red hot chili pepper的八卦，PINTEREST和Yahoo名人娛樂都在討論

今日教大家煮
📌酸菜魚
📌酸菜牛肉
📌芒果椰汁糕

🍏🍏母親節蘋果膠套裝購買連結🍏🍏
中文：https://bit.ly/3sswNiz
英文：https://bit.ly/3sqOajJ

20210417 live recipes
特別鳴謝easycook義工團寫的食譜

酸菜魚
材料: 桂花魚或其他魚，帶甜咸酸菜，大豆芽 ，泡椒 ，辣椒干，花椒 ，薑，蔥，紅辣椒，花椒
醃魚肉味料: 鹽少許，一隻蛋白，胡椒粉少許
做法: 1 燒熱鑊落油，猛火煎香魚骨，鹽少許，加滾水煮至湯濃白隔起魚骨
2 魚肉加鹽拌勻至感覺有些膠質後加一隻蛋白，胡椒粉少許拌勻待用
3 咸酸菜片薄切塊，白鑊炒至乾身
4 落油將薑絲，蔥頭，泡椒，大豆芽，咸酸菜炒香
5 開火煲熱魚湯落魚肉加鹽，菇粉各少許稍滾，魚肉鏟起放做法 4 面上，繼而淋上魚湯加一匙白醋
6 燒熱鑊落油爆香辣椒干及花椒後倒入酸菜魚湯內，紅椒粒，蔥花飾面

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Hot and Sour Fish Soup with Pickled Mustard Greens
(YouTube video starts at 1:33.)
Ingredients:
Fish - 1 large sea bass (or your choice of fish)
(Separate the meat from the bones and head. Thinly slice the meat at 45-degree angle into bite size pieces. For larger pieces, make a slit in the center of each slice. Set aside.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Chinese pickled green chili (“pao jiao”) - 1 jar
Ginger shreds
Garlic pieces
Bean sprouts
Salt - to taste
Mushroom seasoning powder - to taste
White vinegar - 1 tbsp

Potato starch noodles or glass noodles “fensi” - optional to add into the soup

Fish soup base ingredients:
Fish bones
Fish head
Ginger slices - for frying the fish bones and head
Ginger slices - for making the soup
A dash of salt
Very hot boiling water (to make the fish soup creamy white)

Marinade fish meat ingredients:
Salt - a dash
Egg white - 1
White pepper - a dash

Garnish ingredient:
Dried chili
Sichuan peppercorns
Green onion pieces
Fresh red chili pieces
Sichuan peppercorn oil

Methods:
1. In a bowl, add in all the fish meat, a dash of salt, and thoroughly mix until slightly sticky. Add in 1 egg white, a dash white pepper, and mix well. Set aside.

2. Heat up a wok to very hot and add oil. Sprinkle in a dash of salt, add in ginger slices, and add in fish bones and head to make the soup base. Fry them until fragrant and golden brown on HIGH heat, and remove the ginger slices.

3. Add in very hot boiling water, add ginger slices, and bring it to a boil and cook until creamy white. Turn off heat and remove all the fish bones and head and pour the soup through a strainer into a bowl.

4. Return the soup back to the wok and add in marinated fish meat prepared in Step 1 and simmer until cooked. Add in salt and mushroom seasoning powder to taste. Set aside.

5. Heat up a wok, add in oil. Add in ginger shreds, garlic pieces, Chinese pickled green chili, and stir fry until fragrant. Add in bean sprouts, Chinese pickled mustard greens, and mix well. Add in cooked fish meat and fish soup.

