20 minutes. Steam over high fire for 15 minutes after the water boils, then turn off fire and rest for 5 minutes with lid on.

How to keep

Let the steamed buns to cool down and then keep them in plastic bags. These buns can be frozen and steam to heat again before serving.

Ingredients

2 middle size potato , shredded

1/2 cup starch , I use sweet potato starch

1/2 tsp. salt or as needed

1 pinch of ground black pepper powder

1 tsp. Chinese five spice powder

1/2 tbsp. vegetable oil

dips

1 tbsp. Hunan Chopped chili sauce

1 tsp. light soy sauce

1 tbsp. boiled water or stock

1/2 tsp. sesame oil

Instructions

Peel the potatoes and cut into thin shreds. You may use a shredding tool. Try to make them similar in size so the cooking time can be similar too.

In a large bowl, add salt, ground black pepper powder, five spice powder and starch. Mix well and set aside for around 5 minutes.

Brush some oil in a pan, fry one side of the pancake over medium fire for around 1 to 2 minutes until shaped and slightly brown. Turn it over and continue frying the second side. Then slow down your fire and turn over the pancake several times to fry the two sides until crispy and brown.

Serve directly or with the dips you want.It can be matched with sweet chili sauce or tomato sauce.

Ingredients

oil for brushing

for the white dough

200 g all-purpose flour

1 teaspoon instant yeast

1 tablespoon sugar , optional

100 g water

for the purple dough

200 g all-purpose flour

1 teaspoon instant yeast

1 tablespoon sugar

100 g water

1 middle sized purple sweet potato

Instructions

Peel and the purple sweet potatoes and cut into small cubes. Steam in a wok around 15 minutes or bake in oven for around 20 minutes. Then mash it with a sticker or scoop.

Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes.

Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.

Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.

Repeat the above steps, mix flour with mashed purple sweet potatoes to make smooth dough too.

Let the two pieces of dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.

Roll the two pieces of dough into two large and thin rounds. And layer the white round underneath and the purple layer on top. Roll up to a cylinder.

Cut the cylinder into small sections. Brush some oil on the bottom of each section and put them in the steamer.

Bring some water to a boiling and steam for 15 minutes.

Turn down the fire and wait for around 5 minutes. Transfer out and serve hot.

Ingredients

• 60 dumpling wrappers

2 tbsp. cooking oil for pan-frying the pork potsticker

Filling

3 cups cabbage

2 tsp. salt

¼ carrot chopped

4 tbsp. warm water

• 600 g pork with at least 30% fat

1 thumb ginger

3 scallion white

4 tbsp. warm water

2 tbsp. light soy sauce

1 tsp. oyster sauce

1 tsp. salt

1 tsp. ground white pepper

1 egg

1 tbsp. sesame oil

¼ cup chopped scallion

Dipping sauce ingredients

1 tbsp. red pepper flakes

3 cloves garlic

1 tbsp. sesame oil

1 tbsp. chopped scallion

2 tbsp. hot boiling oil

1 tsp. oyster sauce

1 tsp. black vinegar

1 tbsp. light soy sauce

1 tbsp. water

Instructions

Prepare the cabbage

• In a separate bowl, add the chopped cabbage and combine it with 2 teaspoons of salt.
• Place the shredded cabbage in a bowl filled with water and then pick up handfuls and squeeze out the water. Add these handfuls directly to the pork mixture.

Pork Potsticker Filling

• Give your ground pork a chop before adding it to a mixing bowl.
• In a separate mixing bowl, add the white scallion and ginger, along with the 4 tablespoons of warm water. Mix quickly before letting that rest.
• Add two tablespoons of water to the pork and mix to loosen it up.
• Repeat this process, but instead, I recommend using your gloved hand to really mix the water and pork together.
• Once it’s mixed, add salt, ground white pepper, light soy sauce, oyster sauce, sesame oil, and egg to the bowl. Mix ingredients together until combined.
• Add chopped scallion (green onion) and boiling hot oil to the mixing bowl next.
• Add the chopped carrot and mix the cabbage into the pork.

