Chicken with Chinese mushroom and ginger topped with scallions


This steamed chicken with Chinese mushroom and ginger topped with scallions is very delicious and simple to make. The only thing that took the longest was cleaning the chicken legs and cutting them into pieces. You can find the Chinese mushroom at a Chinese supermarket.
An instant pot to make Chinese mushrooms will be so simple and save you less time rather than making it on the stove. I decided to use four chicken legs and cut the meat into pieces. The leftover chicken bones can be wrapped with a plastic wrapper and put in the freezer to make soup since there is still a bit of meat on it.
Before steaming the chicken meat, marinate it with some salt, garlic powder and a bit of light soya sauce, cornstarch and flour. Cornstarch and flour have to be coated everywhere on the chicken meat and mix. Use a slice cutter and cut the ginger into strip pieces and the Chinese mushroom cut into pieces.
To make the plate. Put the chicken meat onto the plate. Take the Chinese mushroom and put it on top of the chicken meat. Use a tong and mix the chicken and Chinese mushroom, so you have some at the bottom and the top.
Put some water on the steamer and turn the heat to high. When the water starts boiling, put the chicken with Chinese mushroom and ginger into the steamer. Steam it for 25 minutes. Once it’s ready. Ensure there is no redness or pink showing. Then take a knife or a fork, insert it into the chicken, and see if it goes through. Once it goes through, that means it is ready. Take it out of the steamer and topped some scallions.
Kids and adults will love this dish a lot. You can have this for lunch or dinner. The best combination with this dish is rice, with all the Chinese chicken, Chinese mushroom and gingers you can mix it in with the rice. If you cannot finish it, you can put it in the fridge and have it the next day. Once you eat it, it will taste so good that you want to have more. This will be a good dish to make. Try the recipe and enjoy.


Cooking Chinese mushrooms in an instant pot.
1. Take an instant pot and put it on the table.
2. Plug the plug.
3. Put some water. The amount you need to cook the Chinese mushroom.
4. In the cupboard, take the package of Chinese dry mushrooms. |
5. Take as much dry mushroom as needed to cook, put it in a strainer and rinse the mushrooms.
6. Pour it into the instant pot and close the lid.
7. Press the manual button and set the time to 12 minutes.
8. Once 15-minute finish. It will release the pressure of the value.
9. (Note: Don’t open the pressure cooker lid while it is pressuring-cooking or else it will explode.)
10. Once done and the gray thing drops to the bottom, that means it is ready. Open the lid
11. Taste a piece of Chinese mushroom to check if it is the desired texture.
12. If you prefer tender, pour out the water and Chinese mushroom into a strainer.
13. Fill the instant pot with water. Pour the Chinese mushroom back into the instant pot.
14. Press the saute button, and it will manually turn on and cook itself.
15. When the water starts boiling, press the cancel button. Place the lid back on the instant pot and leave it to soak in the water for 30 minutes.
16. When 30 minutes are up, it will be tender.
17. Now it is ready to use.

Cleaning the chicken legs:
1. Put on a pair of dishwasher gloves.
2. Take three chicken legs out of the package.
3. Wash the chicken legs.
4. Take scissors and cut some fat skins off the chicken legs.
5. Cut off the end part of the bone.
6. Take all the dirty stuff out of the chicken.
7. Rinse the chicken legs.
8. If you still see dirty, clean it some more.
9. Put some salt all around the chicken.
10. Rub it all around, so it would not stink.
11. Rinse the chickens again.
12. Put the chicken in a mixing bowl to let the water out.
13. If you already have chicken legs in the freezer, take out the frozen chicken legs and put them in the microwave to defrost.
(Note: Different microwave wattage and defrost time can be different.)
14. Another way to defrost chicken legs from a freezer is by putting them in the fridge overnight thaw.

Cutting the chicken legs:
1. Put on some dishwasher gloves.
2. Place the chicken legs on the cutting board.
3. Cut off all the skins from the chicken legs.
4. Cut all the chicken leg meats off the chicken and cut them into pieces.
(Note: if you see big pieces cut them into pieces.
5. Put it all into a bowl and set it aside.

