First Course: Steamed Pork Belly in Its Natural Juices
Who would have thought that steaming pork belly for just 20 minutes could transform it into such a delicious dish, loved by both the young and old? Let's see how it's done. Take 8 pieces of pork belly (about 1 pound total), steam them for 20 minutes once the water boils. Steam until a chopstick can easily pierce through. Remove and slice into thick, thin pieces. In an empty bowl, combine minced garlic, red shallots, and chili peppers. Heat oil until fragrant, then add light soy sauce for seasoning. If you dislike cilantro, add more of the other ingredients. A delicious dipping sauce is ready! Truly, the best steamed pork belly isn't boiled—steaming preserves its pure, authentic flavor. Paired with this tasty sauce, it's rich yet not greasy, perfect with drinks or rice. If you like it, save this recipe and give it a try. Some people prefer to watch quietly, but they'll silently give it a thumbs-up—such people are so adorable.
Second Dish: Egg-Tofu Delight—Fresh, Fragrant, and Silky Smooth
Crack two eggs into the tofu. The moment it hits the pan, it becomes a dish loved by both adults and children. I bet 99% of you have never seen or tasted this dish before. Use your diligent left hand to thoroughly scramble the eggs. Season with salt and pepper for a base flavor. Cover the prepared tofu with plastic wrap, then pierce it with my family's secret toothpick method—58 tiny holes to release steam. Once water boils in the pot, place the tofu inside and steam over medium heat for 13 minutes. Meanwhile, quickly stir-fry the minced pork—remember not to overcook it. When you can smell the savory aroma, add minced garlic, minced chili peppers, and doubanjiang (fermented bean paste) to fry until the oil turns red. Season with a spoonful of light soy sauce, half a spoonful of dark soy sauce, and a dash of oyster sauce. Once the sauce flavors are fully released, stir in a small amount of cornstarch slurry to make the dish tender and smooth. By now, the tofu should be steamed. Pour the stir-fried minced meat over the tofu. The fresh, tender tofu paired with this rich, savory minced meat creates a spicy, aromatic, and endlessly satisfying dish. It's so delicious, you'll easily polish off five bowls of rice. If you're ever stuck for meal ideas, follow me to make your home cooking simpler. A single red heart is just a simple gesture for you, but it brings me joy all day long. Please spare a moment to tap that free little red heart—thank you for your support!
Third Course: The Delicate, Fragrant, and Silky Texture of Shrimp and Tofu
Steaming large shrimp and tofu together is a classic dish favored by affluent Cantonese households. First, cut the tofu into cubes and arrange them in a dish. Prepare ten large shrimp (about 1 pound total), remove the heads, peel the shells by hand, and make a slit along the back to enhance flavor absorption. Place the shrimp on top of the tofu. Crack three fresh eggs into a bowl, whisk thoroughly, then add warm water equal to the volume of the eggs. Pour this egg mixture over the tofu. Once the water in the steamer comes to a boil, steam for exactly five minutes—do not overcook. Heat oil in a pan until hot, then stir-fry chopped scallions until fragrant. Drizzle this scallion oil over the dish. If available, add a spoonful of blanching sauce. This method yields shrimp and tofu that is fresh, fragrant, tender, and smooth—a favorite among both adults and children. If you like it, save this recipe and give it a try! I share cooking tips daily with care—just hit that follow button so you can easily find me next time you crave this dish but need a reminder.
Fourth Dish: Juicy Chicken Thighs with Broth Essence
Simply place a bowl in the center of the plate, add two large chicken thighs, a few slices of ginger, a handful of red dates, and goji berries. Steam for 18 minutes once the steam rises. Once cooked, remove the chicken thighs and plunge them into ice water to make the meat even more tender. Never discard the broth at the bottom of the bowl—it's the essence! Add minced garlic, chili peppers, lemon, cilantro, a pinch of salt, and sugar for sweetness to the bowl. Stir in a spoonful of light soy sauce. The key to deliciousness is pouring in the reserved chicken broth. Shred the chicken into small pieces, drizzle with the prepared sauce, toss to coat evenly, and serve. If you like it, give it a try!
Fifth Dish: Garlic-Infused Perch with Tender Flavor
Who knew blanching perch in boiling water could create such a unique dish? This is a signature restaurant dish, simpler than drinking water. First, score the thicker parts of the perch (about 10 pieces per fish). Blanch briefly in boiling water. In a bowl, beat two eggs until smooth. Add a spoonful of salt, then 1.5 times the volume of warm water. Mix well and pour the egg mixture over the perch. Spread this delicious garlic sauce over the fish. Once the water boils, steam over high heat for exactly eight minutes—do not overcook, or the flesh will toughen. After steaming, season by drizzling a circle of light soy sauce around the dish, sprinkle with chopped scallions, and finish with a splash of hot oil before serving. This method yields tender, flavorful garlic-infused sea bass bursting with garlic aroma. Uncles, aunts, brothers, sisters, and little ones—could you give this a little red heart to show your support? Thank you so much!