Assemble the potsticker

• Place a tablespoon of the potsticker mixture into the middle of a dumpling wrapper.
• Dip your finger into water and then rub this along one edge. Press the wet and non-wet sides together to seal the dumpling. Watch the video to see how I make the pleated edges.

Pan fry the Pork Potsticker

• Add your potstickers to an oiled skillet in a single layer.
• Once the potstickers are golden brown on one side (usually this only takes 2 to 3 minutes), add 1/4 cup of water to the skillet and place the lid on top to steam them for a further 3 to 4 minutes.
• When the dumpling wrapper becomes harden and crispy again, you can remove the potstickers from the skillet.

Prepare the dipping sauce.

• To make the dipping sauce, place the first 5 dry ingredients (chili pepper flakes, sesame seeds, garlic, ginger and scallion) in a bowl and mix them together.
• Pour smoky hot oil on top. Then add the remaining 4 ingredients and mix together once more. Dip your pork potsticker into the dipping sauce and enjoy!

Ingredients

Wontons filling

½ cup minced pork

1 thumb ginger

2 scallions

1 tbsp. vegetable oil

½ tsp. oyster sauce

1 tsp. soy sauce

1 tsp. sesame oil

¼ tsp. salt

½ egg whisked

Seasonind

¼ tsp. salt

• dashes of white pepper

1 green onion chopped

1 tbsp soy sauce

1 tsp. sesame oil

• 1 ½ egg whisked

Instructions

Make Wonton Filling

• Take a medium-sized bowl. Add the filling ingredients into the bowl (minced pork, finely chopped ginger, soy sauce, oyster sauce, sesame oil, salt. Combine everything well. Then add egg liquid in. Continue stirring.
• Place chopped scallion and pour hot oil on the scallion to improve the aroma. Stir continously in one direction until the filling becomes fluffy and white.

Wrap the wontons

• Lay a wonton wrapper flat over your hand, as shown in the picture. Add one teaspoon of filling in the middle of the wrapper.
• Dip fingers in a little water and rub them around the edges of the wrapper. This will help the Wonton wrapper to stay sealed. Now, fold the wrapper in half to make a triangular shape, ensuring the edges do not overlap perfectly. Take the help of the reference picture to get an idea.
• Press the edges together to seal them tight, ensuring the fold is perfect and leaf-proof. Before giving it the shape of a wonton, ensure the wrapper is placed correctly over your hand. The pointed edge should be placed facing toward you.
• Hold the wrapper from either side with both hands. Fold one edge inside. Repeat the same with the other edge such that both edges do not overlap to form a wonton shape. Repeat to finish all the wontons.

Seasoning the soup broth

• Add sesame oil, soy sauce, white pepper and a pinch of salt in serving bowls.
• Now, put a pan half filled with water over high heat. Once the water starts boiling, add in all the wontons prepared above. Let them simmer for 5 minutes while stirring them gently in between. Once cooked, transfer to serving bowls.
• Leave the soup and then pour the whisked egg in.
• Now transfer the soup to the cooked wontons. Sprinkle chopped scallion and serve hot.

Ingredients

• 25 wonton wrappers
• Oil for deep-frying

Filling

• 150 g minced pork about 2 cups

1 thumb ginger chopped

2 scallions or onions (small and chopped)

2 tbsp. vegetable oil or sesame oil

1 tsp. oyster sauce

1 tsp. light soy sauce

• 1/4 tsp. salt
• 1/4 cup wood ear mushrooms chopped (optional)

1 egg

Instructions

Make Wonton Filling

• Combine minced meat with ginger, oyster sauce, soy sauce, salt, and egg in a larger bowl.
• Stir in one direction until the pork becomes sticky, pale white and fluffy so the filling can be fluffy after cooking.
• Heat some oil in a small pot and then drizzle it over the green onions. This step is optional but it can give a stronger aroma to the filling. Mix well and set aside

