Duck head herbal soup

Take some duck heads from recipe below and put in a pot then add water to cover the duck heads and add a handfull of chinese wolfsberies,3 pieces of solomons seal and 3 pieces of ginseng and a tablespoon chicken powder and let simmer for 3 hours for total tenderness of the duck heads.

Roast duck heads

First pre cook the duck heads for several minutes then make a marinade of 4 tablespoons maltose,3 tablespoons dark soy sauce,3 tablespoons shao xing wine,2 tablespoons black vinegar then warm this in a small pan to melt the maltose and spoon the marinade over the duck heads and let marinade for several hours then roast the duck heads for 30 minutes in the oven at 200 c

Duck tongue and duck chins in black bean sauce

Another new dimsum dish for the sauce see recipe below with swamp eel the rest is simple cut duck tongue and chins from the duck head and marinade in the black bean sauce for several hours then steam for 30 minutes.

Swamp eel with broccoli in black bean sauce

Another fine chinese fish cuisine,swamp eel is tasty and can be used for several chinese dishes

and this is one of them.

500 gr swamp eel

250 gr broccoli sliced

1 tablespoon black beans

1 dessertspoon light soy sauce

1 glove garlic crushed

1 dessertspoon sugar

1 dessertspoon gingersauce

First cut the swamp eel into pieces then make the black beansauce to mix black beans,soy sauce,sugar,garlic and ginger sauce in a bowl you can marinade the swamp eel slices if you like in this sauce then heat a wok put some oil in it and add the swamp eel slices and the broccoli slices and the sauce and let simmer for around 30 minutes and your dish is ready.

Baby cuttle fish and fishballs in sa sha sauce

First heat the wok with some oil and put cuttlefish and fishballs in it then followed by 2 tablespoons sa sha sauce,1 tablespoon light soy sauce,1 tablespoon shao xing wine and 1 tablespoon sugar and let simmer for a while 10 minutes or so and put some water in the wok so the sauce cant cook dry.

Baby cuttlefish in black beansauce

And there is the cuttlefish in black beansauce with the same black beansauce as the tofu and broccoli earlier on this blog.

Let marinade the cuttlefish in the sauce for 1 hour and steam for 10 minutes.

Marinated pig feet

Another lovely dimsum dish making today what you need is 2 pigfeets cut by the butcher,3 cups dark soy sauce,3 cups water,3 tablespoon brown sugar ad 3 tablespoons 5 spice sauce and 2 pieces of ginger mix all sauce ingredients in a slow cooker and put in pigfeet pieces and let simmer for 3 a 4 hours to make it so tender that the flesh falls of the bones.

You can eat this warm or cold and garnish with scallion.