12 Oz. pork tenderloin

Sauce

Water 6 Tbsp

Ketchup 2 Tbsp

Sugar 3 Tbsp

Vinegar 1 Tbsp

Pinch of white pepper

Cut pork into chunks and marinate with salt, cooking wine, chicken powder and corn starch for at least 30 minutes.

Combine all the ingredients for sauce and mix well.

Heat up 2 cups of vegetable oil and deep fry pork in medium hot oil for about 7 minutes, and then take all the pork out of the oil. Keep heating up the oil when the oil becomes really hot, deep fry all the pork again in the oil for about 2 minutes or until they are fully cooked. Always twice deep fry pork or ribs, so the inside is tender but outside is crispy.

In another clean cooking pan, bring the sauce to boil and thicken it with some corn starch water and pour over the pork. Enjoy!!!

糖醋裡脊

12 盎司裡脊肉

醬汁

水 6 湯匙

番茄醬 2 湯匙

糖 3 湯匙

醋 1 湯匙

一點的白胡椒

把豬肉切成塊和鹽，料酒，雞粉和玉米澱粉醃至少 30 分鐘。

拌勻醬汁所需的所有材料。

加熱2 杯菜油，油温中等熱时炸豬肉約 7 分鐘，然後夹出所有豬肉。保持油温继续加熱，當油變得很烫时，再一次的油炸所有豬肉約 2 分鐘或直到他們完全煮熟。總是分兩次油炸豬肉或排骨，因为这样子就会外脆裡嫩。

在另一個锅里将醬汁煮开加一些玉米澱粉水勾薄芡然後倒在豬肉上。开吃!!!

This is one of my favor dishes. Guilty Pleasure!!!!

Pork belly 1lb cut into big chunks
Add pork to cold water and bring it to boil then cook for 3 minutes.
In a really hot non-stick pan add 2 tbsp oil and 3 tbsp rock sugar and cook until sugar melt and turn brown.
Add in big pork chunks and stir-fry until all pork are covered with the melted sugar.
Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2/3 cup cold water, 1 tbsp cooking wine, Star aniseed 2 pieces, one small piece of dried orange peel, 2 slices of ginger, a little bit of white pepper and five spices.
Bring it to boil then turn the heat down to low and cook for 30 minutes. The sauce is very delicious to eat with white rice.

1 磅五花肉切成大塊
將豬肉放入冷水中煮，水开后再煮 3 分鐘。
在非常熱的不粘鍋加 2 湯匙油 3 湯匙冰糖，煮至糖融化，變成黄褐色。
加入大肉塊，翻炒至所有豬肉都被融化的糖覆蓋著。
添加 3 湯匙生抽醬油，1 湯匙老抽，2/3 杯水，1 湯匙料酒、 八角 2 粒，陳皮一小块，姜2 小片，一點白胡椒和五香粉。
煮开後轉小火，煮 30 分鐘。醬汁配白米飯是非常好吃的。

排骨1000g，盐15克，糖15克，豆豉10克，蒜头15克切大粒，料酒2大勺，生油20克，淀粉4大勺，芋头或者南瓜切块垫底。
排骨切小粒放一容器里放水下用小水冲半个小时至没有血水。
加一勺油在热锅里，加蒜头和豆豉炒香后连油一起倒入到排骨里，接着加入其他的酱料拌匀腌至少2-3钟头（建议过夜）
要吃的时候，取出一部份加一点水和淀粉拌匀，放盘子里围上芋头或南瓜（拣出豆豉和蒜头）淋上一点油。滚水入锅，中火蒸10-20分钟，看你蒸多少。我这一盘蒸了差不多20分钟。不要大火不要蒸太久，要不就不嫩了。
这是我在网上看来的。是个叫代号美女蛇的网友经过几经研究的成果。我做了稍稍改动。非常的好吃！！！你一定要试试。
Ribs 1000g, salt 15g, sugar 15g, sugar10g, garlic 15grams（cut into large pieces）, cooking wine 2 tablespoons，oil 20g， cornstarch 4 tablespoons, some taro or pumpkin cut into cubes(optional).

Put diced ribs into a container under the running water for about half an hour when the water is running clear.

Add a tablespoon of oil in a hot pan, add garlic and black bean sauce stir fry together then pour everything to the ribs, then add all the other ingredients and mix well leave it for at least 2-3 hours (recommended overnight)

When it is ready to cook, take a portion of it and mix with a little bit of water and starch again, put some taro or pumpkin around the dish (pick out the black bean sauce and garlic) drizzle a little oil over the ribs. Over boiling water, medium low heat10-20 minutes, depends on how much you cook. This dish you see here I steam about 20 minutes. Do not steam over high heat or steamed for too long, otherwise it would not be tender.