Fold Wontons

• Prepare a small bowl filled with water.
• To fold a wonton, grab a wrapper and set it on a clean, flat, and dry surface or on the palm of your hand). Position it like a diamond with a point facing toward you and the opposite point facing away from you.
• Fill the wrapper with a tiny amount of filling (approximately ¾ up to a teaspoon max). Dip your finger in the bowl to wet your fingertips. Moisten the edges of the wrapper. You can also dot the corners or trace an outline from corner to corner.
• Fold the wrapper over to form a triangle shape. Then press the triangle’s top sides or top edges together. This will seal the wonton.
• Bring the two corners of the triangle's long side together. Using your thumbs, slightly flatten the filling pocket. Moisten your fingers again and press them together to seal. Now it looks like a wonton.
• Repeat with the remaining wonton wrappers and filling.

Fry Deep-fried Wontons

• Fill a small pot with about 2-3 inches of vegetable oil. It's important to use a neutral oil with a high smoke point. Make sure the pot is deep enough to prevent the oil from overflowing when you add your wontons.
• Heat oil until 350°F (170 °C). Use a frying thermometer (or the chopsticks test) to ensure your oil is at the proper temperature. The wontons may burn if the oil is too hot while it will absorb more grease and have a thicker texture if the oil is too cold.
• Add a few wontons at a time to the hot oil. Overcrowding the pot will cause the oil temperature to drop, resulting in greasy, soggy wontons. Keep the wontons submerged in oil by pressing them with a slotted spoon or spider sieve.
• Fry until they turn golden brown and crispy, about 20 to 30 seconds. Using a slotted spoon (or tongs or wish mesh strainer), carefully remove the wontons from the hot oil, a few at a time.
• To drain the excess oil, lay the fried wontons on a paper towel-lined plate.Serve directly. Or with chili sauce or sweet sauce.

Ingredients

Wrapper

• 300 g flour , 2 cups unshifted
• 150 ml warm water water +15ml for adjusting
• a small pinch of salt

Pork Filling

• 250 g pork , at least 20% fat
• 200 g pork jelly
• 1 tbsp. oyster sauce
• 2 tbsp. light soy sauce
• 1/4 tsp. ground pepper
• 2 tsp. salt
• 1 tsp. sugar
• 1 tbsp. sesame oil
• 1 tbsp. chopped green onion

Ginger and Green Onion water

• 1 tbsp. minced ginger
• 1 tbsp. minced green onion
• 1/2 tsp. Sichuan peppercorn
• 1/2 cup hot water

Dip Sauce

1 tbsp. Chinese black vinegar

• 1/2 tbsp. light soy sauce

5 ginger shreds

Instructions

For the Pork Jelly

• Make the pork jelly in the previous day with this instruction.

For the Filling

• In a small bowl, soak minced ginger, green onion and Sichuan peppercorn with 1/2 cup hot water for around 10 minutes to make ginger and green onion water.
• Blend the pork jelly for a while. Then add pork chunks in a blender, add salt, sugar, pepper, light soys sauce and oyster sauce. Blend with pause for 10 seconds. Then add the ginger and green onion water in. Continue blending with pause for another minute. Add the pork jelly, chopped green onion and sesame oil in. Stir in one direction for 1 or 2 minutes. Cover and place in fridge.

For the wrappers

• Add pinch of salt in flour. Add flour and water in a mixing bowl and then knead the dough until smooth and stretchy (this process may need 15 to 20 minutes depending on your kneading skill. You can also use a mixer to do this job.) Cover with a wet cloth and reset for 1 hour.
• Shape the dough into a long log and cut into small pieces (around 12g each one). Then roll the wrapper out to form a large wrapper (around 12 cm in diameter). The wrapper should be quite thin.
• Place the wrapper in your left hand. Place 1 tablespoon of the filling in the center of your wrapper. Fix the starting point with the thumb of right hand and begin to fold the edge counterclockwise. Move the thumb slowly in the process. Repeat the process until the dumpling is completely sealed. Then slightly pull up the sealed peaks and then remove the extra flour(so we can get even and thin wrapper).

