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  • Stir-Fried Rice Noodles with Shredded Pork

    Stir-Fried Rice Noodles with Shredded Pork

    Ingredients for Stir-Fried Rice Noodles with Shredded Pork:
    – Shredded pork: 100g

    – Qichun rice noodles: 400g

    – Celery: 2 stalks

    – Ginger: 1 small piece

    – Garlic: 6 cloves

    – Cooking oil: 4 tablespoons

    – Salt: 5g

    – Light soy sauce: 3 tablespoons

    – Oyster sauce: 1 tablespoon

    – White pepper: a pinch

    – Chicken bouillon: a pinch

    Steps for Stir-Fried Rice Noodles with Shredded Pork:

    1. Soak the dried rice noodles in warm water at 80–90°C for over an hour until softened.

    2. Cut lean pork into shreds, marinate with salt, white pepper, starch, and light soy sauce in a bowl. Drizzle with a little oil to lock in moisture and set aside.

    3. Heat oil in a pan, add the marinated pork shreds, stir-fry until cooked through, then remove and set aside.

    4. Heat oil in the same pan, sauté ginger and garlic until fragrant.

    5. Add light soy sauce, oyster sauce, salt, and a small amount of water. Stir to dissolve and bring to a boil.

    6. Add the rinsed and drained rice noodles, stir-fry quickly over low heat to prevent sticking.

    7. Incorporate the cooked pork shreds and continue stir-frying for about 30 seconds.

    8. Add a little more light soy sauce and 1–2 drops of dark soy sauce for color.

    9. Add celery and stir-fry for about 10 seconds, then mix in a pinch of chicken bouillon.

    10. Transfer to a serving plate.

    11. Ready to serve! The authentic Hubei flavor is truly delightful.

    Cooking Tips for Stir-Fried Rice Noodles with Shredded Pork:

    This recipe uses Qichun rice noodles, but noodles from Ezhou, Daye, or Yangxin are also excellent. For variations, shredded eggs with chives make a delicious alternative. Cooking well requires—each of my dishes includes tips. Search for “Hubei cuisine” to explore my recipes directly!

  • Recipe for Cured Pork, Glutinous Rice Cake, and Bean Thread Noodle Soup

    Recipe for Cured Pork, Glutinous Rice Cake, and Bean Thread Noodle Soup

    Ingredients for Cured Pork, Glutinous Rice Cake, and Bean Thread Noodle Soup:
    – Bean thread noodles: to taste

    – Glutinous rice cake: 1 piece

    – Cured pork: 1 piece

    – Salt: to taste

    Steps for Making Cured Pork, Glutinous Rice Cake, and Bean Thread Noodle Soup:

    1. Prepare the ingredients as listed above.

    2. Slice the cured pork thinly, separating the fatty and lean parts.

    3. Heat a pan without oil. First, pan-fry the fatty pork until both sides are golden brown, then fry the lean pork and set aside.

    4. Use the rendered oil from the cured pork to lightly pan-fry the glutinous rice cake on both sides.

    5. Add cold water and bean thread noodles. Cook until the soup turns milky white, then add the cured pork and salt to taste. Simmer until the soup thickens, then serve.

    6. Optionally, add an egg to complete the dish.

    Cooking Tips for Cured Pork, Glutinous Rice Cake, and Bean Thread Noodle Soup:

    Cooking delicious dishes requires skill. Each of my recipes includes handy tips. Search for ‘Hubei cuisine’ to view my recipes directly!

  • Braised Lamb Recipe

    Braised Lamb Recipe

    Ingredients for Braised Lamb:
    – 1 lamb leg with bone

    – 4 carrots

    – 1 tbsp Mrs. Tao’s cooking wine

    – 1 tbsp salt

    – Appropriate amount of scallion and ginger

    – 2 tbsp light soy sauce

    – 1 tbsp dark soy sauce

    – 1 tbsp pepper powder

    – 1 handful of garlic sprout leaves

    – 3 tbsp soybean paste

    – 1 tbsp Mrs. Tao’s chicken essence

    – 1 tbsp cumin powder

    – Appropriate amount of dried chili, Sichuan pepper, star anise, and cinnamon

    Cooking Steps:

    1. Clean the lamb and blanch it in boiling water with scallion, ginger, and Mrs. Tao’s cooking wine.

    2. Heat lamb oil (or salad oil) in a pan, stir-fry the lamb until golden brown. Add dried chili, Sichuan pepper, star anise, cinnamon, and soybean paste to sauté until fragrant.