6. Drizzle in 1 tbsp of white vinegar.

7. Heat up a separate frying pan, and add oil. Add in dried chili, Sichuan peppercorns, and pour on top of the soup.

8. Garnish with fresh red chili and green onion pieces.

9. Drizzle Sichuan peppercorn oil on top.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

酸菜牛肉
材料: 牛肉，青紅辣椒，咸菜
香料: 薑一片，蒜一粒
醃料: 糖少許，胡椒粉少許，鼔油，生粉適量
做法: 1 牛肉先醃備用
2 落油爆香薑，蒜，青紅辣椒，落牛肉炒，最後加咸菜炒勻即可
備註: 咸菜有二隻，一帶甜，另一帶咸，今次是帶甜
咸菜處理可參考酸菜魚
煮酸菜牛肉可試味需否加糖

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Stir Fried Beef with Pickled Mustard Greens
(YouTube video starts at 26:56.)
Ingredients:
Beef steak slices
(You can replace with beef tenderloin or pork.)

Chinese pickled mustard green (“syun choi” or “hum choi”) - 1 package
(Important to choose ones that are SWEET tasting instead of salty.)
(If you are using the SALTY type, just add more sugar.)
(Slice horizontally into half then slice vertically into pieces. Pat dry then pan fry them without oil until dry and fragrant. Transfer to a bowl. Set aside.)

Red and green sweet bell peppers - sliced
Minced ginger
Minced garlic - 1 clove

Marinade beef ingredients:
Cooking oil
Sugar
Light soya sauce
White pepper
Corn starch / flour

Methods:
1. In a bowl, add in sliced beef steak, cooking oil, sugar, light soya sauce, white pepper, corn starch, and mix well. Set aside.

2. Heat up a wok, add oil. Add in minced ginger, minced garlic, red and green sweet bell pepper slices, marinated beef slices, and briefly stir fry until fragrant. Transfer to a bowl. Set aside.

3. Heat up the wok, add Chinese pickled mustard greens. Optional to add sugar now if you find it salty.

4. Return the partially cooked beef back to the wok, and mix well. Transfer to serving plate. Serve.

🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟

芒果棷汁糕

材料：
凍滾水 250 ml
奶 250 ml
魚膠粉 35 gr （可改用魚膠片5-6片）
沙糖 100 gr （可依個人喜好加減）
棷奶 1罐
芒果 2-3個

做法：
1. 凍滾水、奶 、魚膠粉、沙糖放入煲內，開中大火煮，邊煮邊輕輕攪拌至魚膠粉和糖完全溶解。
2. 加入棷奶，攪拌至混合後關火，放涼備用。注意：加入棷奶後不要煮太久，以避免油水分解。
3. 芒果去皮切粗條或粗粒，排放入糕盆內，倒入已放涼棷奶混合液，蓋好後放入雪櫃雪至硬身便可

肥媽 Maria Cordero
YouTube Live – April 17, 2021 Recipe English Version
Mango Coconut Pudding
(YouTube video starts at 35:35.)
Ingredients:
Drinking water - 250ml (do not use tap water)
Milk - 250ml
Gelatin powder - 35g (or replace with agar agar)
Sugar - 100g or to taste
Coconut milk - 1 can
(Add in last to avoid the oil separating, which will result in two layers when pudding is set.)

Fresh mangos - cut into your choice of designs. (Cubes or strips or floral.)
(Cut into THICK pieces to avoid pieces from moving.)

Methods:
1. In a cooking pot, add in drinking water, milk, gelatin powder, sugar, and cook until sugar and gelatine have melted and little bubbles appear by continue stirring.

2. Add in coconut milk and taste test for sweetness.

3. Let it cool down to room temperature.

4. In a mould, add in fresh mango pieces on the bottom layer then pour coconut milk mixture on top.

5. Put in the refrigerator to set.

6. Cut into cubes. Serve.

To create mango layers:
Optional to layer mango pieces on the bottom of the mould then refrigerate until they are a bit dehydrated and stick to the mould. This is to prevent them from moving or floating.

Once the mango pieces are set on the bottom of the mould, pour half of the coconut milk mixture in and set in the refrigerator for about 30 minutes.

