Braising, also called lu wei in Mandarin, is a Chinese cooking technique used to cook protein ingredients in an aromatic sauce base. Other terms used are red cooking, red braising or red stewing. The Sauce base is usually made from soy sauce, dark soy sauce, fermented bean paste, red fermented …
This is another variation of soy sauce braises (also called red-braises), it is not only one of the most customary Chinese cuisines, but also the most celebrated. My gluten free version is a gradual stew of pork spare ribs and leg pieces with soy sauce, dark/thick soy sauce (kecap manis), …
This is a typical Hakka cuisine created in the south eastern parts of Chinese regions of Fujian, Guangdong, Guangxi and Jiangxi. The original recipe calls for deep frying of the marinated pork, normally pork belly, the addition of red fermented bean curd (often referred to as Chinese cheese) and five …
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