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川味腊肉 (Chuan Wei La Rou) SiChuan region is famous for its spiciness in all sorts of food. Its spicy style dried pork is one of them. I decided to make my own version at home with a dehydrator you get for free: the fridge. For more fun recipes, see Recipes by Category. Ingredients 1 lb. pork shoulder meat (or other part of the pork cut) 1 teaspoon Sichuan pepper oil 2 tablespoon sugar 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon black pepper, Preparation Time: 10 minutes with 2-4 weeks of dehydration in fridge Cooking Steps 1. Measure 1 lb. pork shoulder meat, no skin or bones. 2. Cut into 1/2 inch thick pieces. 3. Add 2 tablespoon sugar, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon black pepper, 1 teaspoon Sichuan pepper oil, mix evenly. 4. Place the meat inside a flat tray (I use the deli box), no overlaps, leave the tray open. 5. Put the tray inside the fridge, no cover on the tray. Note the fridge itself works like dehydrator, it will make the meat dry overtime. The

韭葱雪豆炒香肠 (Jiǔ Cōng Xuě Dòu Chǎo Xiāng Cháng) Cooking can be so much fun since the sky is the limit to the recipes we can create. This dish is no exception. I bet the combination of leek, snow pea and Chinese sausage is very unusual and unique. For more fun cooking ideas, see Recipes by Category. Ingredients 1/4 lb. snow peas 1/4 lb. leek 2 Chinese sausages 1 tablespoon canola oil 2 tablespoon soy sauce 1 tablespoon sugar Preparation Time: 10 minutes Cooking Time: 10 minutes Servings: 4 Cooking Steps 1. Get 1/4 lb. snow peas, rinse clean, remove the hard part of the stem if any. 2. Get 1/4 lb. leek, rinse clean and cut into thin slices. 3. Get 2 Chinese sausages, cut into thin slices. 4. Heat (medium) a wok with 1 tablespoon canola oil, add the Chinese sausage slices to the wok evenly, no overlaps , pan fry the sausage slices for 1 or 2 minutes or until they become crispy. 5.  Add the snow peas, pan fry for about 2 minutes, flip a couple of times to evenly cook both sides of the snow p

棕叶香肠糯米饭(Zōng Yè Xiāng Cháng Nuò Mǐ Fàn) These days glutinous rice has been my favorite ingredient for all kinds of experiments in my kitchen. I have made quite a few times of fermented sticky rice in the past few weeks, the fermented rice is so sweet and full of the wine fragrance. Last night I tried this super simple steamed sticky rice with bamboo leaves and Chinese sausage , which is such as delicious and convenient meal. For more fun cooking ideas, see Recipes by Category. Ingredients 1 cup of sticky rice 1 tablespoon soy sauce and a pinch of sugar 1-2 Chinese sausage 5-6 bamboo dried leaves (available in most Chinese grocery store). Preparation Time:  10 minutes with overnight soaking of rice and bamboo leaves Cooking Time: 40-50 minutes Servings: 4 Cooking Steps 1.  Buy a pack of dried bamboo leaves from Chinese grocery store. It is super cheap, around a couple of dollars. Soak 5-6 bamboo leaves in water overnight. 2. Add 1 cup of rice and 1 cup of water to a large mixing bow