I got this recipe online, it is done by someone by the name of 代号美女蛇. I did some changes. Very delicious!!! You have to try it.

猪头肉 1磅
老抽1/4 杯
生抽 ¼ 杯
水 ½ 杯
可乐1/2 杯
八角3颗
陈皮1片
花椒1小勺
胡椒粉少许
冰糖50克
料酒1大勺
姜片3片
猪头肉去毛洗净放滚水中焯一下。（去毛花了我至少2个小时，没办法太爱猪头肉了）将所有的材料放一起后大火烧开放入猪头肉转小火慢慢煮大概30分钟。建议放冰箱过夜后切片。好吃到差点把舌头也吞了。
Stewed pig’s head meat
Pig’s head meat 1 pound
Dark soy sauce ¼ Cup
Light soy sauce ¼ Cup
Water ½ Cup
Coke ½ cup
Star Anise 3 pieces
Dried orange peel 1 piece
Chinese corn pepper 1 teaspoon
White Pepper a little bit
Rock Sugar 50 g
Cooking wine 1 tablespoon
Ginger 3 slices

Pull all the hair out of the meat and clean really well, then precook in boiling water for a few minutes (It took me at least 2 hours to pull all the hair out, I love the meat too much) place all ingredients together into a pot and bring to boil then add the meat then turn heat low to simmer the meat for about 30 minutes. Recommend to chill the meat in the refrigerator overnight then slice. It tastes better when serve cold.

1．皮

土豆650 克

木薯粉200 克

糯米粉10 克

花生油 1大勺

2．肉馅

猪肉糜350 克

老抽4汤勺

葱花4汤勺

糖2汤勺

料酒2小勺

麻油1小勺

地瓜粉2大勺

把糯米粉加1大勺的水和好，烧开一小锅水，把糯米粉团子放进去煮熟备用。

将2中的所有材料中和备用。

土豆切半放水里煮熟后捞出去皮，去皮后放一大盆子里捣烂，加入木薯粉，花生油，糯米团子和一小勺的盐不停的上下搓揉混合直到他们变的非常的有韧性。其间如果粘手加入一点点的木薯粉中和一下。

揉好的土豆团子分成30-40份，看你自己要多大用湿毛巾盖好。把肉糜也分号30-40份。

拿一份土豆丸子搓成窝窝头状把肉放进去然后包起来。包好后放快烧开的水中煮大概10分钟。如果你跟我一样对包丸子没什么信心的话，就隔水蒸假鱼丸。蒸好后放入高汤中加盐，鸡粉，紫菜和虾米调味。

这是我的第N次作假鱼丸了，之前一直不是太满意。每次都发现有什么不太对。这次的肉馅是根据田园时光提供的肉馅做法做的真的很好吃。谢过。加糯米粉团是为了让皮不易散吃起来更有弹性包起来也好包，但不可加太多否则非常粘，加花生油是为了让没有吃完的丸子冻起来以后皮不会裂。如果在肉里加紫菜也很好吃的。

1. Skin

Potato 650 g

Tapioca Starch 200 g

Sticky rice powder 10 g

Peanut oil 1 tablespoon

2. Meat dough

Ground pork 350 g

Dark Soy sauce 4 tablespoons

Green Onion 4 tablespoons

Sugar-2 tbsp

Cooking wine 2 tea spoon

Sesame oil 1 teaspoon

Potato starch 2 tbsp

Mix Sticky rice flour and 1 tbsp water then cook in a small pot of boil water.

Mix all the ingredients in #2.

Potatoes cut in halves then cook in water, remove and Peel the skin when ready. Pour all peeled potatoes back into a large pot mash them, add potato starch, peanut oil, sticky rice ball we just cooked and a tea spoon of salt keep kneading and mixing until they become very smooth. You can add a little bit of potato starch if you feel they are sticky during the processor.

Evenly divide potato skin dough into 30-40 pieces depends on how big you want the potato balls to be, cover with a wet towel. Also divide the ground pork into 30-40 little balls.

Take a potato dough and roll between your thumb and index fingers and make a hole in the center of the potato dough then put a meatball in it, and then wrap it up. Boil them in the boiling water for about 10 minutes. Steam the potato balls over the boiling water for 10 minutes if you’re like me who is not very confident in wrapping balls ( so they won’t break during the cooking process).