Steaming process

• Place the assembled dumpling on lined steamer. Set up the steamer and steam for around 8 to 10 minutes after the water is boiling.
• Serve directly or with Chinese black vinegar and ginger shreds.

Ingredients

• 30 wonton wrappers

1 cup minced pork

• Pinch of salt

1 tablespoon minced ginger

1 tablespoon minced green onion

1 small size egg

1 tablespoon oyster sauce

Red oil dressing

• 3-6 tablespoons Szechuan style chili oil , depends how spicy you want

2 tablespoons black vinegar

1 tablespoon sesame oil

2 tablespoon cooking wine

• 1/2 teaspoon sugar
• pinch of salt

1 tablespoon light soy sauce

2 garlic cloves , smashed

• 1/2 tablespoon minced green onion
• Minced coriander

1 cup water from cooking wonton

Instructions

• You'd better to prepare the chili oil in the previous day according to this instruction.

Making red oil wonton

• In a large bowl, mix minced pork with ginger, oyster sauce, egg, spring onion and salt. Keep stirring the mixture in one direction until well combined and sticky.
• Refrigerate for around 15 minutes for a better flavor.
• Assemble wonton one by one.
• In a bowl, mix all the seasonings together.
• Cook wonton in boiling water for 3 to 4 minutes until the wrappers become transparent completely. You can add some green vegetable like lettuce, bok choy leaves in last minute. Transfer out to serving bowl and then scoop some water to cover most of the wontons (not too much as it may dilute the red oil dressing).
• Pour the red oil dressing on top; garnish extra minced spring onion and coriander. Mix well before enjoying.

Ingredients

1 pound wonton wrappers

For the filling

• 300 g minced pork

3 green onions , finely chopped

1 small bunch of coriander , finely chopped

1 inch ginger , grated

1 tablespoon light soy sauce

1 egg white

1 teaspoon sesame oil

1 teaspoon salt

1 green onion , finely chopped

For pan-frying

• 1/2 tablespoon cooking oil
• Roasted black sesame seeds for garnishing

1 or 2 tablespoons water

1 green onion , finely chopped for garnishing

Instructions

• In a large bowl, mix minced pork with green onions, grated ginger, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture.
• Scoop around 1 teaspoon filling, place in the center of the wrapper. Assemble the wonton one by one.
• Brush some oil on a pan, place the wonton in. Fry over medium fire until one side becomes slightly brown and crispy. Turn them over and add around 1 tablespoon of water and cover the lid until the water is almost evaporated. Repeat the process once if the wontons are not cooked completely.
• Garnish some roasted black sesame seeds and chopped green onion.
• Serve directly or with your favorite chili sauce.

Ingredients

• oil for deep-frying
• 1 tbsp. vegetable oil for brushing

Dough Ingredients

2 cups all purpose flour , unsifted around 300g

1 tsp. baking powder

• 1/4 tsp. baking soda

1 egg

• 120 ml water +5ml for adjusting based on the size of the egg
• 1/2 tbsp. vegetable oil
• 1/2 tsp. salt
• 1/2 tsp. sugar

