Ingredients:

2 pieces of pork chops

Two cups of sliced white mushroom

Some minced garlic

¼ cup white wine

¼ cup chicken stock

4 tbsp. half and half

1 tbsp. flour

Smash the pork chops hard with a meat hammer tenderizer so they will become very thin. Marinate the pork with salt, black pepper and cooking wine overnight.

In a hot skillet add some oil and pan fry the pork chops until golden brown for each side total about 6，7 minutes.

In a separated pan, add 2tbsp of butter and sautéed white mushrooms and 1 tsp. minced garlic for about 5 minutes. Add 1/4 cup of white wine and reduce until it’s almost evaporated. Add ¼ cup chicken stock and 4tbsp of half and half simmer until reduced by half.  Add 1 tbsp. flour to the sauce and stir with a wooden spoon. Simmer until sauce resembles loose gravy, about 3，4 minutes. Season with salt and black pepper, serve warm with the pork.

主要成份：

2 塊豬排

兩杯白蘑菇

一些切碎的大蒜

白酒 ¼ 杯

¼ 杯雞湯

4 湯匙咖啡奶

1 湯匙麵粉

用嫩肉锄把猪扒敲得非常薄。加 鹽，黑胡椒和料酒腌渍一晚。

熱锅里加一些油煎豬排 每一面都煎到有点焦黄总共大概6，7分钟。

在一个平底鍋加入 2 湯匙牛油炒白蘑菇和 1 茶匙切碎的大蒜大約 5 分鐘。添加 1/4 杯的白葡萄酒直到酒精挥发掉。添加 ¼ 杯雞湯和 4 湯匙匙咖啡奶直到剩一半。將 1 湯匙麵粉添加到醬汁里，用木勺攪拌。煮至醬汁粘稠，約 3，4 分鐘加盐和黑胡椒调味 乘热加在煎好的猪排上。

Lemon grass one stick

Pork chop 3 pieces

Chop the lemon grass into small pieces.  Smash the pork chops hard with a meat hammer tenderizer so they will become very thin. Marinate the pork with lemon grass, salt and cooking wine overnight.

In a hot skillet add some oil and pan fry the pork chops (pick the lemon grass out before cooking) until golden brown for each side. Add 2 tbsp. of light soy sauce, 1/3 cup of water and 1 tbsp. of honey. Bring it to boil and continue to cook about 1 minute. (The pork chops are already very thin and pan fried, don’t cook too long). This is the best pork chop dish I’ve ever made, so tender and juicy and full of flavor.

檸檬草一条

豬扒 3 片

把檸檬草切成非常小的碎片。用嫩肉锄把猪扒敲得非常薄。加檸檬草、 鹽和料酒腌渍一晚。

熱锅里加一些油煎豬排（烹飪前，必須檸檬草挑出来） 每一面都煎到有点焦黄。加入 2 湯匙的淺色醬油、 1/3 杯的水和 1 湯匙蜂蜜。把它燒開，繼續煮約 1 分鐘。（豬排已經變得非常薄又煎过，不要煮太長時間）。這是我做過最好吃的豬扒菜。又嫩又多汁还充满風味。

原料：五花肉550克、鸡蛋1个、马蹄5个、葱姜末+葱姜片适量。
做法：
1、五花肉剁成馅；
2、马蹄去皮剁碎；
3、肉馅中打入鸡蛋，加入葱姜末，调入料酒1大匙，生抽1大匙，盐2小匙， 鸡粉1 小勺，白胡椒粉少许 ，沿一个方向搅打至上劲大概5分钟，然后加入马蹄碎搅匀；
4、将肉馅做成4个大丸子；
5、.锅中入油，六成热时放入丸子炸至表面金黄后捞出沥油；
6、砂锅中加 1杯的水，放入炸好的丸子、葱姜片和几粒花椒大料，加入3汤勺的香菇素耗油，煮开后转小火炖半个小时，然后捞出丸子；
7、砂锅中剩下的汤汁继续烧开，调入水淀粉（干淀粉1小匙+水1大匙）勾芡至浓稠，淋上香油，然后浇在丸子上即可。

Ingredients:

Pork Belly 550 grams
1 egg
Water chestnuts 5 pieces
Minced ginger
Green onion and ginger a few slices