Marinate the chicken meat:
1. Take the mixing bowl of chicken meat.
2. Sprinkle some salt, garlic powder and pour a bit of soya sauce.
3. Use a fork and mix it all.
4. Put in some cornstarch and mix well.
(Note: Make sure all the cornstarch is coated everywhere.)
5. Put some flour in some flour and mix. If there are spots missing without flour, add a bit and mix.
(Note: Make sure all the flour-coated everywhere)
6. When it is all mixed, put it aside.

Preparation:
1. In an instant pot, take out as many Chinese mushrooms as needed and place it on a cutting board.
2. Cut the Chinese mushrooms into pieces and put them directly onto a strainer.
3. Take the strainer and rinse the Chinese mushrooms and set it aside.
4. Take ginger. Use a spoon and peel the skins.
5. Use a slice cutter and slice the ginger into strip pieces and set it aside.

Making the plate of chicken meat with Chinese mushroom and ginger:
1. Take a large steamer plate.
2. Pour the marinated chicken into the plate.
3. Pour the cut-up Chinese mushrooms on top of the chicken meat.
4. Use a tong and mix the chicken and Chinese mushrooms so that some are at the bottom and top.
5. Put some sliced strips of ginger everywhere on top of the chicken and Chinese mushrooms and set the plate on the side.

Steaming the chicken with Chinese mushrooms and ginger:
1. In the cupboard, take out a portable steamer or a pot. Place it on the stove or the table.
2. Put in some water and turn on the heat to high.
3. Place a steamer tray on the steamer and close the lid.
4. Once the water is boiling, open the lid. Use a plate clipper or kitchen mittens. Place the chicken with Chinese mushrooms and ginger into the steamer tray. Close the lid.
5. Steam the chicken with Chinese mushrooms and ginger for 25 minutes.
6. When the time is ready, use a knife or a fork and insert it into the chicken. If it goes through, it’s ready. If it’s not, it needs to cook a little bit longer.
(Note: Ensure there are no pink or red colours)
7. When they are ready, take a plate clipper or kitchen mittens and take the chicken with Chinese mushrooms and ginger out of the steamer. Place it on the table.
8. In the fridge, take out some scallions. Rinse the scallions.
9. Cut it into small pieces and put some scallions on top.
10. Enjoy the steamed chicken with Chinese mushrooms and ginger.


Yu Choy with garlic and ginger

Yu choy is a Chinese vegetable, can be found at a Chinese supermarket. It’s simple to make. The only time that took the longest was washing the yu choy.
I decided to stir-fried the yu choy with some garlic and ginger. It smells so good while it is cooking in a large pan. When cooking the yu choy, I added some water. Close the lid. When the water starts boiling, I open the lid and stir a bit. Sprinkle some salt, garlic powder and put a bit of light soya sauce. Stir a bit. Taste a piece of yu choy to check if it is the desired texture. When the texture is right. Let it cook for a bit to ensure it is properly cooked.
Look at how beautiful the dish of the colour came out of the large pan. It’s very delicious, I like it.
These yu choy are very healthy. Eating green vegetables is good for the eyes. If you’re a vegetarian person, then this will be the perfect dish to make with all the garlic and ginger in it.
Kids and adults will love this dish a lot. The best combination that goes well with this dish is rice or noodles. You can have this for lunch or dinner. When you have no idea what kind of vegetable to make on that day, you can consider making this cabbage. Try the recipe and enjoy.

Washing yu choy:
1. Take the package of yu choy out of the fridge.
2. In the cupboard, take out a strainer and a big container to wash the yu choy.
3. Place the large container in the sink. Take a strainer and place it on the other sink.
4. Take the yu choy out of the package and place it in the big container.
5. Separate each yu choy apart. Use a knife and cut off the hard part.
6. Open each yu choy wide and wash it in the water very clean, make sure there is no dirty stuff in the vegetable.
7. Open the cold water and fill the container with water. Take the yu choy in each hand. Turn it upside down and separate apart and shake it in the water.
(Note: Make sure all the dirty stuff is out and each vegetable is clean.)
8. Each time a piece is washed, place it in the strainer.
9. Check the water if there is any dirty stuff. Once the water is clear, that means the watercress is clean.
10. Fill the container with water and wash the yu choy four times. Once it’s all washed, put it aside.
(Note: make sure it is all clean and has no dirty stuff.)

