Jessie chinese soup recipes

STEAM FISH SOY SAUCE

1 cup water        

1 cup soy sauce                

Ginger                 

Garlic                   

Shallots

Heat wok, add oil. Saute garlic, ginger, & shallots. Then add 1 cup of water. Bring to a boil. Strain out the solids. Add 1 cup of soy sauce and rock sugar. Add a little old soy sauce (dark soy sauce) for coloring. Bring to a boil. Add dashi at the end (optional). Done.

Chicken feet & mai dou (bean) soup

Mai dou (bean) –soak overnight

Chicken feet (10 feet)

Garlic cloves (whole) 2 bulb (a lot)

Pork back bone (chek gwut)

1 inch rock sugar

1 carrot

 

Boil pork bones & chicken feet and wash. Trim nails of chicken feet.

Add beans, ginger, pork bones, garlic to cold water. Bring to a big boil. Boil for 15 mins. Then lower flame to medium and simmer for 1 hr.

Add chicken feet and carrot and rock sugar and boil for another ½ hour.

Total boil time is around 2 hours.

 

Pork bone & yellow bean soup

 

Pork back bone

Yellow bean – soak overnight

Jeet squash – peel skin, cut into 3 inch chunks

Carrot

ginger

tangerine peel

Mut joe

 

Boil pork bones and wash.

Add yellow beans, pork bones, tangerine peel, and ginger to cold water. Bring to a big boil for 30 mins.

Add jeet squash (jeet gwa), carrot and mut joe. Turn down heat to a medium simmer and simmer for 1 ½ hr.

 

White Jut yue (White jut fish) soup

White jut fish (around 1 lbs or so)

Ginger

Pork (thin slices of pork)

Tofu, geet gwa or winter melon (depend on what you have)

Cilantro and green onion

 Wash fish. Dry with paper towel. Then sprinkle a little salt over both sides.

Pan fry fish to brown it. Both sides.

Bring a pot of water to boil, add ginger and pork. Once it comes to a big boil, add fish. Boil fish till broth turns milky white. Add tofu / jeet gwa, or winter melon. Once veggies are cook, add cilantro and green onion.

 

Steam ground pork

Ground pork ( mui tou) About 1 lb.

Mui choy - minced

Marinate Pork with some sugar, oyster sauce, 1 egg, soy sauce, shao hing wine, starch. Mix pork with grabbing motion. Add a little water it it’s too thick. Add oil last.

Add mui choy to pork and put on a plate. Make sure pork is a thin layer. Steam for 20 mins or so.

 

Pork & thousand year old egg congee

½ to 1 cup rice ( wash rice, then add salt & oil to rice. Soak overnight in fridge)

Pork – marinate with sugar, soy sauce, wine, starch

Thousand year old egg ( pei daan)

 

Bring big pot of water to boil. Add soaked rice. Bring to big boil for 45 mins. Don’t cover pot.

Add pork and thousand year old egg (pei daan) and ginger slivers.