After 30 minutes, or once the pudding is set, add the remaining mango pieces, coconut milk mixture, and refrigerate it until set and firm. You may create more than 2 layers.

Once set, loosen the pudding from the mould and transfer to a serving plate with the bottom of the pudding facing upward displaying the mango pieces design. Slice and serve.

เมนูนี้ จุกๆ นัวสุดๆ ไปเลยครับบบ 😋
ลองทำกันดูแอดว่า แซ่บอีหลีแน่ๆ #STCooking

#ลาบขนมจีนหมูยอพริกสด ลาบปากกันไป
กับเมนูลาบแซ่บๆคลุกเส้นขนมจีนนัวๆ
รวนหมูกันก่อนเลย และใส่หมูยอลงไปด้วย ตามด้วยเครื่องลาบบลาๆ
ปรุงรสให้แซ่บกลิ่นให้หอมข้าวคั่วกันไป
และตามด้วยเส้นขนมจีน คลุกๆให้เข้ากัน
ตบท้ายด้วยหมูกระจกกับแคปหมู เป็นอันฟินน!🐷😋
🍴ส่วนผสม🍳
เส้นขนมจีน 400 กรัม
หมูยอหั่นชิ้น 250 กรัม
หมูบด 300 กรัม
ต้นหอมซอย 2 ช้อนโต๊ะ
ผักชีฝรั่งซอย 2 ช้อนโต๊ะ
หอมแดงซอย 2 ช้อนโต๊ะ
หมูกระจก/แคปหมูไร้มัน
น้ำปลา 3 ช้อนโต๊ะ
น้ำมะนาว 3 ช้อนโต๊ะ
พริกป่น 2 ช้อนโต๊ะ
พริกขี้หนูแดงซอย 2 ช้อนโต๊ะ
ข้าวคั่วป่น 1 ช้อนโต๊ะ
น้ำสต๊อก ½ ถ้วยตวง
🍴วิธีทำ🍳
1.นำเนื้อหมูบดใส่หม้อ ใส่น้ำสต๊อกลงไป
ตั้งไฟกลางอ่อนรวนให้เนื้อหมูสุก
2.ใส่หมูยอหั่นลงไปรวนด้วยให้พอร้อน ยกขึ้น
3.ใส่หอมแดงซอย ต้นหอมซอย ปรุงรสด้วยน้ำปลา
น้ำมะนาว พริกป่น พริกขี้หนูซอย และข้าวคั่ว
4.เคล้าให้เข้ากัน ใส่เส้นขนมจีนลงไปเคล้าพอเข้ากัน
5.ตักใส่จานเสิร์ฟคู่กับผักสดหรือผักสลัดต่างๆ
6.แต่งด้วยหมูกระจกหรือแคปหมูไร้มัน
#STCooking #Starvingtime
# #Pork chin, pork, fresh chili. Let's eat.
With the menu, spicy salad, stir-fried rice, Chinese snack.
Let's mix the pigs first and put the pork yeo on it. Followed by the machine.
Season to spice the smell. Let's smell good. Roasted rice.
And followed by a chinese snack line to match.
Clap the end with glass pork and caption. Pig is so satisfying!!🐷😋
Ingredients 🍳
400 gram of Chinese snack line.
250 gram of pork chop.
300 grams of grilled pork.
2 tbsp of onion.
2 tbsp of parsley
Red onion, 2 tbsp.
Glass pork / caption. Pig without oily.
3 tbsp fish sauce
3 tbsp of lemon juice
2 tbsp cayenne pepper
2 tbsp red chili.
1 tbsp roasted rice
½ cups of stock water.
How to do it 🍳
1. Add mashed pork to a pot. Add stock water.
Set a light light medium for pork to cook.
2. Put the steamed pork into the stir-fried pork. Let's get hot.
3. Put red onion, onion, seasoned with fish sauce.
Lemon juice, cayenne pepper, rodent chili, and roasted rice.
4. Let's mix together. Add Chinese snack lines. Let's get together.
5. Put on a plate. Serving with fresh vegetable or vegetable.
6. Decorate with pork, mirror or capture pork without oily.
#STCooking #StarvingtimeTranslated