Preparing garlic and ginger:
1. Take garlic. Use a knife and peel the skins.
2. Take 4-5 garlics and put it flat side of the knife over the garlic.
3. While holding the knife handle, at the bottom of your palm hand. Carefully hit the knife on the garlic
to separate the skin.
4. Repeat the same steps for the rest of the garlic.
(Note: Be careful not to get cut with the knife.)
5. When done, set it aside.
6. Take ginger. Use a spoon and peel the skin.
7. Take a knife and cut a couple of slices of ginger.
8. Put the ginger in a bowl and set it aside.

Cooking process:
1. Take out a large pan and place it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put some oil.
4. Put 4-5 garlics and a couple of slice ginger into the large pan and stir until done.
5. Put the yu choy into the large pan and stir a bit.
6. Pour a bit of water into the large pan. Close the lid.
7. When water starts boiling, open the lid. Put a bit of salt, garlic powder and light soya sauce. Stir to mix.
(Note: Keeping the lid off will prevent watercress from not a good colour.)
8. Taste a piece of yu choy to check if it is the desired texture.
(Note: Do not cook the yu choy too tender, or it will not taste good.)
9. When the texture is right. Let it cook for a bit to ensure it is properly cooked.
10. Once done, scoop it onto a plate and place it on the table.
11. Enjoy.

Pan fried pork chop with a bowl of sauce

These pork chops are very delicious and easy to make. It does not take long, and you can have these pork chops in no time. When pan-frying pork chops, they cook fast. Don’t forget to keep an eye on the pork. If you cook them for too long, it will become tough. At the bottom, there is a recipe on how to marinate, cook the pork chops and make the sauce.
I decided to use what is left in the pan to make the sauce. It is a simple pork sauce to make. All you need to do is add water and cook until it starts to boil. There is no need to add anything since there is flour and pork taste after cooking.
This can be a perfect combination of a dish with noodles or rice. Whatever you choose as your desire. You can have this for lunch or dinner, and if you do not finish it, you can put it in the fridge and eat it the next day.
Kids and adults would love this dish a lot. A bowl of hot pork sauce on the side you can mix it in with the noodles or rice. Pour the sauce on the pork, and it will taste so good and delicious. This is an amazing dish to eat. When you have no idea what to make on that day, this can be a meat dish to make. Give this recipe a try and enjoy it.

Marinating the pork chops:
1. Take a package of pork chops
2. Open the package. Take as many pork chops as you need.
3. Raise pork chops.
4. Separate the pork chops on a cutting board or a plate. Marinate both sides with some salt, garlic powder, light soya sauce, and some flour.
5. If you already have pork chops in the freezer, you can take them out the night before and put them in the fridge to thaw.

Cooking process:

Cooking the pork chops:
1. Take a frying pan out of the cupboard and place it on the stove.
2. Turn on the heat to high.
3. When the pan is hot, put in some oil.
4. Use a tong and put the pork chops into a pan.
5. You can add some more flour while the pork are on the pan (Optional)
5. Turn the heat to medium
6. Close the lid and cook one side for 5 minutes.
7. Open the lid and if it sticks to the pan, use a cooking spatula and scrap it hard, and turn the pork chops over and cook it for another 5 minutes with the lid closed.
(Note: If you cook the pork chops for too long, it will be tough.)
8. Make sure there is no pink or blood coming out.
9. Open the lid. When the pork chops are all done cooking.
10. Take a cooking spatula and place it all nicely onto a plate. Place it on the table.

