Steamed Pork Slices with Glutinous Rice Flour
Braised Fish with Garlic, Sichuan Style
Steamed Egg Custard, Beijing Style
Chicken with Chinese wine and Dong Guai |
As a famous dish in China, it is made by the following steps: slice the side pork into 4 to 5cm long and 5 to 6mm wide; put some sauce, salt, cooking wine, gourmet powder or chicken essence into a vessel (according to the meat content), and more seasonings can be added according to personal taste; prepare the gravy, mix the sliced pork in the vessel and pickle for one to two hours; put the rice flour in, mix the contents and steam the pork on high-temperature fire with some water; the pork shall be turned over for once or twice during the process until it’s done, normally after two hours. |
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