Double Cooked Pork Belly

This recipe is characterized with tender meat and rich fragrant smell.

Ingredients

400g pork belly
1 green pepper
1 garlic
4 pcs dried bean curd
1 pimiento

Seasonings
2 tbsp spicy broad bean curd paste
2 tbsp sweet bean sauce
1 tbsp granulated sugar
1 tbsp cooking wine
1/2 tbsp soft soy sauce
1 tbsp spice oil

Procedure
1. Cook the pork belly until 40% done, drain and cool off. Slice into cubes.

2. Pit the green pepper and slice the dried bean curd. Clean and cube the garlic. Pit and slice the pimiento.

3. Preheat the pan with a scoop of salad oil. Fry the dried bean curd and pork belly briefly and drain up. Fry again with pimiento, green pepper and seasoning except spice oil. Add garlic and fry until well done. Sprinkle a dash of spice oil.

Fried Fish With Sweet and Sour Sauce

Ingredients

800g yellow fish
25g carrot
25g asparagus
15g soaked mushroom
15g peas
2tbsp table sugar
1 tbsp salt
1 tbsp cooking wine
2 tbsp vinegar
2 tbsp catsup
2 tbsp corn starch

Procedure:
1. Clean the yellow fish by removing the scale and fins off. Cut cross lightly and pickle with seasoning mixture of table sugar, salt, cooking wine, vinegar, catsup and corn starch.

2. Dice and cook carrot, asparagus and soaked mushroom.

3. Preheat the pan with salad oil. Drain the fish and coat with starch, Pour the fish pan up side down, fry until crisp, dish up.

4. Fry garlic, ginger, 100ml water, peas, cook carrot, asparagus and soaked mushroom and season with table sugar, salt, cooking wine, vinegar, catsup and corn starch and wait until boiling point and produces thick sauce. Pour mixture into the fried fish.