Instructions

Make the dough

• Stand mixer method: in a stand mixer, add all the ingredients together and then knead on low speed for 7-9 minutes until the dough is quite elastic. Shape into a ball and then cover with a plastic wrapper and set aside to rest. The dough will be like the high water content bread dough.
• By hand: combine the dry ingredients, baking soda, baking powder, salt, and sugar with flour. Crack the egg and add oil. Stir with a chopstick or a spatula to mix the ingredient well. Then start using your hand. I love the method of using the fist to press the dough gently, this helps a lot with the sticky problem. Once a dough is formed, cover and rest the dough aside for 15 minutes. Then repeat the process until the dough becomes almost smooth on the surface. No need to be super smooth! At this stage, the dough will be super soft but not sticky. We only need the gluten network to be formed. Cover well and set aside for 1 hour.
• Shape the dough into a long retangle and brush some oil on the surface (this can help to avoid sticky problems after the later stage of shaping and assembling). Set aside and resting for 2 hours. If you are in a hurry, you can shorten this to 1 hour.

Assemble the deep-frying strip

• Cut the rectangle into strips around 3cm wide.
• Take a chopstick, wet it with some water, and work a line in the center of one piece of the strip.
• Lay one stripe over the other one and press a mark in the center (lengthwise). Water helps to make sure the two pieces stay together in the deep-frying process.

Deep-fry the youtiao

• Heat the oil to around 180 to 190 degrees C (400 degrees F). Then hold the two ends and slightly stretch the strips (or slightly adjust the length according to your frying wok).
• Gently slide into the oil and roll around continuously with chopsticks. This can prevent any surface of the youtiao is overcooked and thus firmed too quickly. Once the youtiao expands and turns golden brown. Transfer to a baking rack to drain out the extra oil. The whole deep-frying process may need 1 minute.
• Do this by batch and use a slow fire to keep the temperature of the oil. You can fry two youtiao each time but adding too many ones will decrease the oil temperature immediately, and usually, we don't have enough space for them to roll and rotate. So take your time.

How to store and serve

• Freshly deep-fried youtiao has the best flavors and taste. If you have leftovers, keep them in fridge with an air -tight bag up to 7 days.
• How to reheat: you can choose to re-deep fry them with a lower heat. or you can choose to reheat it in the oven. 4-5 minutes at 180°C/ 356°F

Ingredients

1 cup soy beans

• 1500 ml water

3 g GDL , around 1 tablespoon (no sweeping)

• sugar to taste

Brown sugar syrup

1 cup brown sugar

1 cup water

• 1 thumb piece ginger , peeled and shredded

Sichuan hot Style for each serving

1 tsp. chili oil

1 tsp. light soy sauce

1 tbsp. chopped Zhai Cai

1 tbsp. ginger and garlic water

• chopped scallion and coriander to taste

Northern Style

1 tbsp. cooking oil

• 50g pork belly

1 thumb ginger , cut into small shreds

1 clove garlic , shredded

10 hydrated wood ear mushroom , cut into small shreds

2 fresh shiitake mushroom , cut into slices

4 oyster mushrooms , thinly sliced and then shredded

2 cups water

2 tbsp. light soy sauce

1 tbsp. dark soy sauce

1 tbsp. cornstarch , whisked with 2 tablespoons of water

• salt and pepper to taste

1 egg

• salt if necessary

Instructions

How to make tofu pudding| Tao Fu Hua

• Wash the soy beans and then soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth.
• Place a gauze on a strainer and then strain the soy milk. Bring the soy milk to a boil. Watch carefully since it overflows easily. Skin off the bubbles on the surface. Remove from heat and rest for 2 minutes until the temperature drops around 80 degree C to 90 degree C.
• Whisk GDL with water in a small bowl (read the instructions on the package for the detailed amount). Gently stir the GDL water in the soy milk. Then rest for 15 to 20 minutes until firms.

How to serve| Sweet version

• Option 1: Serve with white sugar directly
• Option 2: Simmer brown sugar with ginger slices for 5 minutes and drizzle the syrup with tofu pudding.

How to serve |Northern Version

• Add some oil in pan and fry pork belly until slightly browned. Add wood ear mushroom, oyster mushroom and shiitake mushroom. Fry until soft.
• Add around 2 cups of water, soy sauce (dark soy sauce and light soy sauce). Place cornstarch water in and simmer for 5 to 7 minutes until the sauce is almost thickened.
• Drizzle egg liquid in. Continue cooking until well combined. Add salt if necessary. Top the gravy with tofu pudding.

