Budget-Friendly cooking wine (for blanching) Recipes – Save Money, Eat Well
Cooking with cooking wine (for blanching) doesn’t have to be expensive. Try these cheap, tasty, and filling recipes.
Recipes with cooking wine (for blanching)
A classic hearty dish from Sichuan and Chongqing's traditional outdoor banquets, "Jia Sha Rou" (stuffed pork belly with red bean paste) is a must-have for the New Year's Eve dinner table! Slices of fatty, tender pork belly are wrapped around smooth red bean paste, steamed with brown sugar and glutinous rice until soft and flavorful. It's sweet, rich, and not greasy at all, and the pork skin soaks up the broth, becoming incredibly tender and chewy. Its sweet taste is suitable for all ages, and it's always in high demand. A perfect dish for entertaining guests, whether at a traditional outdoor banquet or New Year's Eve dinner, it instantly adds a festive atmosphere to the table.
This dish of braised pork trotters with sand ginger is a classic Cantonese New Year's feast staple! The pork trotters are crispy on the outside and tender on the inside after being chilled in ice water—chewy, bouncy, and full of collagen. The sand ginger and shallots are stir-fried until fragrant, coating each piece of trotter in a savory sauce with the unique spiciness of sand ginger, without being overpowering. Crushed peanuts and cilantro add aroma and crunch, making it even more addictive with every chew—perfect with drinks or rice. Served during the New Year, it's both visually appealing and delicious, embodying the quintessential Cantonese flavor—a definite centerpiece for the New Year's feast, so delicious you'll lick your fingers!
Braised Beef Brisket Noodles is a rich, flavourful soup built on beef brisket and pork trotter, simmered with classic Chinese spices like dried chillies, Sichuan peppercorn, star anise, cinnamon bark, and bay leaves. The broth is seasoned with chilli bean sauce, soybean sauce, soy sauce, dark soy sauce, oyster sauce, brown sugar, and salt, then poured over your noodles of choice (with optional vegetables) for a hearty bowl.
The lamb bones are stewed until tender and flavorful, the meat falling off the bone with a gentle bite, leaving a rich, meaty aroma. The carrots, soaked up the savory flavor of the lamb bones, are sweet and tender. The soup is absolutely amazing, milky white and thick. A sip warms your throat and soothes your stomach. The savory flavor is incredible! Dip your rice in this soup and you'll lick the bottom of the bowl clean. A bowl in autumn and winter will make you feel refreshed! Put on some weight in autumn to keep warm in winter!
This is a Northeast China way of making the big bones in rich and flavourful taste! Deeply savoury and richly aromatic, these big bones are braised Dongbei-style with a bold mix of soy sauces, beer, warming spices like cinnamon bark and star anise, plus dried tangerine peel for a subtle citrus lift—finished with a gentle chilli warmth.