Frog meat with vegetables braised in spicy & sour soup

FROGS IN GOLDEN SOUR SOUP

DICED CHICKEN WITH LOTUS ROOTS

PICKLED PEPPER FISH

GREEN PEPPER EEL

TRADITIONAL BEEF TREASURE SOUP

H COUNTY BRAISED PORK

GRILLED BEEF RIBS

MA-LA LOBSTER

Blood curd, tripe & intestine in spicy chili oil broth

MAO XUE WANG

Stewed whole bamboo fish with wild pepper

STONE POT GREEN PEPPER FISH

HOUSE SPECIAL PIG TROTTERS SOUP

Ginseng stew with soft shell turtle & black bone chicken

CHICKEN TURTLE GINSENG

SWING PORK BELLY

Beef tripes in Szechuan peppercorn-cili dressing

GREEN PEPPER BEEF TRIPE

BABY CUTTLEFISH

Clean the frog legs thoroughly and pat them dry with a paper towel. Slice the carrots and bell pepper, chop the shallots, mince the garlic, and slice the ginger.

Prepare the Ingredients

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, chopped shallots, and sliced ginger. Sauté for about 2-3 minutes until fragrant.

Sauté Aromatics

Add the sliced carrots, chopped bell pepper, and bruised lemongrass stalk to the pot. Stir well and cook for an additional 5 minutes until the vegetables start to soften.

Cook the Vegetables

Add the cleaned frog legs to the pot. Stir to combine with the vegetables and cook for about 4-5 minutes until the frog legs are slightly browned.

Add Frog Legs

Pour in the chicken or vegetable broth, and add the fish sauce, lime juice, and chili paste. Stir to combine and bring to a gentle boil.

Add Broth and Season

Reduce the heat and let the soup simmer for about 15-20 minutes. Stir occasionally and adjust seasoning with more fish sauce or lime juice if necessary.

Simmer the Soup

Once the soup is done simmering, remove from heat. Garnish with freshly chopped cilantro and serve hot. Enjoy your Frogs in Golden Sour Soup!

Garnish and Serve

Frog legs

Vegetable oil

Garlic, minced

Ginger, sliced

Shallots, chopped

Carrots, sliced

Bell pepper, chopped

Lemongrass stalk, bruised

Chicken or vegetable broth

Fish sauce

Lime juice

Chili paste (adjust to taste)

Fresh cilantro, chopped (for garnish)

Begin by washing and dicing the chicken breast into bite-sized pieces. Rinse the lotus root under cold water, peel, and slice it into thin rounds. Chop the mixed chili peppers, garlic, and ginger finely. Slice the green onions diagonally for garnish.

In a bowl, combine the diced chicken with soy sauce, salt, and black pepper. Mix well and let it marinate for about 15 minutes.

Marinate the Chicken

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the marinated chicken and cook until it is browned and cooked through, about 5-7 minutes. Stir occasionally to prevent sticking.

Cook the Chicken

Add the sliced lotus root, garlic, ginger, and mixed chili peppers to the skillet. Stir-fry everything together for another 5-7 minutes until the lotus root is tender but still slightly crunchy.

Add Lotus Roots and Aromatics

Once everything is cooked, remove from heat. Transfer to a serving dish and garnish with the sliced green onions. Serve hot.

Finish and Serve

Chicken breast

Lotus root

Mixed chili peppers

Garlic

Ginger

Soy sauce

Olive oil

Salt

Black pepper

Green onions

Rinse the perch fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.

Prepare the Fish

In a large skillet, heat the olive oil over medium heat. Add the sliced red and yellow bell peppers and sauté for about 5 minutes, or until they start to soften. Remove from heat and set aside.

Sauté the Peppers

In a saucepan, combine the white vinegar, water, sugar, minced garlic, dill, and bay leaf. Bring to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.

Make the Pickling Liquid

In a large glass jar or container, layer the sautéed peppers and perch fish fillets. Pour the hot pickling liquid over the top, ensuring everything is covered.

Combine Ingredients

Seal the jar or container and let it cool to room temperature. Then, refrigerate for at least 24 hours before consuming to allow the flavors to meld.

Pickle the Fish

Perch fish fillets

Red bell pepper, sliced

Yellow bell pepper, sliced

White vinegar

Water

Sugar

Dill, fresh

Bay leaf

Wash and slice the green bell peppers into thin strips. Rinse the eel fillets and pat them dry with paper towels. Mince the garlic and grate the ginger.

In a bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, salt, and black pepper. Add the eel fillets to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.

Marinate the Eel

Heat a non-stick skillet over medium heat. Add the marinated eel fillets to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through.

Cook the Eel

In the same skillet, add the sliced green bell peppers and sauté for 3-4 minutes until they are tender but still crisp. Add the chopped green onions and cook for an additional minute.

Once the eel is cooked and the peppers are sautéed, serve the eel on a bed of cooked rice, topped with the sautéed green peppers and onions. Enjoy your Green Pepper Eel!

Combine and Serve

Green bell peppers

Eel fillets

Sesame oil

Ginger, grated

Green onions, chopped

Rice, cooked

Start by thoroughly cleaning the beef entrails under cold running water. Cut the beef shank into large chunks and set aside.

In a large pot, add the beef shank and entrails. Pour in 2 liters of water, ensuring all meat is submerged. Bring to a boil over medium-high heat.

Cook the Beef

Once boiling, reduce heat to medium-low and skim any foam that forms on the surface. Add the chopped onion, minced garlic, bay leaves, black peppercorns, and salt. Stir well.