    3. Add carrots and enough water to submerge all ingredients. Season with salt, light soy sauce, dark soy sauce, and pepper powder. Simmer for 20 minutes.

    4. Stir in Mrs. Tao’s chicken essence to combine evenly.

    5. Garnish with cumin powder, chopped garlic sprouts, and sesame seeds.

    6. Final presentation image.

    Cooking Tips for Braised Lamb:

    Cooking delicious dishes requires. Each of my recipes includes unique tips. Search for ‘Hubei cuisine’ to explore my full recipe collection!

  • Hubei Pickled Vegetable Braised Eel Recipe

    Hubei Pickled Vegetable Braised Eel Recipe

    Ingredients for Pickled Vegetable Braised Eel:
    – Eel: 1000g

    – Pickled vegetables: 800g

    – Ginger, garlic, Sichuan peppercorns, star anise, small red chili peppers, cinnamon

    Preparation Steps:

    1. Place cured pork directly into a cold pan to render fat.

    2. Measure all seasoning ingredients.

    3. Prepare 1kg of eel.

    4. Prepare pickled vegetables.

    5. Render the fat from the cured pork thoroughly to reduce greasiness.

    6. Remove fried cured pork, then sauté ginger, garlic, chili peppers, Sichuan peppercorns, cinnamon, star anise, and Pixian bean paste until fragrant.

    7. Add eel and stir-fry, seasoning with salt, cooking wine, Thirteen Spices, and mala seasoning.

    8. After stir-frying with seasonings, the dish may be served immediately if pickled vegetables are omitted.

    9. Reintroduce cured pork and add pickled vegetables, continuing to stir-fry.

    10. Pour in boiling water and braise. Add chicken essence before serving for final seasoning.

    Cooking Tips:

    Effective techniques enhance flavor. Search ‘Hubei cuisine’ to discover more recipe tips.

  • Pickled Cabbage and Sweet Potato Noodles with Shredded Pork

    Pickled Cabbage and Sweet Potato Noodles with Shredded Pork

    Ingredients:
    – Sweet potato noodles: 200g

    – Pickled cabbage (preferably napa cabbage): 80g

    – Pork: 50g

    – Sesame oil: 1/2 teaspoon

    – Chopped scallions: a small handful

    – Oyster sauce: 1 tablespoon

    – Light soy sauce: 1 tablespoon

    – Dark soy sauce: 1 teaspoon

    – Salt: 1/5 teaspoon

    – White pepper: 1/5 teaspoon

    – Starch: 1 teaspoon

    – Dried red chilies: 2

    Instructions:

    1. Select pickled cabbage as shown. Note: This is not Korean-style kimchi.

    2. Wash the pickled cabbage, squeeze out excess water, and shred it.

    3. Cut the pork into thin strips. For those with less knife skills, briefly freeze the meat to ease slicing.

    4. Marinate the pork with salt, white pepper, and starch, mixing evenly.

    5. Break the sweet potato noodles into sections and soak them in advance until softened.

    6. Slice the garlic and cut the dried chilies into short segments.

    7. Heat oil in a wok, add the pork strips, and stir-fry until they change color. Remove and set aside.

    8. Add garlic slices to the wok and sauté until fragrant.

    9. Incorporate the chilies and pickled cabbage, stir-frying to release their aromas.

    10. Add the soaked noodles, briefly toss, and immediately pour in about half a bowl of water.

    11. Season with dark soy sauce, light soy sauce, oyster sauce, and white pepper. Optionally, add a small amount of chicken bouillon if desired.

    12. Simmer until the noodles are tender, then return the pork to the wok and cook together for one more minute. Finish with a few drops of sesame oil, garnish with chopped scallions, and serve.

    Cooking Tips:

    – Do not reduce the sauce completely, as the noodles will absorb more liquid after plating. Excessively dry noodles may become sticky.

    – Store-bought pickled cabbage is used here for convenience, though homemade versions are healthier. Contributions from those skilled in pickling are welcome.

    – Cooking well involves techniques; each of my dishes includes practical tips. Search for ‘Hubei cuisine’ to explore my full recipe collection.