Making the sauce for the pork chops:
1. The flour and the pork taste that is left in the frying pan after cooking, leave it in the pan.
2. Put some water
3. Turn the heat to high.
4. Use a spatula and stir the water in the pan.
5. Wait for the water to boil.
6. When the water starts boiling, it will turn into a pork sauce base.
7. Stir the pork sauce a bit.
8. When it is ready, turn off the heat and pour it into a bowl.
9. Now you have pork sauce.

Peanut butter tortilla wrap

A white tortilla wrap is so simple to make. I use the Casa Mendosa original tortilla wrap. I have never tried eating or making the white tortilla wrap. I feel that the white tortilla wrap is softer than the whole wheat tortilla wrap. The white tortilla is easier to eat. I like it a lot.
I decided to use the brand planters peanut butter to spread peanut butter all around the tortilla and roll it into a wrap. If you do not like what I have in my wraps, you can put whatever you choose of your desire. When making the wrap, ensure it is tightly wrapped. I cut it in half and placed it on a plate. One straight and the other at an angle on top of the tortilla wrap.
Kids and adults would love these wraps. Kids can also have fun creating their wraps with an adult’s help in wrapping it for them. You can have these wraps for lunch or snacks.
Another way of making a wrap is if you have some leftover food for the wraps, you can put it in the fridge and have them the next day. Wraps are the easiest food to make when you know what you want to put in the wraps. Try the recipe and enjoy it.

Direction:
1. Take a package of Casa Mendosa original tortilla wrap. Take out one piece of tortilla from the bag.
2. Place the tortilla onto a cutting board.
3. In the fridge, take a jar of peanut butter.
4. Use a butter knife and spread the peanut butter everywhere on the tortilla wrap.
5. Roll the tortilla wrap. Ensure the peanut butter tortilla wrap is wrapped tightly and nice.
6. When it is done, place it onto a plate and cut it in half.
7. Put one piece straight and place the other at an angle at the top of the tortilla wrap.
8. Now you have a peanut butter tortilla wrap.
9. Enjoy.

Steamed Chinese sausage

A steamed Chinese sausage is simple to make. When steaming the Chinese sausage, you can see oil coming out on the plate. The Chinese sausage looks delicious and tasty. The Chinese sausages are not very healthy. It should not be eaten all the time. Chinese sausage can be found and bought at a Chinese supermarket.
The Chinese sausage steams fast. It takes 10 minutes. The time it takes to boil water and steam. If you want to be healthy, you should not eat this steamed sausage a lot. 2-3 times a year will be good.
Chinese sausage can be cooked with fried rice, vegetable, Chinese congee, noodles or sticky rice. The best combination that goes well with these sausages, would be rice.
With the sausage, you can mix in the rice. It will taste so good. Once you try this sausage, you will like it a lot. Try making the Chinese sausage.
Do not eat the sausage a lot because it is not very healthy. If you do not know what to cook on that day, you can steam this Chinese sausage and have it with rice with some vegetable on the side to be healthier. try the steam sausage and see if you like it. Enjoy

Preparing the Chinese sausage:
1. In the fridge, take out a package of Chinese sausage.
2. Take 3-4 pieces of Chinese sausage out of the package.
3. Wrap the rest of the Chinese sausage and place it back into the fridge.
4. Rinse the Chinese sausage
5. Place 3-4 pieces of sausage onto a steamer plate and set it aside.

Steaming the Chinese sausage:
1. In the cupboard, take out a frying pan. Place it on the stove.
2. Pour some water.
3. Place a wire rack into the frying pan.
4. Put the plate of Chinese sausages on the wire rack.
5. Turn the heat to high. Close the lid.
6. Steamed for 10 minutes. The time it takes to boil water and steam.
7. When the time is ready, turn off the heat. Open the lid.
8. Use a plate clipper or kitchen mittens and take the plate of sausages out of the frying pan and place it on the table.
9. Enjoy.

