Free Chinese Recipes

Ingredients

• 675 g (1 1/2 lb) eel
• 4-5 sticks celery
• 3 stalks young leeks
• 4-5 slices root ginger
• 15 ml(1 tablespoon) salted black beans
• 60 ml (4 tablespoons) oil
• 5 ml (1 teaspoon) salt
• 30 ml (2 tablespoons) sherry
• 15 ml (1 tablespoon) hoisin sauce
• 2.5 ml (1/2 teaspoon) freshly ground pepper
• 22 ml (1 1/2 tablespoons) vinegar (Chinese aromatic, if available)
• 22 ml (1 1/2 tablespoons) soy sauce

Serve 6-8

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Ingredients

• 75-100 g (3-4 oz) dried squid
• 75-100 g (3-4oz) belly of pork (or any fat and lean pork)
• 100 g (4 oz) bamboo shoots
• 2 chili peppers
• 45 ml (3 tablespoons) stock
• 7 ml (1/2 tablespoon) salt
• 30 ml (2 tablespoons) sherry
• 7 ml (1/2 tablespoon) corn flour blended in 45 ml (3 tablespoons) water
• 22 ml (1 1/2 tablespoons) soy sauce
• 10 ml (2 teaspoons) sesame oil
• 52 ml (3 1/2 tablespoons) lard (use oil if not available)

Serve 6

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Ingredients

• 1.2-1.35 kg (2 1/2-3 lb) fish (carp, perch, pike, etc)
• 2 slices root ginger
• 15 ml (1 tablespoon) salt
• oil for deep-or semi-deep-frying
• 30 ml (2 tablespoons) corn flour(blended in 150 ml (10 tablespoons) water)

Sauce:

• 3 stalks spring onion
• 3 stalks golden needles (tiger lily buds-Optional)
• 1 small green pepper
• 1 small red pepper
• 2 chili peppers
• 3 slices root ginger
• 2 rashers bacon
• 45 ml (3 tablespoons) lard (use oil if not available)
• 30 ml (2 tablespoons) Chinese winter pickle
• 45 ml (3 tablespoons) stock
• 10 ml (2 teaspoons) sugar
• 30 ml (2 tablespoons) sherry
• 52 ml (3 1/2 tablespoons) soy sauce
• 15 ml (1 tablespoon) salted bean paste
• 22 ml (1 1/2 tablespoons) sweet bean paste or hoisin sauce

Serve 6-8

** Free Chinese Recipes **

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