How to serve |Sichuan Style

• To make ginger and garlic water | add 1/2 cup hot water into 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. Set until cool down.
• Fry soaked soy beans with cold oil until golden brown. You can simply replace this with toasted peanuts or other crispy nuts.
• How to assemble| add chopped Zha Cai, light soy sauce, chili oil, garlic ginger water, spring onion and coriander. Serve hot.

Ingredients

• 1.5 cup glutinous rice flour
• 80 g sugar , about 1/3 cup+ 2 tbsp.
• 100 ml water or 10ml more for adjusting , include the water for small dough, around 1/3 cup+ 1 tbsp.

1 cup roasted white sesame seeds , homemade instructions here

• filling as needed , red bean paste or black sesame filling
• water for dipping
• more glutinous rice flour for dusting
• oil for frying

Instructions

Prepare the small dough

• In a small bowl, take around 2 tablespoon of glutinous rice flour out and mix with around 15ml water. Knead to until smooth.
• Bring some water to boil and then cook the small dough for around 2 to 3 minutes. Prepare a bowl with cold water on the side. When the small dough is ready, transfer out and add it into other sticky rice flour.

Prepare the main dough

• In a large bowl, mix the left flour with sugar. And then add the small dough in. Break with hand and slowly stir in water. Continue kneading until smooth dough.
• Further shape the dough into long log and then divide into 20 equal portions. Shape each portion into a round ball.

Assemble the sesame balls

• Shape the small glutinous rice balls into a bowl and then wrap around 1 teaspoon red bean paste in. Seal completely and shape into a around ball again.
• Prepare two bowls: one with clean water and the other with sesame. Take one ball with one hand, quick dip with water and then roll the ball in sesame bowl with another hand. This is a personal tip to make the process easier. Press the balls several times so the sesame seeds can sticky to the surface. Repeat to finish all the sesame balls.

Frying the balls

• Heat enough oil (at lest cover the balls) until 120 degree C (or you can test the temperature with a smaller ball). Carefully add the sesame balls, slow your fire immediately and slowly deep-fry the balls until slightly golden brown. Turn off fire; transfer out and absorb extra oil with paper. Cool down for several minutes and enjoy!

Ingredients

1 fresh fish around 800g to 1000g

1 cup pickled mustard green

5 picked peppers , optional

• 10 whole Sichuan peppercorn seeds
• 10 dried pepper flakes or more as needed

5 green onions

1 inch root ginger , sliced

4 garlic cloves , sliced and minced

• 800 ml water or as needed

Marinating

1 tsp. salt

1 egg white

1 tsp. white pepper powder

1 tbsp. light soy sauce

4 tbsp. vegetable cooking oil

2 tbsp. starch

Instructions

Prepare the fish

• How to prepare the fish|Wash the fish carefully and separate the bones and fish fillet. Then slice the fillet into really thin slices and cut the bones into large sections. Separate the fish pieces and the bones.
• Add salt in fish meat and bones. Mix for a while until the meat becomes sticky. Then wash the fish slices until they become almost transparent. Transfer out and drain. This step helps to remove any odd taste and give the meat a lovely texture. Repeat the process and clean the fish bones too.
• Marinade the fish bones and fish fillet slices with salt, egg white, cornstarch and white pepper powder. Set aside.

Fry mustard green and aromatics

• Add a small amount of oil in wok and fry mustard green until dried and place dried chili pepper and Sichuan peppercorn. Continue heating until aromatic. Pour extra oil and fry garlic, ginger and green onion white section until aromatic too. Transfer out.

Make the broth

• Clean the wok and re-heat some oil, add the fish head and bones and fry until slightly browned. Place the fried mustard green in. Pour in 800ml hot water. Let the broth simmer for 15 minutes. Transfer the solid content to serving plate.

