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Honey Glazed Char Siu Pork 【Ingredients】 600g Pork Shoulder (Boston Butt) 1 stalk Green Onion 3 slices Ginger 1 tbsp Rice Wine 1.5 tbsp Honey Barbecue Sauce 1 tbsp Honey or Maltose 1 tbsp Oyster Sauce 1 tsp Soy Sauce Glaze Sauce 1 tbsp Honey or Maltose Appropriate amount of marinade 【Instructions】 Wash the pork shoulder and pat it dry. A thickness of about 2cm is ideal. Use a meat fork or skewer to evenly poke holes on the surface of the meat to help the marinade penetrate better. Place the pork shoulder in a food container or zip-top bag. Add green onion, ginger slices, rice wine, honey barbecue sauce, honey, oyster sauce, and soy sauce. Mix the marinade and meat evenly, then refrigerate for at least 24 hours. Take out the meat the next day, scrape off excess marinade from the surface, and reserve the leftover marinade. Place the meat in an air fryer or oven and bake at 180°C (350°F) for about 18 minutes. Flip the meat and bake for another 18 minutes. For the last 5-8 minutes, increase the temperature to 200°C (400°F). During the last stage of baking, brush with honey or maltose glaze until the surface is glossy and caramelized. Then remove from heat. Let the char siu pork rest for about 10 minutes after baking before slicing and serving. 【Tips】 Pork shoulder has a good balance of fat, making the char siu more tender and less dry. Marinating for at least 24 hours allows the flavors to penetrate more deeply. Scraping off excess marinade before baking helps prevent burning. Brushing with honey or maltose at the end gives a beautiful color and caramel aroma. Oven temperature can be about 10°C higher than an air fryer. Adjust the actual cooking time based on the thickness of the meat and your oven's performance.

材料 1/4顆高麗菜 100元蝦仁 中華豆腐1盒 3顆雞蛋 鹽巴 胡椒粉 步驟 高麗菜放最下面 再來放豆腐（記得要切一下） 放蝦仁 灑一些鹽巴後蓋蓋子 再來蝦子紅了以後把雞蛋倒進去 在滾一下蛋熟了就可以開蓋灑胡椒粉

Ingredients: Blood curd, fish cake, hundred leaf tofu, old braising liquid, rock sugar, soy sauce, ginger, chili peppers Instructions: 1. Cut the blood curd into appropriate sizes, about the size of a mobile phone. Don't cut it into bite-sized pieces, as it can overcook easily. Score both sides of the hundred leaf tofu. Since hundred leaf tofu doesn't absorb flavor well, scoring it helps it absorb flavor better and reduces braising time. 2. Thaw and heat the old braising liquid to a boil. Add rock sugar, soy sauce, ginger, and chili peppers (smash the ginger, add whole chili peppers). 3. Add the hundred leaf tofu and fish cake in order (since the hundred leaf tofu floats, you need to press it down to braise better). Finally, place a sieve on top and put the blood curd in the sieve to prevent it from sinking to the bottom and scorching the pot, ruining the entire batch of old braising liquid. 4. Once boiling, reduce to low heat and simmer for 20 minutes. Turn off the heat and let it soak to absorb flavor. The fish cake should soak for at least 30 minutes. The longer the hundred leaf tofu and blood curd soak, the better. Although the blood curd can be eaten after 20 minutes of cooking, it's tastier when it soaks longer. If you haven't braised a large amount of ingredients or meat at once in the old braising liquid, you can add braising ingredients every 2-3 times, or add them yourself if you feel the aroma is insufficient during braising. I previously introduced how to make the old braising liquid. Use soy sauce, rice wine, rock sugar, ginger, chili peppers, a braising spice packet (if you don't have a recipe, use a store-bought one or ask a Chinese herbalist for help), and add broth (or water, broth has a richer flavor) to create the new braising liquid. The old braising liquid is the essence left behind after braising various ingredients. It's completed after many uses and proper storage, so the new braising liquid needs time.

[Rice Thief Dish] Tomato Potato Beef Stew 1. Prepare Ingredients: Wash and cut beef brisket into chunks. Peel and cut potatoes into chunks. Cut tomatoes into chunks. Slice ginger and scallions, and smash garlic cloves. 2. Prepare Beef: After cutting the beef brisket into chunks, blanch it in cold water with scallions, ginger, and cooking wine to remove any gamey smell. Then, remove and rinse thoroughly. 3. Sauté for Flavor: Heat oil in a pan. Add scallions, ginger, garlic, dried chili, star anise, and cinnamon, and stir-fry until fragrant. Add an appropriate amount of rock sugar and stir until it melts. Add the beef brisket and stir-fry to coat. Add cooking wine, light soy sauce, dark soy sauce, and oyster sauce, and stir-fry evenly. 4. Stewing Process: Add enough hot water to the pot to cover the beef brisket. Add half of the tomato chunks and a little salt. Transfer the contents to a pressure cooker and stew for over half an hour. Then, add the remaining tomato chunks and potatoes. Cook until done, then reduce the sauce to thicken. Key Technique Summary: 1. Blanch the beef brisket in cold water. This effectively removes blood and gamey odors, ensuring a delicious broth. 2. Add the tomatoes in two stages. First, add half to let the sweet and sour flavor infuse the broth. Add the remaining half at the end to maintain the tomatoes' shape and texture. 3. Adding a small amount of rock sugar while stir-frying the beef not only neutralizes any gamey smell but also enhances the overall sweetness and flavor, adding layers of taste. 4. Using a pressure cooker to stew the beef significantly reduces cooking time and makes the beef more tender and flavorful, which is key to making this dish.