After you steam them pour into broth then seasoned with salt and chicken powder, seaweed and dried baby shrimps.

This is my “N” times making potato balls, I was never too satisfied until today. This ground pork recipe is provided by 田园时光 which is really delicious. Thanks to her. Adding sticky rice dough is to make the potato ball’s skin more resilient also easier to wrap, but do not add too much otherwise it is going to be very sticky. Add peanut oil so if you freeze potato meatballs (if you can’t finish everything) the skin will not crack later. Add seaweed in the meat is also very good.

瘦猪肉半磅

腐皮两张

红萝卜半条

黑木耳，香菇适量（泡开后大概各一杯）

粉丝2 Oz

袋装红油香笋1 杯

姜丝适量

葱丝与长葱段各适量

黑木耳，香菇在冷水中浸泡过夜，洗干净。

所有的材料都切细丝。

粉丝在滚水中煮几分钟切短备用。

用滚水顺便把葱段也烫一下。

猪肉加白胡椒，盐, 鸡粉和料酒腌半个钟头。

在一炒锅中加4 汤勺油烧热后加入猪肉炒到颜色变白起锅备用。接着加入其他的材料快火炒煮3， 4分钟，加入1/3 茶勺的盐，1汤勺的料酒和1茶勺的鸡粉加入猪肉炒匀起锅。

把腐皮剪成四方小块。用一块厨用纸巾浸过水在在腐皮上擦过让腐皮变软。在腐皮上加入少量刚刚炒过的材料像包春卷一样包起来。用葱段从腐皮卷的中间部分给系起来。

在一锅里烧开一些水，把腐皮卷放盘子里格水蒸5，6 分钟。

在另一锅中加半杯的鸡汤，加适量的盐，鸡粉香油调味，加3，4 汤勺的水淀粉打成薄芡淋在腐皮卷上。

Lean pork 1/2 pound

2 pieces of dried tofu skin

Carrot half

Dried Black fungus and dried mushroom (probably after steep one cup each)

Dried cellophane noodles 2 Oz

Bamboo shoots in Chili oil 1 cup

Shredded Ginger a few pieces

Scallion a few pieces( some shredded, some keep the whole green part)

Dried vegetables soaked overnight in cold water, wash clean.

Cut all the ingredients into fine strips.

Cellophane noodles cook in boiling water for a few minutes cutting short standby.

Whole scallion also cooks in the same boiling water for about 5 seconds.

Pork marinate with white pepper, salt, chicken powder and cooking wine for half an hour.

Add 4 tablespoons of oil in a wok heat it up a bit then add pork and stir-fried until color turn white then set aside. Then add the other ingredients stir-fried for 3, 4 minutes, add one-third teaspoons of salt, 1 tablespoon cooking wine and 1 teaspoon of chicken powder add pork and mix well.

Cut dried tofu skin into small squares. With a piece of kitchen paper towels soaked in water then mop it over the dried tofu skin to soften it up a bit. Add a small amount of the pork and vegetable mixture to the tofu skin then wrapped up like a spring roll. Use scallion to tie up the roll in the middle.

Boil some water in a pot, steamed all the rolls on plates over the water for 5, 6 minutes.

In another pan, add half a cup of chicken broth, add a pinch of salt, sesame oil and chicken powder, and add 3 to 4 tablespoons of starch water to form a thin sauce then pour over tofu skin rolls.

Pork tenderloin ½ pound

One scallion

Shred pork really thin and marinate with salt, white pepper, cooking wine, chicken powder and 4 tbsp sweet potato starch for at least 30 minutes.

Precook pork in hot oil until they turn white about 4 minutes, set aside. Leave a little oil in the cooking skillet, add shredded white part of scallion and stir fry for a minute then add 2tbsp hoisin sauce, 1.5 tbsp mushroom oyster sauce and 3tbsp water, add in pork and mix well. Finally add in the green part of scallion.

