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Braised Pork chunk with Lotus root in Ermented Red Beancurd paste 蓮藕南乳炆排骨

This dish use a very common sauce in Guangdong style Chinese dishes: Ermented Red Beancurd Paste. Usually we use it in cooking veggie too.

Ingredients:		材料:
1. Lotus Root	¼ lb	1. 蓮藕	¼  磅
2. Bone-in pork Chunks	½ lb	2. 排骨	½  磅
3. Ginger slices	3 slices	3. 薑片	3  片
4. Garlic	4 pieces	4. 蒜瓣	4  瓣
Sauce:		醬料:
1. Chu Hou Sauce	1 tsp	1. 柱候醬	1 茶匙
2. Ermented Red Beancurb	2 cubes	2. 南乳	2 小磚
3. Water	2 Tbsp	3. 水	2 湯匙
4. Sugar	3 tsp	4. 糖	3 茶匙
Procedure:		步驟:
1. Marinated the chunks with a little sugar, soy sauce, baking powder, corner powder, Shoaxin cooking wine for at least 20 mins.		1. 先將排骨用小許糖,生抽, 蘇打粉, 豆粉, 紹興酒醃最少20 分鐘
2. Peel off the lotus and cut it into chunks.		2. 將蓮藕去皮切成中塊
3. Put the 2 Tbsp water to spread out the ermented red beancurb to make a paste		3. 用兩湯匙水將南乳磚開成醬
4. Heat up the cooking oil with ginger slices		4. 燒熱油及薑片
5. Once the oil is hot, pour in the pork chunks and give it a quick stir at high heat. Then set the chunks aside.		5. 油熱後加排骨快炒幾下剩起備用
6.In a clean wok, heat up another cooking oil with garlic.		6. 用一新鑊燒熱油和蒜頭
7. Put in the lotus root to stir in high heat.		7. 油熱後放下蓮藕快炒幾下
8. Then add the pork chunks in together with all the sauce to stir about 10 seconds.		8. 再加入排骨和所有醬料炒10秒左右
9. Add water to the chunks. Make sure the water are half covering the ingredients . Mix them well.		9. 加水蓋過所有材料, 將水和材料混合
10. Once the mixture is boiling, cover it with lid. Turn the heat down to simmer and cook it for 40 mins.		10. 水滾後轉小火煮40分鐘
Tips:		心得:
1.The purpose to put baking powder for marination is to soften the texture of the chunks in order to avoid them become too chewy. But cannot use too much or it will bubbling when cooking.		1. 用蘇打粉醃肉可以令肉質變得鬆軟, 不過不可用太多, 否則煮時會起泡

Steam ground pork with sweet preserved mustard 梅菜蒸肉餅

I forgot to take the picture before having a whole big bite of it.. >.<. This is one of the best dishes to have it with rice. Can't wait to take the photo~~ ^_^

Ingredients:	材料:

1. Dry mushroom	4 pieces	1. 東菇	4 隻
2. Sweet preserved mustard (See picture if you have no clue what kind of veggie is it.)	about 5 oz	2. 甜梅菜	約5 oz
3. Water chestnut	10 pieces	3. 馬蹄	10 粒
4. ground pork	1 lb	4. 碎豬肉	1 磅

Sauce:		醬料:
1. Soy Sauce	1 Tbsp	1. 豉油	1 湯匙
2. Sesame oil	1 tsp	2. 麻油	1 茶匙
3. Sugar	2 Tbsp	3. 糖	2 湯匙
4. Shaoxin cooking wine or White rice wine	1 tsp	4. 紹興酒或米酒	1 茶匙
Procedure:		步驟:
1. Soak the dry mushroom into warm water for at least 2 hour to soften them before we can cut it.		1. 先浸東菇兩小時以上
2. Soak the sweet preserved mustard into water for 1 hour to let the hidden tiny mud and sand sink out.		2. 浸洗梅菜1 小時去沙
3. Cut the water chestnut, mushroom, sweet mustard into small pieces in order for mixing with the ground pork.		3. 把東菇, 梅菜, 馬蹄切小粒
4. Mix all the ingredients together with the sauce.		4. 將所有材料與醬料混合
5. Prepare a large pot. Put the steaming rack in the center. Fill it with water just right to the top of the rack and heat it to boil.		5. 煮一大鍋水放蒸架在中間, 水剛碰到架面就好
6. Put the pork into a flat dish(the one can be easily be picked out from hot steam bath)		6. 將混好的肉放進一平底碟中(要容易從蒸氣中取出來那種碟)
7. Once the water is boiling, put the pork on the rack. Keep high heat and steam it for 15 mins with lid covered.		7. 水滾後放下肉蒸15 分鐘
Tips:		心得:
1. You can increase, decrease or omit the water chestnut and dry mushroom for your interests.		1. 馬蹄,東菇分量可隨喜好加多減少
2. Cooking wine can be omitted if you don’t have one handy. This only to reduce the smell of fresh blood.		2. 紹興酒或米酒可以不加, 此作用為除去血腥味
3. Fresh chestnut can be used instead of canned one. It happens to be not the season for fresh one selling on market, therefore I use the canned one. Fresh one will be more sweet and crispy. If you are using the fresh one, you have to peel the skin off (however this will be kind of time consuming job)		3. 在當造時間,馬蹄可以用新鮮的不用罐頭那種, 新鮮的比較脆口鮮甜多汁. 不過新鮮的要每粒去皮比較花時間

How to make minced ginger 怎樣弄薑蓉

It is easy to prepare minced ginger. Just peel off the skin of the ginger and shred it with a cheese shred. Easy, isn't it?
好簡單, 先把薑去皮, 然後用小刨刨出薑蓉..