今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜

✨✨✨✨✨✨✨✨✨✨✨✨
2020 10月25日Live 中英對照食譜
再一次謝謝義工團，好彩有你地，
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘

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📌燒乳鴿
材料: 鴿王，乳鴿，BB 鴿 共三隻
醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙
上色料: 老抽，生抽，酒各一湯匙
脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)

English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)

Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp

Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp

Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.

2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.

3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.

4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.

5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.

6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.

7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).

Adjust the time according to the size of your pigeons.

-------------------------------------------------------------
📌韓國泡菜

大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條）
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒）
雪梨 1/4 個 (切大粒）
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀）
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙（隨個人口味加減）
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香）大約1/4s杯

做法：
1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內.
3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，.
5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味

Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate

Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant

Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.

2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.

3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.

4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.

5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.

6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.

7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.

__________________________________

甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙

做法：
1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!

Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp

Eggs - 4 whole eggs (add in one at a time)

Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g

Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish

Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.

2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.

3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.

Optional to mix manually by hand with four chopsticks or a whisk.

4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.

5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.

6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.

7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.

8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.

9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

Tsukemen is cold ramen noodles served together with a hot dipping broth containing plenty of ingredients. Tsukemen has become much popular in Japan these days. The tangy soup is very rich and tasty.

How to Make Tsukemen
http://cookingwithdog.com/recipe/tsukemen/

(serves 2)
2 bags of Fresh Ramen or Tsukemen Noodles
100g Pork Belly Slices (3.53 oz)
400ml Chinese-style Chicken Stock (1.69 cups)
(400ml water + ½ tbsp chicken stock powder)
2 tbsp Sake
A medium to large clove of Garlic
A piece of Ginger root about two to three inches long

1 tsp Dried Red Chili Pepper that has been sliced into rings
3 tbsp Soy Sauce
1 Naganegi - Long Green Onion
40g Shiitake Mushrooms (1.41 oz)
40g Shimeji Mushrooms (1.41 oz)
½ tsp Sesame Oil
1 tsp Vinegar

1 Soft Boiled Egg
Chopped Spring Onion Leaves
Katsuobushi Shavings - also known as Bonito Flakes
Grated Garlic

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具だくさんの熱いつけ汁に冷たいラーメンをつけていただく、大人気のつけ麺を作ります。ピリ辛でとっても美味しく出来ました。

つけ麺の作り方
http://cookingwithdog.com/ja/recipe/tsukemen/

＜材料＞2人分
中華生麺（太麺）：2玉
豚バラ肉（薄切り）：100g
チキンスープ(中国風)：400ml
（鶏ガラスープの素大1/2を溶かしておく）
酒：大2
にんにく：1かけ
生姜：1かけ（親指大）
唐辛子（輪切り）：小1
醤油：大3
長ねぎ：1本
椎茸：40g
しめじ：40g
ごま油：小½
酢：小1

半熟卵：1個
青ねぎ（小口切り）：8本分
削り節：少々
おろしにんにく：お好みで

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Ingredients
400gr tapioca starch
200gr shrimp
Ingredients
For the dough
400g (14 oz) tapioca starch
250ml water (1 cup) boiling hot water
For the filling
200g (7 oz) shrimps, deveined and diced
200g (7 oz) pork belly, diced
1 tsp minced shallot
1 tsp minced garlic
Salt & pepper
½ tsp paprika powder
2 tsp vegetable oil
1 tbsp sugar
1 tbsp fish sauce
For garnish
100g spring onion, chopped
¼ cup vegetable oil
Cilanto and fresh red chili, choppped
Vietnamese dipping fish sauce "nuoc cham" http://youtu.be/OrUZzchXGzo