豬裡脊肉 ½ 磅

一根蔥

豬肉切细条，和鹽、 白胡椒粉、 料酒、 雞粉，4 湯匙甘薯澱粉醃至少 30 分鐘。

在熱油裡炒豬肉，直到它們變為白色大約 4 分鐘，放在一邊。在烹飪鍋中留油少許，加蔥絲白色部分翻炒一分鐘然後加入 2 湯匙海鮮醬、 1.5 湯匙香菇素蠔油和 3 湯匙水，加入豬肉，攪拌均勻。最後加入蔥綠。

五花肉1.5 磅

梅菜 100 克

芋头 1磅

酱汁：

香菇素耗油5 大勺

生抽 4大勺

老抽 1大勺

白糖2大勺

水1/2杯

料酒2 大勺

鸡粉半小勺

把甜梅干菜用清水浸泡过夜洗干净（很多沙子）。

五花肉凉水下锅倒入八角，花椒、葱段，姜，水开后小火煮15分钟取出。

把肉上的水擦干，倒点老抽均匀抹一遍。风干半个小时。

锅中放少许油把肉煎一遍。煎至皮色金黄取出， 特别是皮要多煎一忽儿。

把肉切大片，芋头切大片，然后肉皮朝下与芋头错开码入容器里。

锅中放底油，倒人浸泡好的梅干菜翻炒几分钟，然后加入调好的酱汁。

但后把炒好的梅干菜倒在肉上面。

然后放高压锅中火蒸45分钟到1小时。

蒸好后把汤汁滗入锅中，肉扣在盘子里。

滗出的原汤用水淀粉勾芡，然后浇淋在扣肉上。

Pork belly 1.5 lbs.

Dried Preserved vegetable 100 g

Taro 1 lb

Sauce:

Mushroom oyster sauce 5 tablespoons

Light Soy sauce 4 tablespoons

Dark Soy sauce 1 tbsp

Sugar 2 tbsp

Water 1/2 cup

Cooking Wine 2 tbsp

Chicken powder 1/2 teaspoon

Preserved vegetable soaked in water overnight and wash carefully (a lot of sand).

Cook the pork belly in cold water alone with 2 star anise, a few pieces dried pepper corn, scallion, ginger, bring it to boil then simmer for 15 minutes.

Dry the meat; pour some soy sauce evenly over. Air dry it for half an hour.

Put a little oil in a skillet then pan fry each side until golden brown, especially skin.

Cut the meat into large thick slices, taro too cut into big thick slices, then pack pork skin down with Taro into a container.

Put oil in pan, stir fry vegetables for a few minutes, and then add the sauce.

Add the cooked vegetable on top of the meat.

Steam the dish in a pressure cooker over medium heat for 45 minutes to 1 hour.

Get a flat plate to cover the container then flick over to get the dish go over to the plate.

Drain the sauce to a small pot and thicken it with some sweet potato water starch, then pour on the pork.

This dish is so flavorful! With the sour flavor of pickled mustard green and the sweetness of tender pork shoulder I promise you will feel so satisfied and full after meal.  Especially in a cold winter day, all you need is this dish and a big bowl of rice. Don’t wait because it is winter now!!!

1.5 pounds pork shoulder

One bag of Pickled mustard green 8 oz.

One scallion

Cut pork shoulder into big chunks. Bring a big bowl of water to boil, precook the pork shoulder in boiling water for about 3 minutes and then wash them with running cold water.

Shred pickled mustard green into small pieces.

In a hot skillet, add 2 tbsp of oil then add white part of scallion and pickled mustard green and sautéed for about 3 minutes, add pork shoulder, 1 pint of water, ¼ tsp salt, 1 tbsp vegetable oyster sauce, 4 tsp sugar, 1tbsp cooking wine then bring it to boil. Turn the heat to small and simmer for at least 30 minutes. Depend on how tender do you like the shoulder to be, you can adjust the cooking time.

这是一道非常美味的菜 ！酸酸的酸菜加上肥美的猪蹄膀，我向你保證你会吃得心满意足。尤其是在一個寒冷的冬日，你需要的就是這道菜和一大碗米飯。不要等待，因為現在是冬天了 ！！！

1.5 磅豬蹄膀

一包酸菜8 盎司。

一条蔥

猪蹄膀切成大塊。把水燒開，猪蹄膀滾水中焯煮約 3 分鐘，然後用冷水沖洗一下。

酸菜切成小塊。

熱锅中加 2 湯匙油然後添加蔥白和酸菜，炒約 3 分鐘后加猪蹄膀，1 品脫的水，¼ 茶匙鹽，1 湯匙素耗油，4 茶匙糖、 1 湯匙料酒，然後煮沸。轉至小火，煮至少 30 分鐘。取決於你想你的猪蹄膀要多烂您可以調整烹飪時間。

In the boiling water precook any kind of noodles with some vegetable, then bring the noodles and vegetable to a big bowl, add the Pork shoulder with pickled mustard green and some broth, it is another simple but fulfilling dish.