| Choy Sum : | 600 g |
| Pork Collar meat (sliced) : | 150g |
| Prawns : | 450g |
| Salt (for soaking the Prawns,make it crispy) : | 1/2 tsp |
| Marinade -For Pork | |
| Oil : | 1tbsp |
| Sugar : | 1/2 tsp |
| Potato Starch : | 2tsp |
| Seasoning (A)- Choy Sum | |
| Oil : | 2tbsp |
| Ginger (pounded): | 1 slice |
| Salt : | 1/2 tsp |
| Hot Water : | 1/2 cup |
| Seasoning (B)- Prawns and Pork Slices | |
| Oil : | 2tbsp |
| Garlic (pounded) : | 1 piece |
| Light Soy Sauce : | 1 tbsp |
| Hot Water : | 1/4 cup |
| Pig's Tongue : | 2 pieces |
| Seasonings : | |
| Ginger juice : | 1/2tbsp |
| Rice Wine : | 1/2 tsp |
| chicken stock : | 1/2 cup |
| Light Soy Sauce : | 3 tbsp |
| Dark Soy Sauce : | 1/2 tbsp |
| Fish sauce : | 1 tbsp |
| Salt : | 1/2 tsp |
| Sugar : | 1 tsp |
| Tsaoko amomum : | 1 pcs |
| Water | for Stewing |
| Pig's Knuckle : | 1 piece (about 1kg) |
| Seasonings : | |
| Ginger juice : | 1/2tbsp |
| Rice Wine : | 1/2 tsp |
| chicken stock : | 1/2 cup |
| Light Soy Sauce : | 3 tbsp |
| Dark Soy Sauce : | 1/2 tbsp |
| Fish sauce : | 1 tbsp |
| Salt : | 1/2 tsp |
| Sugar : | 1 tsp |
| Tsaoko amomum : | 1 pcs |
| Water | for Stewing |
| Shrimp : | 120g |
| Eggs : | 4 |
| Salt : | 1/2 tsp |
| Oil : | 1/2 tsp |
| Ginger Juice : | 1/2 tsp |
| Water : | 1 cup |
| Fresh sea-water clams : 800g | 鮮蜆 : 800 克 |
| Wine : 1 tbsp | 酒 : 1 湯匙 |
| Water : 1/2 cup | 水 : 1/2 杯 |
| Ginger : 3 slices | 薑 : 3片 |
| Oil : 3 tbsp | 油 : 3湯匙 |
| Cornstarch : 1/2 tsp | 生粉 : 1/2 茶匙 |
| Spring Onion : 1 sprig | 蔥 (切碎) : 1 棵 |
| Seasoning : | 調味料 : |
| Minced Garlic : 1 pcs | 蒜茸 : 1 粒蒜頭 |
| Crushed fermented black beans : 1 tbsp | 豆豉茸 : 1 湯匙 |
| Chopped bird's eye chili : 1 pcs | 指天椒碎 : 1隻 |
| Broccoli : | 2 pieces |
| Pork Collar meat (sliced) : | 150g |
| Prawns : | 450g |
| Salt (for soaking the Prawns,make it crispy) : | 1/2 tsp |
| Marinade -For Pork | |
| Oil : | 1tbsp |
| Sugar : | 1/2 tsp |
| Potato Starch : | 2tsp |
| Seasoning (A)- Broccoli | |
| Oil : | 1tbsp |
| Sugar : | 1/2 tsp |
| Salt : | 1/2 tsp |
| Ginger juice : | 1tsp |
| For Stir-fry | |
| Oil : | 2tbsp |
| Garlic (Chopped) : | 1 pcs |
| Ginger (pounded): | 2 slices |
| Salt : | 1/2 tsp |
| Light Soy Sauce : | 1 tbsp |
| Cornstarch : | 1tsp |
| Water : | 2tbsp |
| Yellow Croaker Fish : | 3 wholes, about 700g |
| eggs : | 1 pieces |
| Red Pepper : | 1 piece |
| Onion : | 3/4 piece |
| Flesh Pineapple : | 100g |
| Flour (For coating Fillet) : | 3 tbsp |
| Oil : | for frying |
| Garlic (pounded) : | 1 piece |
| Ginger (pounded): | 3 slices |
| Rice vinegar: | 1tbsp |
| Salt : | 1/2 tsp |
| Marinade(A)-For Fish | |
| Salt : | Pinch |
| Ground White Pepper : | Pinch |
| Sour Sauce | |
| Slab Suger (finely chopped) / Brown sugar: | 50g |
| Lemon Juice : | 1tsp |
| Water : | 4tbsp |
| Onion : | 1/4 piece |
| Oil : | 1tbsp |
| Pork Collar meat: | 350g |
| Chinese Mushroom (soaked until soft and finely chopped) : | 4pcs |
| Water chestnut (finely chopped) : | 1pcs |
| Preserved Turnip(Preserved vegetable, finely chopped) : | 20g (Optional) |
| Seasoning | |
| Oil : | 1tbsp |
| cornstarch : | 2tbsp |
| Sugar : | 1/2 tsp |
| Light Soy Sauce : | 2tsp |
| Fish sauce : | 1tsp |
| Live Fish : | 1 Whole (1kg) |
| Pork Collar meat (sliced) : | 150g |
| Chinese Mushroom (soaked until soft and shredded) : | 4pcs |
| Preserved Turnip (cut into fine long strips) | 1 slice (Optional) |
| Ginger (cut into fine long strips) : | 1 large piece |
| Spring Onion Seasoning (chopped) : | 2 sprigs |
| Coriander (with roots cut off, chopped) : | 2 sprigs |
| Seasoning (A)-For Fish | |
| Light Soy Sauce : | 1 tbsp |
| Oil : | 1tsp |
| Seasoning (B)-For Shiitake Mushroom | |
| Oil : | 1tsp |
| Suger : | 1/2 tsp |
| Seasoning (C)-For Sliced Pork | |
| Light Soy Sauce : | 1 tsp |
| Potato Starch : | 1/2 tsp |
| -Pork Belly with Skin : | 1.3-1.5kg |
| (Tips: Choose thinner Pork Belly, otherwise,need to take longer time to absorb the favour. And need to use longer time and slower fire for meat side) | |
| -Coarse Salt : | 2tbsp |
| (Tips: Coarse Salt is used to remove water from pork skin, keep oil and even temperature for more crackly skin. And Coarse Salt is not salty as table salt.) | |
| -Mei Kuei Lu Chiew | 1tsp |
| Marinade (A) | |
| -Salt | 2tsp |
| -Suger | 2tsp |
| -Chinese Ginger Power | 1/2 tsp |
| -Five Spice Power | 1/2tsp |
| -Garlic, Slightly Crushed | 3 Cloves |
| Marinade (B) | |
| -Suger | 1tbsp |
| -Soya Bean Paste , Ground | 1/2tbsp |
