Bay leaves are used widely in all types of Chinese cooking. In Chinese cuisine, stewing and braising liquids need this ingredient to adjust and enhance the flavor.
Kitchen Tip 1. Rinsing with cold water after boiling can make its meat tender and delicious. 2. Do not stir-fry river… Read More
Kitchen Tips 1. Use duck bone soup for the best taste. It tastes much better than chicken or pork bone… Read More
Kitchen Tips 1. If don’t have a pressure cooker, you can stew mutton soup for 2 hours instead. 2. Break the pita… Read More
Tips 1. Simmer until duck soft, otherwise, the duck would be chewy and hard to eat. 2. After simmering, uncover… Read More
Tip: Some spices are dirty with dust, so it is better to wash them before use. You can wrap all… Read More
Tips: Chongqing hot pot base is the key ingredients of this recipe. You should adjust the amount you add to… Read More
Tips 1. Blanch chicken legs and wings in boiled water and then flush with cold water. It makes the chicken… Read More
Tip Crayfishes lives in river and often have many muds on its body. You can use a toothbrush to clean… Read More
Tips Pig trotters are too tough to eat. You can boil for 1 more hour to ensure it is soft… Read More
Tips When blanch chicken feet, put in cold water and cook until boil. During the whole blanching process do not… Read More