Fish in chilli sauce

Serves 4

3 dried black mushrooms

1 dried black fungus

​800g carp, cleaned and rinsed

1tsp salt, plus extra to taste

1tbsp corn flour

1 litre vegetable oil

2 garlic cloves, chopped

2tsp grated ginger

​150g minced pork

1tbsp rice wine

10 pickled red chillies

2tbsp pixian chilli bean paste, chopped

1tbsp light soy sauce

2tsp granulated sugar

½-1tbsp black or balsamic vinegar

½tsp ground white pepper, plus extra to taste

4 spring onions, chopped

1 red chilli, sliced, to garnish (optional)

1tsp sesame oil

Put the mushrooms and black fungus in two separate bowls and soak in cold water for at least 20 minutes, or until softened. Remove the mushrooms, squeeze dry, and discard the stems. Dice, then set aside. Tear the black fungus into small pieces. Meanwhile, use a sharp knife to make 5-6 slashes on each side of the fish. Pat the fish dry using paper towels and sprinkle with the salt. Marinate for 10 minutes. Lightly dredge both sides of the fish with corn flour.

Heat the 4¼ cups (1 litre) oil in a wok or large frying pan to 180C, or until a cube of bread browns in 30 seconds. Add the fish and deep-fry for 4-5 minutes until golden brown and crispy. Use a slotted spoon to carefully remove the fish from the oil and drain on paper towels. Add the garlic and ginger to the remaining oil in the wok, add pork, and stir-fry over medium heat for 1 minute until fragrant. Sprinkle in the wine, then stir in the pickled chillies, chilli bean paste, mushrooms, fungus, soy sauce and sugar. Add 1½ cups (350ml) boiling water and bring to a boil. Add the fish, reduce to medium heat, cover, and simmer for about 5 minutes until cooked through. Flip over and cook for another 5 minutes until cooked through. Transfer the fish to a serving plate.

Bring the sauce in the wok to a boil. Simmer over medium heat, uncovered, for 2-3 minutes until the sauce has reduced. Finally, stir in the vinegar, white pepper, spring onions, and sesame oil. Pour the sauce over the fish, garnish with spring onions and red chilli, if using.

Deep-fried wonton

Serves 4

50g minced pork

50g barbecue pork

1tsp light so sauce

½tsp cornflour

½tsp granulated sugar

1tsp sesame oil

8 wonton wrappers

​50ml vegetable oil

salt

For the sweet and sour sauce:

75g brown sugar

5tbsp red vinegar

3 tomatoes

​150g precooked chitterlings (pig’s intestines), cut into thin strips

To make the sauce, combine the sugar and vinegar in a small bowl, mix well, and set aside. Score the base of the tomatoes. Bring a small saucepan of water to a boil, add the tomatoes, and heat for 1-2 minutes. Immediately transfer to a bowl of ice water. When the tomatoes are cool enough to handle, peel away the skin. Cut into chunks and set aside.

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For the filling, combine both porks, soy sauce, corn flour, sugar, and sesame oil in a bowl. Fill a small bowl with cold water. Take a wonton wrapper and lay it on a cutting board. Put ½ tablespoon of the pork filling in the centre of the wrapper. Lift the edges of the wrapper and twist to form a parcel. Dab a little water on the ends and press tightly to seal. Repeat with the remaining wrappers and filling.

Heat the vegetable oil in a wok or deep saucepan to 180C, or until a cube of bread browns in 30 seconds. Gently lower the wonton, in batches, and deep-fry for 1-2 minutes until golden. Use a slotted spoon to carefully remove the wonton from the hot oil and drain them on paper towels. Pour out most of the oil, leaving about 1 teaspoon in the wok. Add the pig’s intestines and tomatoes and stir-fry over medium heat for 2 minutes. Stir in the brown sugar and vinegar, and cook until the sugar has dissolved. Strain, if desired.

Serve the wonton with the sweet and sour sauce.

Note: The wonton can be frozen for up to a month. Spread out the uncooked wonton on a plate, freeze until firm, and then transfer them to a freezer bag. When ready to serve, place the frozen wonton into a saucepan of cold water and bring to a boil over medium-high heat. When the dumplings float to the surface, add ¼ cup (60 ml) cold water and return to a boil.

Braised ribs and tendon

Serves 4-6

600g boneless beef ribs

25g ginger, sliced

​300g beef tendons

2tbsp vegetable oil

3tbsp zhuhou sauce

1 daikon radish, cut into large chunks

1 dried tangerine peel

1tsp salt, plus extra to taste

1tsp granulated sugar

1tbsp dark soy sauce

1tbsp corn flour

steamed rice to serve

shredded spring onion, to garnish

Soak the beef ribs in a bowl of cold water for 1 hour, then rinse and drain. Put the beef ribs and 5 slices ginger into a large saucepan, add enough water to cover, and bring to a boil. Reduce to low heat and simmer, uncovered, for 1¼-1½ hours, or until the beef ribs is tender enough to pierce through with a chopstick. Do not add water while cooking. Use a slotted spoon or tongs to remove the ribs, drain, and transfer to a bowl. Set the stock aside.

Meanwhile, in a separate saucepan, add the beef tendons and enough water to cover them completely. Bring to the boil over a high heat and blanch the tendons for 2 minutes. Skim the froth and scum off the surface, if needed. Drain and rinse under cold running water. Place the tendons in a heatproof bowl, then place the bowl in a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for about 1 hour. Add more water to the pot if needed. Rinse thoroughly under cold running water until cooled. Cut the tendon into 1-inch/2.5-cm pieces.

Heat a large frying pan over medium heat, add the ribs, and cook for 2-3 minutes until brown. Flip and cook for another 2-3 minutes. Remove and cut into 1¼-inch/3-cm cubes.