Fried Sze Chwan veg with minced pork (四川菜猪肉)

Ingredients:

• 100-120g minced pork
• 1 Sze chwan vegetable
• Garlic
• Oil
• 1 tsp Corn flour
• 100ml water

Method:

1. Wash the sze chwan veg and trim the tougher layer of the veg.
2. Soak the sze chwan veg in water for 1 hr.
3. Sliced the veg into thin slice.
4. Add corn flour to minced pork.
5. Chopped garlic
6. Heat up wok till smoke coming out from the wok.
7. Throw in the Sze chwan veg and fry without oil, it will turns out to be roasting the veg.
8. When almost roasted, bring it out.
9. Add oil to the wok.
10. Add in garlic, then the minced pork.
11. After stirring, add in the sze chwan veg.
12. Lastly add water, once boil is done. turn the fire off. 

Poh Piah with shredded chicken and ham （鸡丝春卷）

Ingredients and marinate all together (3hours):

• 250g Shredded chicken leg
• 4 pcs shoulder/ pinic ham, sliced thinly
• shredded carrot (optional)
• Frozen poh piah skin (defrost)= small
• 1 tbs Oyster sauce
• 1tbs Light soy sauce
• dash Pepper
• 1 tsp Sesame oil
• 1 tsp Sugar
• 1 tsp corn flour

Corn flour mixture:

• 1 tbs corn flour
• 2 tbs water

Method: 

1. One spoonful of the ingredients for each Poh piah skin.
2. Fold it up and seal the poh piah with corn flour mixture. Cover with all the filled poh piah with clean towel.
3. Heat up wok with oil.
4. Once the oil is heated, deep fried the filled poh piah.

Snow Lotus Soup (冰山雪莲汤)

Ingredients:

• Pork bone broth
• Snow Lotus
• Sweet potatoes
• 1 tbs north south almonds (南北杏)

Method: 

1. Boil the pork bone broth
2. Add in all other ingredients and boil for 1 hour.
3. Ready to serve.