Watercress with garlic and ginger

The watercress is very healthy and good for the eyes. It can lower the risk of heart disease, and It has a good source of minerals that can protect the bones.
Stir-fried watercress, when put into a frying pan, you can hear a sizzling sound. It smells so good with the garlic and ginger cooked together with the watercress. The stir-fried watercress came out greenly and perfectly.
When stir-frying the watercress, you need to taste a piece of watercress to check if it is the desired texture. I decided to make it a bit crunchy and tender, easier to eat. The watercress can be found and bought at a Chinese supermarket or any supermarket that you can find them.
Kids and adults would love this watercress. It is a perfect combination dish that goes well with noodles or rice. Which every choice of your desire. I like this dish a lot and it delicious. If you’re a vegetarian, this can be the perfect dish to make.You can have this for lunch or dinner.
Another way of eating watercress is making a sandwich. It will be something new to try. Once you eat and make, you will like the watercress a lot. Try the recipe and enjoy/

Direction:

Washing Watercress
1. In the fridge, take out the watercress.
2. In the cupboard, take a strainer and a big container to wash the watercress.
3. Place the large container in the sink. Take the strainer and place it on the other sink.
(Note: If you only have one sink, you can put the strainer over a container on the counter to prevent it from dripping water.)
4. Take as much watercress as needed out of the bag and place it in the big container. The rest of the watercress put them back into the fridge.
5. Separate each watercress apart.
6. Open cold water and fill the container. While washing, shake each watercress in the water. Then rinse it with tap water.
7. Each time watercress is washed, place it in the strainer.
8. Check the water if there is any dirty stuff. Once the water is clear, that means the watercress is clean.
9. Repeat the same step by washing the watercress four times.
10. When all done. Set it aside.

Preparing garlic and ginger:
1. Take garlic. Use a knife and peel the skins.
2. Take 4-5 garlic and put it flat side of the knife over the garlic.
While holding the knife handle, at the bottom palm of your hand carefully hit the knife on the garlic
to separate the skin.
4. Repeat the same steps for the rest of the garlic.
(Note: Be careful not to get cut from the knife.)
5. When done, set it aside.
6. Take ginger. Use a spoon and peel the skin.
7. Take a knife and cut a couple of slices of ginger.
8. Put the gingers in a bowl and set them aside.

Cooking process:
1. Take out a large pan and place it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put some oil.
4. Put the garlic and ginger into the large pan and stir until done.
5. Put the watercress in the large pan and stir a bit.
6. Pour a bit of water into the large pan. Close the lid.
7. When water starts boiling, open the lid. Put a bit of salt, garlic powder and light soya sauce. Stir to mix.
(Note: Keeping the lid off will prevent watercress from being not a good looking colour.)
7. Taste a piece of watercress to check if it is the desired texture.
(Note: Do not cook the watercress too tender, or it will not taste good.)
8. When the texture is right. Let it cook for a bit to ensure it is properly cooked.
9. Once done, place it onto a plate.
10. Enjoy.

Baked chicken legs

Baked chicken legs coming from an oven smell, so good when it is baking in the oven. You can see the juice dripping onto the tray. It can make you feel hungry. If you keep an eye on the chicken legs, you can see the chicken legs changing into golden brown. I decided to bake the chicken legs to make them more tasty and delicious.
Cleaning the chicken legs is very simple than cleaning a whole chicken. I marinated the chicken legs the night before to have a better flavoury texture. If you like, you can marinate the chicken legs, the day you will eat them. I have the recipe, on how to clean, marinate and bake the chicken legs.
Since the chicken legs are coming from a baked oven, kids and adults would love these chicken legs. The best combination with these chicken legs would be rice. The meat, and the juice, that you can mix in with the baked chicken.
Another way of eating these chicken legs is cutting off all the meat and make a chicken sandwich or a tortilla wrap chicken.
Baked chicken legs can be an amazingly delicious dish to make. Try the recipe and enjoy.