1 Chop pork into really thin small pieces (a little bit bigger than ground meat);

2 Minced water chestnuts;

3 Add egg, minced ginger into pork alone with 1 tablespoon cooking wine, 1 tablespoon soy sauce, 2 tsp. of salt, a little bit of chicken powder, a little bit of white pepper. Mix along in one direction for about 5 minutes, add the minced water chestnut at the end;

4 Make 4 even size balls out of the pork;

5 Add oil in a cooking pot, when the oil reach medium high heat fry meatballs until golden brown；
6 Add1 cup of water in a casserole, add fried Meatball, sliced green onion and ginger and a few grains of aniseed and dried pepper corn, add 3 tablespoons of vegetarian mushroom oyster sauce, bring the sauce to boil then simmer for half an hour, then remove balls;

7 Continue to cook the remaining sauce in the Casserole, add the water starch (dry starch 1 teaspoon + 1 tablespoon water) gently until thickened, add a few drops of sesame oil, then pour over the meatballs.

主料

• 五花肉 2 磅
• 红葱头 5 粒
• 鸡蛋 5 个
• 干香菇 几个
• 虾米(适量)

调料

• 料酒 汤匙
• 冰糖、(适量)
• 胡椒粉。(适量)
• 生抽4 汤匙
• 蚝油5 汤匙
• 五香粉 ½ 茶匙
• 八角3 颗
• 姜片 3 片
• 蒜末 1茶匙
• 陈皮1 小片
• 花椒 1茶匙

在6成热的油中加入红葱头炸至变干。捞出备用。

五花肉洗净，切大段后焯水，去血沫。焯好的五花肉切成小丁，备用。 炒锅内倒入适量油，爆香姜片，蒜末和其他香料 这时倒入五花肉丁，炒至肉色变白。然后加入生抽、料酒、五香粉、八角、冰糖，蚝油，胡椒粉，虾米， 香菇翻炒均匀。加入适量水，没过五花肉1-2cm即可。最后加入红葱干，大火将汤汁煮滚后，转小火慢炖（可倒入砂锅中慢炖），此时加入提前煮好水煮蛋，炖制1.5个小时。

 

The main ingredient:

• Pork  belly 2 pounds
• Red Shallots 5
• Egg 5
• Dried mushrooms a few
• Dried shrimp a few

Seasoning:

• The cooking wine 2tbsp
• Rock sugar a few pieces
• White pepper A little bit
• Soy sauce 4 tbsp.
• Oyster sauce 5 tbsp.
• Five spice powder ½ TSP
• Star anise 3 pieces
• Ginger 3 slices
• Garlic 1tsp
• Dried Orange peel 1 small piece
• Dried Pepper corn 1tsp

In a sauteed deep fry the sliced red shallots in oil until dry. Remove and reserve.

Wash the pork belly, cut into cubes and blanch them in hot water for about 3 minutes and set aside. Pour enough oil in the wok and stir-fry the ginger, garlic and other spices then pour the pork in and stir-fry until color turns white. Then add the soy sauce, cooking wine, allspice, star anise, sugar, oyster sauce, dried pepper corns, shrimp and mushrooms stir evenly. Add some water (over pork 1-2cm). 　Finally add in dried red shallots Bring it to boil then turn the heat low to simmer (pour everything into a Casserole for best result) and add the pre-cook boil eggs, simmer about hour and half. .

This is a very famous traditional Fujianese dish. You can cook so many things with Anka sauce. Anything that cooks with Anka wine is so flavorful too.

Fat Pork belly ½ pound

Dried bamboo 100g

Anka sauce 3 tbsp.

Soak the dried bamboo in cold water for 2 to 3 days. Change water at least once a day. In summer time leave it in the refrigerator. Wash the bamboo before cook them in the pressure cooker with water. Cook for at least 20 minutes. Leave them in the pressure cooker until it is totally cool down (be careful not to open it when it is still hot).

In a skillet add 2 tbsp of oil then add the fat pork belly and cook for a few minutes until most of fat are out of the pork, add the anka sauce and mix it well with pork at the end add the precooked bamboo and 1/3 cup of water. Add pinches of salt to your taste and cook for a few more minutes with cover on.