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⬇⬇English recipe follows⬇⬇
?鮑汁麻辣鳳爪 重點?
1.無論買急凍雞腳/鳳爪
睇到白雪雪先好買

2.出水過程好重要，要起泡
先能去除雞腳異味,腥味

3.放入雪櫃時間越耐,越入味
唔食得太辣,唔好落咁多辣椒
麻辣鳳爪

材料：
急凍鳳爪 2磅
花椒 10克
八角 4粒
蒜頭 6粒
辣椒仔 6隻
薑 5片
蔥 1條

調味料：
麻辣鮮露 1湯匙
鮑魚汁 1湯匙
辣椒油 1茶匙
鹽 1湯匙
糖 1湯匙
紹興酒 1湯匙

處理：
1. 鳳爪用清水解凍，擎乾水。
2. 修剪趾甲，每隻鳳爪1開2。

程序：
1. 煲1大煲水，加1湯匙鹽，放鳳爪落鑊，出水5分鐘。
2. 沖洗乾淨鳳爪，擎乾水。
3. 放薑片、蔥及八角落白鑊，至烘出香味，加水，放鳳爪，大火煮10分鐘。
4. 水滾，收至中火，再煮10分鐘。
5. 蒜頭，去皮，沖洗乾淨，切碎。薑，切碎。辣椒，去籽，切碎。蔥，用叉切碎。
6. 鳳爪煮了10分鐘，熄火，焗10分鐘。
7. 預備冰水。
8. 將鳳爪放入冰水內。

烹調：
1. 放2湯匙油落鑊，放花椒落鑊爆香，1分鐘後將花椒碎撈起。
2. 用中慢火將蒜頭及辣椒落鑊爆香，熄火。
3. 將浸好冰水的鳳爪擎乾水，放入玻璃碗。
4. 放1湯匙鮑魚汁，1茶匙辣椒油，1湯匙麻辣鮮露，1湯匙糖，攪勻。
5. 放入雪櫃，雪2小時，攪勻，上碟。

Mala chicken feet:

Ingredients:
Chicken feet 2 pounds
Sichuan pepper 10g
Star anise 4 nos
Garlic 6 nos
Red chili 6 nos
Ginger 5 slices
Spring onion 1 no.

Seasoning:
Mala liquid 1 tbsp
seasoning
Abalone sauce 1 tbsp
Pepper oil 1 tsp
Salt 1 tbsp
Sugar 1 tbsp
Shao Xing wine 1 tbsp

Steps:
1. Boil a wok of water, put 1 tbsp salt and chicken feet into the water, cook for 5 minutes.
2. Rinse the chicken feet, hang dry.
3. Fry the ginger slices, green onion and star anise for 2 minutes, add water and chicken feet, cook at high flame for 10 minutes.
4. Water boils up, turn to medium flame, cook for another 10 minutes.
5. Peel off and rinse the garlics. Chop the ginger well. Remove the seeds of red chili and dice well. Use a fork to cut the green onion.
6. Turn off the flame after the chicken feet have been cooked for 10 minutes. Keep the lid shut for 10 minutes afterwards.
7. Prepare iced water.
8. Put chicken feet into iced water.

Steps:
1. Put 2 tbsp oil into wok, stir fry the Sichuan anise for 1 minute, then take away the anise.
2. Stir fry the garlics and red chili at medium~low flame for 2 minutes. Turn off the flame.
3. Put the chicken feet in a glassware after they have been soaked in iced water and hung dry.
4. Put 1 tbsp abalone sauce, 1 tsp pepper oil, 1tbsp Mala liquid seasoning and 1 tbsp sugar, mix well.
5. Put in refrigerator for two hours. Mix well. Serve.

醉雞翼
?youtube熱爆影片?https://youtu.be/ZG00jUf2Goo

四式醬料https://youtu.be/4xo09RXsvoE