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Revolutionary Chinese Cookbook: Recipes from the Hunan Province
Page: 287

Ingredients

Chicken Bones
Chicken Carcass
Chicken Parts
Fresh Ginger
Pork Bones
Scallion

This recipe is used in the following recipes:

Aromatic Broth
Beef Slivers with "Water Bamboo"
Beef Slivers with "Wild Mountain Chiles"
Boiled Amaranth
Boiled Amaranth with Preserved Duck Eggs
Bok Choy with Chestnuts
Chicken with Ginger
Clay-Pot Bean Curd
Dong'an Chicken
Farmhouse Stir-Fried Pork with Green Peppers
General Tso's Chicken (Changsha Version)
General Tso's Chicken (Taiwan Version)
Golden Coins
Home-Style Bean Curd
Lily Flower, Cloud Ear, and Sliced Pork Soup
Noodles with Fresh Shrimp and Baby Greens
Numbing-and-Hot Chicken
Peng's Home-Style Bean Curd
Pock-Marked Woman's Bean Curd
Purple Seaweed and Egg "Flower" Soup
Qing Qing's Back-In-the-Pot Pork
Red-Braised Bream
Red-Braised Pork with Bean Curd Skin
Red-Braised Pork with Deep-Fried Bean Curd
Red-Braised Winter-Cold Mushrooms
Silverfish and Meatball Soup
Slender Bamboo Shoots with Ground Pork
Sour-and-Hot Noodles
Spicy Eggplant Pot
Steamed Eggs
Steamed Ground Pork with Eggs
Steamed Pork Knuckle in Aromatic Sauce
Stir-Fried Mixed Mushrooms
Stir-Fried Peppers with Black Beans and Garlic
Tangerine Island Dry-Braised Fish
Tangerine Island Fish Soup
Yellow-Cooked Salt Cod in Chili Sauce
Yueyang Velveted Fish
Zhangguying Red-Braised Bean Curd Puffs

Tags

Preserves, Stocks, Essentials