dd the roux to the meat pot along with chicken stock
he buns.
The Chinese-style roast pork (Chinese: char siu; Japanese
t. I found that the meat inside was more like a
he pan, then brown the meat in batches, adding more oil
Cover with water above the meat mixture and bring to a
nto a serving platter. Pick meat into large bite-sized chunks
ny favorite filling in the recipes that follow.
TO MAKE
n water in pan. Remove meat from duck, discarding skin and
Preheat oven to 300\u00b0F.
Grease a pan and spread half the meat in it.
Sprinkle with half of the flour.
Spread remaining meat into pan.
Sprinkle remaining flour over meat.
Cover evenly with dog meal.
Add broth.
Bake at 300 F for 45 minutes.
Vegetables and cheese may be added if your dog enjoys them.
PREPARATION.
2. Slice the meat at an angle and into
Brown meat.
Mix rest of items except Chinese noodles.
Add meat.
Bake in 350\u00b0 oven covered for 30 minutes.
Uncover and bake for 30 to 40 minutes more.
Cover with Chinese noodles and continue baking 15 minutes more.
ntil ground.
Transfer the meat into a large bowl. Add
owder and salt.
Add meat to pan; cook 5 min
Combine mutton, Chinese BBQ sauce, soy sauce and
nto crumbs. Add crumbs to meat mixture.
Add salt, pepper
Arrange the pork chops in a single layer in a non-metallic baking dish.
Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
Using clean hands rub the mixture into the meat.
Cover the dish with plastic wrap and chill for 2 hours.
Preheat the oven to 325\u00b0C/160\u00b0F.
Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.
Combine all ingredients except 1/2 cup of hot dog chili sauce. Mix lightly but well.
Press into small loaf pan and bake at 350\u00b0 for 45 minutes.
To serve, remove from pan; heat remaining hot dog sauce with drippings from meat loaf (approximately 1/4 to 1/2 cup).
Serve with slices of meat loaf.
Cut Chinese cabbage into 2-inch chunks and wash.
Soak vermicelli in warm water and drain.
Mix ground meat with leek, egg, ginger juice, wine and 1/2 tsp salt. Form small meat balls about size of teaspoon.
Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.
Add vermicelli and 2 tsp salt. Serve hot.
he natural juices in the meat.
Serve while still warm
he sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon