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A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.
1 lb. lean raw pork
6 tablespoons black soy bean sauce
2 tablespoons sugar
2 tablespoons salt
1 teaspoon pepper
Cut meat into strips about two inches thick. Soak meat in mixture made of soy bean sauce, sugar, pepper and salt.
String the strips of meat on a wire, broil over a glowing charcoal fire. If charcoal fire is not convenient, place strips of meat in a pan and broil under a gas flame slowly, until meat is well done and golden brown. Serve hot.