Using ingredient shao hsing wine
Chinese Steamed Cracked Crabs
- 2 green onions
- 1 crab
- 1,900 gr sized of ginger
- 75 ml vinegar
- 50 ml peanut oil
- 30 gr green onion (finely shredded)
- 30 gr ginger (finely shredded)
- 16 ml shao hsing wine
- 1 gr sugar
- 1 gr salt
Ma Po's Pork Brains
- 3 pork brains
- 2 soup stock
- 65 gr pork (ground)
- 30 ml oil
- 20 gr chili nam yuey
- 8 gr cornstarch paste
- 5 gr ginger
- 5 ml shao hsing wine
- 3 gr pepper
- 2 ml soy sauce
Ma-po's Bean Curd
- 2 tofu squares
- 2 soup stock
- 65 gr pork (ground)
- 30 ml oil
- 20 gr chili nam yuey
- 8 gr cornstarch paste
- 5 gr ginger
- 5 ml shao hsing wine
- 3 gr pepper
- 2 ml soy sauce
Blanched Gai Lan Dressed With Rice Wine And Oyster Sauce
- 250 gr gai lan
- 30 ml oyster sauce
- 30 ml chicken stock
- 16 ml shao hsing wine
- 16 ml peanut oil
- 3 gr salt
- 2 gr sugar
- 2 ml sesame oil
Steamed Oysters With Black Beans
- 12 oysters
- 1 scallion
- 1/2 shell
- 30 ml chicken stock
- 16 ml vinegar (white)
- 16 ml shao hsing wine
- 16 ml soy sauce
- 16 ml peanut oil
- 12 gr fermented black beans
- 10 ml oriental sesame oil
Tangerine Peel Chicken
- 2 chillies (dried)
- 2 black vinager
- 1 scallion
- 1 tangerine peel (dried)
- 270 gr chicken
- 16 ml water
- 10 ml soy sauce (light)
- 6 gr cornstarch
- 6 gr sugar
- 5 gr ginger