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Boiled the cubed pork belly about 5 minutes,then take them off. Use a clay pot, use spring onions and gingers as the bottom, the skin side of pork belly face the onions and gingers,seasoning with sugar, soysauce, Shaoxing yelow rice wine, and more spring onions, cook about 2 hours till all the pork soft. After that, take off the cubed pork belly and put in a small pottery jar, one for each jar, the skin side face the top; then put small jar into large steamer, steam 30 minutes. After all program, we will have a perfet color and flavor braised Dongpo pork.
The key of this dish is the size of fish, the cooking time and water temperature. The fish should be a 750g grass carp, no internal organs and scales. Gingers in boiling water for cooking the fish, boil about 3 minutes, and add cool water twice, the timing of cool water is important to the tast of fish. After the fish welldone, take it off, use part of the fish soup to make the sauce. Add soysauce, bruised ginger, sugar and vinegar to season. Serve the fish with the sauce.
Use lard (pork oil) to fry the shrimp, take off the lard, then add the tea and some brewed tea leaf,fry about 10-20 seconds. A perfect fry shelled shrimp with dragon-well tea is done.
The traditional way to cook the beggar's chicken is usd mud as paste, but it not clean enough for food, so now we use flower as paste.
It is a popular and simple local dish made by minced beef, mushroom and egg, the seasoning include salt, pepper and sesame oil.
Pianerchuan (Soup Noodle with pickled cabbage, Sliced bamboo shoot and Sliced Lean Pork)
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