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Using ingredient shao hsing rice wine

Cantonese Barbecue Pork

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

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

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)
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