Category Archives: -Preparation-

Traditional Preparation for a New Cast Iron Wok



 Cast Iron Wok  
 Pork Fat  about 300 g
 Chinese Chive  about 300g

  1. Wash the wok. Then, add water and bring it to boil.


2. Keep boiling for 20mins. Then, remove water.


3.  Heat the wok, then add the Pork Fat


4. add Chinese Chive after a layer of oil on wok. Pork Fat and Chinese Chive are used for removing rust.


5. after about 10 mins, remove Pork Fat and Chinese Chive.



6.  wash the wok


7. Done!

Chinese Recipe (Preparation): How to wash Pig’s Stomach

method

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1. Cut off the fat. Then, flip the Stomach and remove the dirt.


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 2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


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 3. Use 1 tbsp of cornstarch and 1 tbsp of oil to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


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 4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.


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 5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.


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 6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.


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 7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.


Related Recipes:

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Pig’s Stomach with Beancurd Sheet Soup

 DSC05169b-190x140 Strewed Pig’s Stomach with Supreme Soya Sauce

Steps for cutting Chicken

Steps for cutting Chicken


1. Cut off neck

2. Cut off legs

3. Cut off wings

4. Cut off thighs from the joint

5.Cut off thighs

6. Cut from the tail.

7. Knife along the backbone and cut it into halves

8. Place the halves in opposite. Cut into pieces.

9. Place it on a plate

10. Slightly pat the breasts.


11. Cut it into halves. Then cut it into pieces.

12.Place it on a plate

13. Cut thighs in piece

14. Place thighs and wings on plate

How to make fish paste for cooking?

Dace fillet :
400 g
Dried Shrimps (Soaked) :
20 g
Spring Onion (Chopped) :
2 sprigs
Water Chestnut (Chopped) :
2 pcs
Salt :
1/2 tsp
White pepper :
pinch
Water :
2 tbsp (For minced Fish)

   

 1. Rinse and soak dried shrimps.Dice the Fillet.


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 2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.


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 3.  Peeled, Rinse and Chop the Water Chestnut (2 pcs)


   

 4. Add “Water Chestnut”, “chopped spring onion”,”Salt (1/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.


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 5. Slap the minced fish for about 20 times. Make it more elastic.  Fish paste is ready

 

The Pork Cuts (Hong Kong Cutting)

 

 

 Item  Description (Hong Kong Cutting)
 

 01

  Pork Collar Butt

 02

  Pork Collar Butt


 03

  Pork Collar meat pork chop

 04

  Eye of Loin


 05

  Tenderloin

 

 06

 Pork Shank

 

 08

 Pig’s Tail

 

 09

 Rump Meat

 

 10

 Lean Meat

 

 11

  Premium Pork Shank

 

 12

  Premium Pork Shank

 

 13

  Premium Pork Shank

 

 14

  Pig’s Feet

 
 15

  Pig’s Feet


 17

  Pork Belly

 

 18

  Pork knuckle

 

 19

 Pork Shoulder, picnic

 

 20

  Pig’s Hock

 

 21

  Premium Pork Shank

 

 22

  Shoulder/Pork Shank

 

 23

  Butterfly pork belly

 

 24

  Pork Half lean meat

 

 25

 Pork Jowl

 

 26

 Pig’s Jaw meat

 

 27

 Pig’s head meat

 

28

 Pig’s ear

 

30  Spareribs  

31  Belly Spareribs, Back ribs, Loin ribs

32  Chuck Bone, Neckbone

33  Sal See Bone

34  Tail Bone

 35  Spareribs (upper position)