Using ingredient spring onion
Cheng-du Tender Chicken
- 1 soup stock
- 1/2 tender chicken
- 120 gr tender pea shoots
- 120 ml oil
- 20 gr chili nam yuey
- 16 ml wine
- 9 gr chili (red)
- 8 gr cornstarch paste
- 6 gr salt
- 5 gr ginger
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
Pancit
- 2 garlic (cloves)
- 1 onion
- 1 cabbage
- 1 celery
- 1 spring onion
- 220 gr meat
- 120 gr rice sticks
- 60 ml cooking oil
- 45 ml broth
- 45 ml soy sauce