Dragon Fruit Coconut Milk Agar Jelly Cake Ingredients Pink Layer Dragon fruit puree 250g Water 500ml Coconut milk 200ml White sugar to taste Agar-agar powder 10g White Layer Water 500ml Coconut milk 200ml White sugar to taste Agar-agar powder 10g Mold 8-inch square mold 1 【Steps】 1️⃣ Mix water, agar-agar powder, and sugar for the pink layer, and bring to a boil over low heat. 2️⃣ Turn off the heat, let it cool slightly, then stir in the dragon fruit puree and coconut milk. 3️⃣ Pour into the mold to half the height, and refrigerate until set. 4️⃣ Lightly scratch the surface several times with a toothpick to help the layers adhere. 5️⃣ Mix water, agar-agar powder, and sugar for the white layer, and bring to a boil over low heat. 6️⃣ Turn off the heat and stir in the coconut milk. Slowly pour into the mold and refrigerate until set. Tips 🔸 Before pouring the second layer, the bottom layer should be set but not completely hardened to prevent separation. 🔸 Use a spoon to buffer when pouring the second layer to avoid breaking the bottom layer.

Ingredients: Enoki mushrooms, cucumber, lemon, garlic, chili, sugar, salt, soy sauce, sesame oil Instructions: 1. Smash and cut the cucumber, then salt it and set aside. Mince the garlic and slice the chili into rings. 2. Trim the roots of the enoki mushrooms, wash them, and blanch them in boiling water until cooked. Rinse with cold water to cool, then drain and set aside. 3. Wash the salted cucumber with cold water to remove the salt, and place it in a container with the enoki mushrooms. Add minced garlic and chili rings. 4. Squeeze the lemon juice, remove seeds, and add sugar, salt, soy sauce, sesame oil, and cold water. Mix well, pour into the container, and toss with the enoki mushrooms and cucumber. Refrigerate to marinate. 5. Stir occasionally, and it's ready to eat in the evening. You can substitute lemon slices for lemon juice, but it might leave a bitter taste later. If you like cilantro, you can add chopped cilantro for extra fragrance. It's best to taste the sauce before pouring, as enoki mushrooms and cucumbers have a lot of water, which can dilute the flavor. So, make it a bit stronger initially.

New Way to Eat Mid-Autumn Festival Tangyuan👇🏼 Coconut Milk Dip Tangyuan 🔹Ingredients｜ Large red bean tangyuan Small sesame tangyuan Coconut milk 40g Cream 120g Sugar 20g Salt 1g Shredded coconut, appropriate amount 1｜Whip coconut milk, cream, sugar, and salt until it forms a creamy topping, then chill. 2｜Cook both types of tangyuan, soak in ice water for 20 seconds, then coat the surface with shredded coconut and dip in the coconut milk cream.

You can switch them up every day. We have char siu, braised pork balls, scallion oil chicken leg, and steamed spareribs. Come and give them a try!

Ingredients: Pig skin, ginger, salt, rice wine Instructions: 1. Place pig skin in cold water, add ginger slices and rice wine to remove odor, bring to a boil over high heat. After boiling, simmer for a few minutes, then remove and soak in cold water to cool (cold boiled water is not necessary). 2. Use a knife to scrape off the pig hair roots and dirt from the front of the pig skin, as well as the fat from the inner side. This step needs to be done thoroughly, the cleaner the better. 3. Cut the pig skin into strips, then rub with salt and rinse with water (rinse several times) to remove grease again. 4. Add pig skin 1: water 2 ratio to the cleaned pig skin, add ginger slices, salt (some people add soy sauce), and bring to a boil over high heat. 5. Once boiling, transfer the entire pot to an electric cooker with 4 cups of water in the outer pot. After it finishes cooking, remove the ginger slices, pour the pig skin and broth into a container, let it cool, and refrigerate overnight. Then it's ready. It is essential to thoroughly remove the fat from the pig skin. Otherwise, after freezing, a layer of lard will form on the surface of the pig skin jelly, making it feel greasy. If you don't have an electric cooker, you can steam it in a steamer for 2 hours. For dipping sauce, you can use ginger-flavored soy sauce, garlic soy sauce, etc., according to your preference. The pig skin jelly itself doesn't have much flavor.

Taiwanese Crystal Chilled Dumplings 🥣 Ingredients 【Filling Part】 Taro / Purple Sweet Potato / Sweet Potato: About 200g Milk: Appropriate amount Butter / Condensed Milk: 20g each 【Dough Part】 Tapioca Starch: 100g Corn Starch / Wheat Starch / Potato Starch: 50g (Corn starch or wheat starch makes the texture chewier, while potato starch makes it softer) Water: About 350g (divided into about 140g cold water and 210g hot water) Steps 1️⃣ Make the Filling Cut taro, purple sweet potato, etc., into chunks and steam until cooked. Mash into a fine paste with a spoon. If you prefer a richer flavor, add milk, butter, and condensed milk, and stir-fry over low heat until it no longer sticks to the pan. Then, divide the filling into small balls of about 10g each and freeze them. 2️⃣ Prepare the Batter Mix tapioca starch, corn starch, and cold water evenly. Next, heat the batter over low heat using a double boiler, stirring constantly while heating until the batter becomes slightly thick and can coat the spoon. Then remove from heat. Continue stirring with residual heat to prevent the batter from cooking and clumping. 3️⃣ Coat and Steam Dip the frozen filling balls into the warm batter, coating them evenly with a thick layer. Place the coated dumplings on an oiled steaming plate. Steam over high heat for 5-8 minutes after the water boils, until the outer skin becomes crystal clear. 4️⃣ Chill and Enjoy Immediately remove from the steamer after cooking and quickly cool in ice water. This will make the outer skin texture chewier.