Here’s how to use the technique at home ... start preparing your dish, first cook your meat briefly by blanching it in boiling water or cooking it in hot oil — Lo recommends water for white ...

In this recipe, I used a tablespoon for each part, which covers 2 pounds pork ribs. This unique naming tradition is a ...

I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually sold in tubes, egg tofu is delicate and needs to be handled gently. Use a sharp, thin-bladed knife to cut it ...

Bring a large pot of water to the boil, add the oxtail and beef tendon (if using) and simmer for a ... a medium flame and add 30ml (2 tbsp) of cooking oil. When the oil is hot, brown the oxtail ...

1. Slit the shrimp along the outer curved side and pull out the vein. Cut the slit a little deeper so the shrimp open when ...

The invention of Chinese stir – fried dishes greatly influenced Chinese cooking ... oil slightly, then remove it. Heat the oil in the wok, add cornstarch mixed with water and flavorings, and ...

The recipe comes from Fuchsia’s latest book, Every Grain of Rice: Simple Chinese Home Cooking. Cut the dark ... celery Bring a potful of water to a boil, add the stems and boil for about three ...