Cook the fish

• Add fish slices in and cook for 30 seconds until they turn white. Transfer out immediately.

The highlight – pouring oil

• Top with chopped garlic, Sichuan peppercorn and chopped green onions. Pour around 2 tablespoons of hot oil. Serve hot!

Ingredients

1 cup minced pork

2 servings rice noodle , 150g dried rice noodle or 300g fresh ones

• 50 g Chinese chive , cut into small sections
• 50 g soy bean sprouts

1 middle size tomato , finely chopped

3 tbsp. vegetable cooking oil

• 100g pickled cabbage or mustard green , chopped
• 1400 ml water or stock , around 6 cups

2 cloves garlic , chopped

1 tsp. salt or to taste

3 tbsp. light soy sauce , divided

• chili oil for drizzling

Instructions

• Soak dried rice noodle with cold water for at least 4 hours (recommend soaking it overnight).
• Remove the hard ends of chive and then cut into long sections. Finely chop tomato and pickled mustard green.
• Heat oil and then fry minced pork and chopped garlic until crispy and golden brown. Drizzle 1 tablespoon of light soy sauce and salt. Mix well and then transfer 1/2 of the minced pork out.
• Place the pickled mustard green and tomatoes in, fry for 2-3 minutes until aromatic. Then pour in water. Remember to remove large foams after boiled
• Add 2 tablespoon of light soy sauce and salt to season the soup. Then place the soaked rice noodles in. Cook for 2 minutes.
• Add bean sprouts and and chives. Cook until the soup boils again. Transfer to serving pot.
• Add the remaining minced pork and drizzle red oil. Serve hot!

Ingredients

For the chicken stock

• Half a chicken

1 thumb ginger

4 white peppercorns

4 L water

For noodle serving (2 serving)

2 blocks of noodles

4 green onions chopped

6 twists of white pepper powder

• 1/2 tsp of salt

2 tsp of light soy sauce

1 tsp of sesame oil

• shredded chicken meat

Instructions

Make the chicken soup

• Crush the ginger.
• Prepare the broth: In a pot with water, add chicken, ginger, and white peppercorns. Simmer and remove any impurities that float to the surface. Then simmer for 1 and half hour. You can also use instant pot to make the chicken broth.

Shred and seasoning the chicken

• Remove the chicken, shred it, and mix with 1/2 tsp salt, 2 tsp soy sauce, and 1 tsp sesame oil.

Cook and assemble the noodles

• For the noodle soup seasoning, in a bowl, add 1/4 tsp salt, dash of white pepper powder, 1 teaspoon of light soy sauce, chopped green onions, and then scoop around 1 cup of chicken broth.
• In boiling water, cook the noodles for 2 minutes. Transfer the noodle to the serving pot and then pour the chicken stock to cover the noodles.
• Top the noodles with shredded chicken and serve.
• Optionally, you can serve the noodle soup with 1 teaspoon of chili sauce or Laoganma sauce.

Ingredients

4 cups chicken stock

2 large eggs

2 tbsp. cornstarch

3 tbsp. water

• 1/4 tsp. ground white pepper

1 tsp. salt

1 tbsp. light soy sauce optional

• 1/2 tbsp. minced ginger

3 tbsp. chopped scallion white part and green part separately chopped

• 1/2 tbsp. sesame oil optional

Instructions

• Mix 2 tablespoons of cornstarch with 3 tablespoons of water in a small bowl. This is our water starch.
• Add chicken stock to a pot. Add ginger, scallion whites and light soy sauce. Bring the broth to a boilings. Remove the ginger and scallion whites. Add salt and white pepper.
• Stir the starch water again and pour it into the broth. Simmer to boil again.
• Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks. Turn off the fire, add some fresh chopped scallion and serve immediately.
• Optionally drizzle some sesame oil.