Wineshark Cooking Class - Steamed Pork Belly with Preserved Vegetables 梅菜扣肉

Ingredients (for 4):

• Pork belly - 600 g
• Preserved vegetables - 300 g
• Ginger - 4 slices
• Sugar - 3 tbsp
• Chinese yellow wine - 2 tbsp
• Soy sauce - 1 tbsp
• Dark soy sauce - 1 tbsp
• Oil - 2 tbsp

Procedures:

1. Clean the pork belly and then put in boiling water. Add the ginger slices and 1 tbsp of Chinese yellow wine. Once the water boils again, cover with lid and turn to medium-low heat to cook for 10 minutes.

2. Drain the pork belly and flush under water. Wipe dry with kitchen paper.

3. Brush the dark soy sauce on the pig skin.

4. Cut the pork belly into slices of 1 cm thick. Then place them on the bottom and around the bowl.

5. Rinse the preserved vegetables and then squeeze dry. Cut into small pieces.

6. Marinate the preserved vegetable with sugar, soy sauce and 1 tbsp of Chinese yellow wine for 30 minutes.

7. Heat up the wok and put the preserved vegetables in (without any oil) to dry them.

8. Remove the preserved vegetables and add 2 tbsp of oil to mix well.

9. Place the preserved vegetables in the middle of the steaming bowl.

10. Cover the bowl with microwave wrap, and put in water bath. 

11. Cover the top with a tin plate, then cover the lid and simmer for 2 hours.

12. Serve using the bowl or flip it on to a plate.

Wineshark Cooking Class - Miso Marinated Egg Yolk 卵黄の味噌漬け

Ingredients:

• Miso - 650 g
• Mirin - 50 ml
• Sake - 50 ml
• Egg yolk - 9
• Shiso leaves - 9
• Cucumber - 1/2

Procedures:

1. Mix the miso with sake and mirin.

2. Put half of the miso mix on the box.

3. Put on a clean cloth on top, then use a spoon to create some dents to hold the egg yolks.

4. Put the egg yolk on the dents.

5. Put the remaining miso mix on another piece of cloth. Then gently place on top of the egg yolks.

6. Marinate overnight. Serve with some sliced cucumber and put the egg yolk on a shiso leaf.

Wineshark Cooking Class - Stewed Chicken with Clams 清燉雞肉蛤蠣

Ingredients (for 4):

• Chicken steak - 1 piece
• Salt - 1 tsp
• Clams - 200 g
• Leek - 1/2
• Chinese celery - 1
• Oil - 1 tbsp
• Sake - 1/2 cup
• Soy sauce - 1 tbsp
• Water - 2 cups
• Kombu - 5 cm piece

Procedures:

1. Cut the chicken steak into pieces. Marinate with salt.

2. Clean the clams and soak in water to spit out the sand. Clean thoroughly again.

3. Cut the leek diagonally into slices, and cut the Chinese celery into sections of 3 cm.

4. Mix sake, soy sauce, water together. Then add the piece of kombu in.

5. Heat the pot with oil, then add the chicken in to pan-fry for a while.

6. Add the stock and clams in.

7. When the clams start to open up, add the leek in.

8. When the clams are fully opened, add the Chinese celery in. Mix well.

9. Serve in a large bowl.

Wineshark Cooking Class - Abalone and Sea Cucumber Salad with Fish Flavoured Sauce 涼拌魚香鮑魚海參

Ingredients (for 4):

• Sea cucumber - 300 g
• Canned abalone - 3 
• Ginger - 1 tbsp
• Garlic - 1 tbsp
• Chili bean paste - 1/2 tbsp
• Spring onion - 2 sprigs
• Chinese yellow wine - 1 tbsp
• Sugar - 1 tbsp
• Zhejiang vinegar - 1 tbsp
• Soy sauce - 1/2 tsp
• Salt - 1/4 tsp
• White pepper powder - 1/2 tsp
• Sesame oil - 1 tsp

Procedures:

1. Soak and prepare the sea cucumber beforehand.

2. Blanch the sea cucumber in hot water for 1 minute. 

3. Remove and cut into strips.

4. Cut the abalone into strips.

5. Mince the ginger and garlic finely.

6. Mix Chinese yellow wine, sugar, Zhejiang vinegar, soy sauce, salt, white pepper powder and sesame oil to form the sauce.

7. Heat up 2 tbsp of oil, then add the minced ginger and garlic. Cook until fragrant.

8. Add chili bean paste and mix well.

9. Add the sauce and mix well.

10. Scoop the sauce onto the serving plate, then put the sea cucumber and abalone on top. Decorate with the shredded spring onion.

Wineshark Cooking Class - Steamed Dory Snapper with Chicken Fat 雞油蒸畫眉

Ingredients (for 4):

• Dory snapper - 1
• Spring onion - 2 sprigs
• Soy sauce - 1 tsp
• Dark soy sauce - 1 tsp
• Sugar - 1/2 tsp
• Chicken stock - 1 tbsp
• Chicken oil - 1 tbsp
• White pepper powder - dashes

Procedures:

1. Cut the white part of spring onion into shreds.

2. Clean the fish and use kitchen paper to wipe dry.

3. Steam the fish for 10 minutes. 

4. Mix the soy sauce, dark soy sauce, sugar and chicken stock.

5. Cook the sauce, and then add a bit of white pepper powder.

6. Heat a pan with 1/2 tsp of oil, then add the chicken fat to cook at low heat to extract the chicken oil.

7. Transfer the steamed fish to the serving dish, discard the jus. Pour the soy sauce on the side of the fish.

8. Put the shredded spring onion on top.

9. Pour in the heated chicken oil on top, then serve.