Using ingredient shao hsing rice wine
Cantonese Barbecue Pork
- 900 gr pork butt
- 65 gr sugar
- 45 ml honey
- 60 ml soy sauce
- 30 ml hoisin sauce
- 24 gr sesame seeds (toasted)
- 16 gr ginger (grated fresh)
- 16 ml shao hsing rice wine
- 7 ml salt mustard dip
Cold White
- 2 green onions
- 2 garlic (cloves)
- 2,900 gr ginger (fresh)
- 2,400 ml water
- 400 gr leg of pork (boneless)
- 60 ml shao hsing rice wine
- 16 ml dark soy sauce
- 16 ml soy sauce (light)
- 12 gr coriander (minced fresh)
- 6 gr sugar
Fun Gwau
- 6 chinese black (dried)
- 2 green onions
- 1 oil
- 1/4 bamboo shoots (finely diced)
- 95 gr pork butt (ground)
- 90 gr shrimp
- 60 ml water (finely diced)
- 22 ml peanut oil
- 30 ml chicken stock
- 12 gr coarsely (chopped fresh)
Chinese: Shrimp In Chinese Lobster Sauce
- 25 per
- 2 garlic (cloves)
- 1 onion
- 1 green onion
- 1 egg
- 1 bell pepper
- 250 gr shrimp (jumbo)
- 180 ml chicken stock
- 95 gr pork butt (ground)
- 28 gr peanut
Chinese: Steamed Translucent Dumpling
- 6 chinese black (dried)
- 2 green onions
- 1/4 bamboo shoots (finely diced)
- 95 gr pork butt (ground)
- 90 gr shrimp
- 60 ml water (finely diced)
- 22 ml peanut oil
- 30 ml chicken stock
- 18 gr coarsely (chopped fresh)
- 8 gr sugar
Steamed Translucent Dumplings
- 6 chinese black (dried)
- 2 green onions
- 1 oil
- 1/4 bamboo shoots (finely diced)
- 95 gr pork butt (ground)
- 90 gr shrimp
- 60 ml water (finely diced)
- 22 ml peanut oil
- 30 ml chicken stock
- 12 gr coarsely (chopped fresh)