Sixth Course: Refreshingly Delicious Blanched Lettuce
Who knew blanching lettuce could make it tastier than rich meats? Not only is it simple to prepare, but the whole family loves it. First, slice the lettuce and add a pinch of salt. Soak it in clean water for five minutes to effectively remove any insect eggs or dirt. Bring water to a boil, add a spoonful of salt and cooking oil, then add the lettuce. Blanch until tender, remove, and arrange neatly on a plate. In an empty bowl, combine minced garlic and chili threads. Heat oil until fragrant, then add a spoonful of light soy sauce, a splash of aged vinegar, and a pinch of sugar to enhance the flavor. Mix well to create the blanching sauce. Drizzle over the lettuce and serve immediately. Give it a try at home!
Seventh Dish: Seafood and Chicken Stew in Clay Pot
Take a good look—this is our traditional Guangdong specialty, Seafood and Chicken Stew in Clay Pot. As the old saying goes, pairing land and sea ingredients creates a heavenly delight. First, place the chopped half chicken in a bowl. Add a spoonful of light soy sauce, oyster sauce, a pinch of sugar, pepper, a spoonful of Puning bean paste, cornstarch, and peanut oil. Use your left hand to mix thoroughly and marinate for ten minutes. During this time, prepare the squid: score the surface with decorative cuts, then slice into small pieces and set aside. Heat oil in a pan and add the marinated chicken pieces. Cook over medium-low heat to render the chicken fat. Don't discard the rendered chicken fat! Transfer it to a clay pot and sauté scallions, ginger, and garlic until fragrant. Add the cooked chicken pieces, pour in a small bowl of water, cover, and braise for eight minutes. Then add the sliced squid, spreading it out evenly with chopsticks. Cover the pot again. Drizzle a circle of Guangdong rice wine around the edge of the pot. Continue steaming for five more minutes. Finally, garnish with scallion segments for color. The tender squid absorbs the rich flavor of the chicken, making this dish absolutely delicious. If you like it, give it a try!
Eighth Dish: Refreshing Blanched Bok Choy
Who would've thought that simply blanching bok choy could create this dish beloved by affluent Cantonese women? Its refreshing taste makes it a family favorite. First, soak the bok choy in salt water for five minutes to thoroughly cleanse any insect eggs or impurities. In an empty bowl, combine minced garlic and shredded red chili. Pour hot oil over them to release their aroma. Add a spoonful of light soy sauce, a splash of rice vinegar, and a pinch of sugar to enhance the flavor. This is the versatile blanching sauce beloved by Cantonese people. Bring water to a boil, add a pinch of salt and a drizzle of oil, then add the bok choy. Blanch the stems for one minute first, then the leaves. Do you know why? Once blanched, immediately remove and arrange neatly in a serving dish. Drizzle the sauce evenly over the bok choy. Pretty simple, right? Follow me and you won't have to cook anymore. I share a home-style dish daily—just hit that follow button. Next time you crave something but don't know how to make it, you'll find me here.
Dish 9: Appetizing Pickled Mustard Greens Steamed Pork Ribs
A classic Guangdong home-style dish, these steamed ribs with pickled mustard greens are simple, delicious, and perfect with rice. Add 1 tablespoon flour to 12 pieces of pork ribs (about 1 pound), then pour in water. Scrub them clean. Add fermented black beans, minced garlic, salt, sugar, light soy sauce, oyster sauce, cornstarch, and peanut oil. Mix well and marinate for ten minutes. Spread a packet of preserved mustard greens over the ribs. Steam for 12 minutes once the water boils. Though simple, this dish is incredibly appetizing and pairs perfectly with rice. A free little red heart is just a tap for you, but it's my motivation to keep sharing. I'd be grateful if you could tap that little red heart—thanks for your support!
Dish 10: Fresh, Fragrant, and Silky Tender Cold-Served Mushrooms
This mushroom recipe comes from a hotel chef. Simply steam them, and you'll have a signature dish that every table orders. First, tear the mushrooms into bite-sized pieces. Add enough water to cover them, then add a spoonful of salt to help clean off any dirt. Drain well, then steam for eight minutes. After steaming, add minced garlic, chopped scallions, a few chili peppers, a spoonful of white sesame seeds, and a spoonful of chili powder. Drizzle hot oil over it to release the aroma. Season with light soy sauce, a spoonful of aged vinegar, oyster sauce to taste, salt, chicken bouillon, a spoonful of sugar, a handful of peanuts, and chopped cilantro. Toss everything together with your lucky hands, and it's ready to serve. This cold mushroom salad turns out fresh, fragrant, tender, and flavorful—a must-have side dish for drinks or rice. Give it a try! I share simple home-cooked recipes daily. If you like it, follow me so you can find me whenever you crave something but don't know how to make it.