Dried bamboo and Anka sauce

This is fresh bamboo cooking in the same way but without pressure cooker/新鲜笋煮的

肥五花肉 ½ 磅

筍乾 100 克

红糟 3 湯匙

筍乾在冷水中浸泡 2 至 3 天。一天至少換水一次。夏天的時候放在冰箱裡。洗干净后用壓力鍋加水煮。蒸汽上了之后再煮 20 分鐘。让它在壓力鍋里直到完全冷下來 （要小心，它還是熱时不要打開）后取出。

在平底鍋中加 2 湯匙油然後加五花肉煮幾分鐘直到大部分油從豬肉 里逼出来、 添加红糟和筍合炒后再加1/3 杯的水，加一点鹽，蓋上盖子煮幾分鐘。

Cook the chicken with shiitake mushroom in the similar way with Anka sauce ( with more water so it will be good for noodle soup). In a separated cooking wok, bring the  water to boil then cook the noodles ( any of your favor)  in the water until it is done. Add the noodles to the chicken and broth.

類似的方式煮红糟香菇雞 （加更多的水，可以煮麵 条） 。在另外的鍋里把水煮开，然後煮麵條 (任何一中你喜欢的） 煮好后加到雞肉和肉湯里。

Light soy sauce 1tbsp
Dark soy sauce 1 tbsp
Vegetable oil 1 tbsp
Cooking wine 1 tbsp
Minced garlic 1 tbsp
Honey 2 tbsp
Salt pinch
White pepper pinch
Water 3 tbsp

Red yeast rice 1 tbsp

Use a food processor to grind red yeast rice so it will dissolve easily with the bright red color. Red yeast rice is mainly used to make Chinese wine, but it is also good for coloring. You can get it from Chinese supermarket.

Sauce: Mix all the ingredients in a cooking pan and heat up with medium high heat until boil. Turn the heat to low and simmer for 10 more minutes. Cool down.
This sauce is good for 300g of pork. Marinate the thin sliced pork (you can use any of your favor part of pork) with the sauce and leave them in the refrigerator overnight for the best flavor.
Hang the pork inside the oven with the help of paper clips. Make sure leave a baking sheet or something on the bottom with some water in it for the drippings. Roast the meat with 400F for 20-25 minutes. (Adjust the time according to how thin you slice your meat) This sauce is also good for ribs and wings. The finish product is very tender and kind of crisp with each bite. It is much better than buying from the restaurant.

 

If you want your roast pork to be more flavorful, then make some extra sauce and cook a bit longer until it is thicker like BBQ sauce. So when the roast pork is ready, brush it with this sauce.

 

生抽 1 湯匙
老抽 1 湯匙
蔬菜油 1 湯匙
烹調酒 1 湯匙
切碎的大蒜 1 湯匙
蜂蜜 2 湯匙
鹽一点
白胡椒一点
水 3 湯匙
红曲米 1大勺

红曲米要用搅拌器打碎后再用要不然不出色的。

醬汁： 混合所有的材料用中高火加熱直到煮沸。再用小火煮10分鐘。放凉。
這調味醬够腌 300 克猪肉。（猪肉切薄片） （你可以使用任何你喜欢的部位的豬肉） 用醬汁腌后放在冰箱裡隔夜最好。用回行针把豬肉挂在烤箱里。放个盘子装点水放肉下面接滴下来的油。400F（200C） 烤20-30 分鐘。（根据肉的厚度調整時間）這調味醬腌排骨和翅膀也很好。烤出来的叉烧好吃过店里买的， 又嫩又脆。

如果你想叉烧更好吃的话就多煮一些酱汁，要煮久一点像外面买的BBQ酱汁那样的粘稠。等叉烧刚刚烧好的时候就刷上去。

1 stick of egg tofu (thin sliced)

1/3 pound of ground pork

1/2 bag of preserved Mustard leaves

1/2 egg white

Mix pork and mustard leaves with 2tbsp of corn starch and 1/2 egg white. Add 1/2 tsp of minced ginger, since the mustard leaves are flavored, just add 2 tbsp of oyster sauce and little bit of chicken powder. Mix the pork and vegetable in one direction for a few minutes, then make a ball out of it. Place the ball on the center of the flat plate and surround it with the thin sliced egg tofu. Steam it over boiling water for about 8-10 minutes or until it is done. In a separated pot add some broth then bring to boil. Add a little bit of salt, chicken powder and white pepper to taste then thicken the sauce with 2 tbsp of starch water. pour the sauce over the pork and tofu.