Add Aromatics

Cover the pot and let the soup simmer for about 1.5 to 2 hours, or until the beef is tender. Check occasionally and add more water if needed.

Once the beef is tender, add the chopped carrots and cubed potatoes to the pot. Continue to simmer for an additional 30 minutes, or until the vegetables are cooked through.

Add Vegetables

Taste the soup and adjust seasoning with more salt if necessary. Stir in the chopped fresh parsley just before serving.

Finish the Soup

Ladle the soup into bowls and serve hot with lemon wedges on the side for squeezing over the soup.

Serve

Beef shank

Beef entrails (cleaned)

Carrots (chopped)

Potatoes (cubed)

Onion (chopped)

Garlic (minced)

Bay leaves

Black peppercorns

Fresh parsley (chopped)

Lemon wedges (for serving)

Trim any excess fat from the pork shoulder and cut it into large chunks.

Prepare the Pork

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the pork chunks and sear on all sides until browned, about 6-8 minutes. Remove the pork from the pot and set aside.

Sear the Pork

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Sauté Vegetables

Pour in the chicken broth and red wine, scraping the bottom of the pot to deglaze. Stir in the thyme, bay leaves, salt, and black pepper.

Add Liquids and Seasonings

Return the seared pork chunks to the pot, ensuring they are submerged in the liquid.

Return the Pork

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Allow the pork to braise for 2-3 hours, or until it is fork-tender.

Braise the Pork

Once cooked, remove the pork from the pot and let it rest for a few minutes. Shred or slice the pork, and serve it with the braising liquid and vegetables.

Pork shoulder

Onion, chopped

Carrots, chopped

Celery, chopped

Chicken broth

Red wine

Fresh thyme, chopped

Start by rinsing the beef ribs under cold water and pat them dry with paper towels. This helps to remove any residue and excess blood.

Prepare the Ribs

In a large bowl, combine olive oil, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well to create a marinade. Rub this mixture generously over the beef ribs, ensuring they are evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or ideally overnight for maximum flavor.

Marinate the Ribs

About 30 minutes before you intend to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are hot and glowing.

Preheat the Grill

Remove the ribs from the marinade and shake off any excess. Place the ribs bone-side down on the hot grill. Grill for 15-20 minutes per side, or until the meat is tender and has a nice char. Baste the ribs with BBQ sauce during the last 5 minutes of grilling for an extra layer of flavor.

Grill the Ribs

Use a meat thermometer to ensure the internal temperature of the ribs reaches at least 145°F (63°C). If they are not done, continue grilling, checking every few minutes.

Check for Doneness

Once cooked, remove the ribs from the grill and let them rest for 10 minutes. This allows the juices to redistribute within the meat. Slice between the bones and serve with additional BBQ sauce on the side.

Rest and Serve

Beef Ribs

Olive Oil

Garlic Powder

Onion Powder

Paprika

Black Pepper

Cayenne Pepper

BBQ Sauce

Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove them from the pot and let them cool.

Prepare the Lobster

While the lobsters are cooling, finely chop the garlic, ginger, and scallions. Dice the red bell pepper.

Prepare the Aromatics

In a large skillet or wok, heat the cooking oil over medium-high heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.

Sauté the Aromatics

Once the lobsters are cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Add the lobster meat to the skillet.

Add the Lobster

Add the diced red bell pepper and chopped scallions to the skillet with the lobster. Stir-fry for about 3-4 minutes.

Incorporate the Vegetables

Stir in the chili paste, soy sauce, rice wine, sesame oil, and season with salt and black pepper to taste. Mix well and cook for an additional 2-3 minutes.

Add Sauce Components

Remove from heat, and serve hot over steamed rice or noodles. Enjoy your MA-LA Lobster!

Lobster

Cooking Oil

Scallions

Red Bell Pepper

Chili Paste

Soy Sauce

Rice Wine

Sesame Oil

Thoroughly clean the beef tripe and pork intestines under cold running water. Cut them into bite-sized pieces. Rinse the blood curd and cut it into cubes. Set all the prepared ingredients aside.

In a large pot, combine the chicken broth, minced garlic, sliced ginger, soy sauce, and Sichuan peppercorns. Bring to a boil over medium heat.

Make the Broth

Once the broth is boiling, add the cleaned beef tripe and pork intestines. Reduce the heat to low and let it simmer for about 30 minutes or until the tripe is tender.

Cook the Tripe and Intestines

Carefully add the cubed blood curd to the pot and allow it to simmer for an additional 10 minutes.

Add the Blood Curd

Stir in the chili oil and adjust the seasoning with salt to taste. If you prefer a spicier broth, feel free to add more chili oil at this stage.

Add Chili Oil

Ladle the hot broth along with the tripe, intestines, and blood curd into bowls. Garnish with chopped green onions before serving. Enjoy your spicy Mao Xue Wang!

Beef tripe

Pork intestines

Blood curd (tofu)

Chili oil

Sichuan peppercorns

Begin by cleaning the whole bamboo fish under cold running water. Pat dry with a paper towel.

Dice the green bell peppers, onion, and mince the garlic and ginger.

Chop the Vegetables

In a stone pot or a heavy-bottomed pot, heat the cooking oil over medium heat.

Frogs In Golden Sour Soup

Diced Chicken With Lotus Roots

Pickled Pepper Fish

Green Pepper Eel

Traditional Beef Treasure Soup

H County Braised Pork

Grilled Beef Ribs

Ma-la Lobster

Mao Xue Wang

Stone Pot Green Pepper Fish

House Special Pig Trotters Soup

Chicken Turtle Ginseng

Swing Pork Belly

Green Pepper Beef Tripe

Baby Cuttlefish