酱汁/Sauce：

耗油/Oyster sauce 1tbsp

酱油/Soy sauce ¼ cup

水/Water 2 tbsp

糖/Sugar 3 tasp

白胡椒少许/ Little bit of white pepper

鸡粉少许/ Little bit of chicken powder

蒜头切碎/Minced garlic 1tasp

醋/Vinegar 2 tbsp

排骨一磅用少许盐，鸡粉与料酒腌渍1个小时。等要炸的时候加入少许地瓜粉。

锅中放入油，5 成热的时候放入排骨炸4 分钟捞起。等油再次热起来到7 成热时放入排骨再炸2分钟至外面酥脆肉熟捞起。趁热加入酱汁拌匀。

This is cooked with fried taro. Yummy!!!

Marinate one pound of ribs with little bit of salt, chicken power and cooking wine for one hour. Add 3 tbsp of corn starch when ready to be deep fried.

Add enough oil to the cooking pan, wait till the oil is around 150C add the ribs and deep fried for about 4 mins and take them out of oil. Put the ribs back to the oil when the oil gets to around 180C and fried until the rips are golden brown outside and still tender inside. In a big bowl, add the sauce to the ribs when it is still hot and mix well.

 

This is the most famous CuiHua ribs that a lot of people love. I’ve done it so many times and everyone loves it so much. Thanks to CuiHua.

Here is the link to the original recipe: http://blog.wenxuecity.com/myblog/8387/200602/2769.html

Dry ingredients:

Baby back ribs about 3 pounds, cut into 2 pieces.

7 tbsp of Brown sugar

2 tbsp of chili powder

1 tbsp of salt

1 tbsp of garlic powder (optional)

Wet ingredients:

7 tbsp of light soy sauce

2 tbsp of cooking wine

3 tbsp of honey

7-8 pieces of fresh garlic

1 tbsp of vinegar

2-3 tbsp of water

Mix the dry ingredients, and then rub the ribs with it. Wrap the ribs separately with foil and marinate them in the refrigerator for at least 3 hours.

Mince the garlic.

Mix all the wet ingredients and pour the wet ingredients to the ribs. Make sure you use enough foil to wrap the ribs, so the wet ingredients will stay inside with the ribs. Also seal the foil really tight without any crack.

Preheat the oven to 375-380F, bake the ribs for 1.5 hours in the oven.

Enjoy.

这是网上非常出名的翠花排骨。我已经做过无数遍了，深得大家的喜爱。谢谢翠花姐。

原方在此： http://blog.wenxuecity.com/myblog/8387/200602/2769.html

主料：一整条小排骨

简单的三个步骤:

一.干料:
7汤勺红糖
2汤勺干辣椒面
1汤勺精盐
1汤勺蒜粉（可不加）

调制：
把以上干料放一碗中充分混拌均匀；
排骨分切成两半，按半条排骨的大小，宽松的撕下两大块锡箔纸在厨案上铺平，取一半条排骨放在上面，用混合好的干料均匀的揉抹在排骨正反两面，并尽量多给排 骨一点时间按摩很重要，而后密封锡箔纸：先顺长对折重复折叠边儿口，再密封一边儿的侧口，留下一边儿口虚掩着，放冰箱冷藏室腌放至少3小时以上。( 两小时至六小时之间都可以，时间再长点也无妨。)

二.湿料:
7汤勺淡酱油
2汤勺料酒
3汤勺蒜末
3汤勺清水
1汤勺白醋
3汤勺蜂蜜

调制：
把上述调料在一碗中，用汤勺充分调拌均匀，成汁料。
将两包小排骨从冰箱中拿出，打开虚掩的一边口，把湿料汁顺着敞开的口，在排骨的底部一勺一勺的灌进去，每包排骨灌汁料约六-八汤勺左右，再密封好这个口放平在烤盘里，不露汽是很重要的一个步骤。

三.烤排骨:
烤箱预热华氏375度，放入排骨烤盘，烤约1小时30分钟左右，（请安排骨的大小多少而灵活调整烤制时间）打开锡纸包检查看排骨似轻松脱骨就好了，把烤好的排骨放到盘子里，用锯齿快刀顺排骨切成一根一根的，再将锡纸包里的肉汁浇在切好条的排骨上，这时就可上桌了。
(如口轻的话，可减掉浇排骨汁程序。)