Cleaning the chicken legs:
1. Put on a pair of dishwasher gloves.
2. Take three chicken legs out of the package.
3. Wash the chicken legs.
4. Take scissors and cut some fat skins off the chicken legs.
5. Cut off the end part of the bone.
6. Take all the dirty stuff out of the chicken.
7. Rinse the chicken legs.
8. If you still see dirty, clean it some more.
9. Put some salt all around the chicken.
10. Rub it all around, so it would not stink.
11. Rinse the chickens again.
12. Put the chicken in a mixing bowl to let the water out.
13. If you already have chicken legs in the freezer, take out the frozen chicken legs and put them in the microwave to defrost.
(Note: Different microwave wattage and defrost time can be different.)

Marinate the chicken legs:
(Prepare the night before or the day you will eat)
1. Take the bowl of chicken legs.
2. Sprinkle some salt, garlic powder and ginger powder. Mix with a tong.
3. Pour a bit of light soya sauce and mix with a tong.
(Note: Make sure all the chicken legs mix evenly.
When the chicken legs are mixed, put them in the fridge to use the next day. (Note: Marinating the chicken legs the day before will have a better taste of the texture flavour.) 

Baking process:
1. Preheat the oven at 350F (190 degrees) until the oven is hot.
2. Take out a baking tray.
3. Put aluminum foil on the baking tray.
4. Place the chicken legs on the baking tray.
5. Put some flour on the chicken legs.
(Make sure it is coated everywhere on the chicken legs.)
6. When the oven is preheated and hot, put on a pair of kitchen mittens
and put the tray of chicken legs in the oven.
7. Bake the chicken legs for 45 minutes.
8. When 45 minutes is up, open the oven and check if there is any blood coming out. If there are non, that means it is ready. If not, then you need to bake it a bit longer. If you want to make sure it is ready, you can bake it for another 10-15 minutes.
9. Once it is ready, put a pair of kitchen mittens and take the chicken legs out of the oven
10. Take a plate and put all the chicken legs onto a plate and place it on the table.
11. Take a Silicone kitchen brush and take some oil from the tray. Lighlty brush some oil on
top of the chicken legs to look nice.
12. Enjoy.

Pan fried zucchini

A pan-fried zucchini, when put into the frying pan, you can hear a sizzling sound. Each side is pan-fried until golden brown. Some people might not like to eat it hard. Once both sides are golden brown, I decided to put a bit of water and cook it until tender texture. The cooking time depends on the thickness and the size of the zucchini.
I decided to cut it into thick pieces to look nice on the plate after pan-frying to a tender texture.
It is very delicious and I like it. The pan-fried zucchini came out slightly golden brown. It might not come perfectly, but it is my first time making pan-fried zucchini.
Kids and adults would love this dish. It is very healthy and good for the eyes. If you are a vegetarian, this will be the perfect dish to make. The best combination with this dish would be rice or noodles, whichever you choose as your desire. You can have this for lunch and dinner. If you can’t finish, you can save it in the fridge to eat the next day. Once you eat it, you will know how good this is. Try the recipe and enjoy.

Preparation of the zucchini:
1. In the fridge, take 2 pieces of zucchini. If you feel that the zucchini is slippy, rinse
with water and rub the zucchini with a cloth.
2. Place the zucchini on the cutting board and cut off 2 end parts.
3. Cut the zucchini into thick or thin round pieces directly into a bowl.
(Note: Cutting it into thin round pieces makes it easier and cooks faster until it is tender.)
4. Set the bowl of zucchini aside.

Marinate the zucchini:
1. Take the bowl of zucchini.
2. Put in some salt and garlic powder. Toss the bowl of zucchini a few times to mix.
3. Put in some soya sauce and toss the bowl of zucchini to mix.
4. Pour in some flour and toss the bowl to mix. Continue adding flour and toss the bowl until everywhere is coated and mix.
5. When all done, set it aside.

Cooking process:
1. In the cupboard, take a non-stick frying pan. Rinse the pan and put it on the stove.
2. Turn the heat to medium-low.
3. When the pan is hot, put in some oil.
4. Use a tong and put the zucchini one by one into the pan.
5. Turn the heat to low.
6. Let it cook by itself for a bit.
7. When one side is golden brown, turn it over, and let it cook until it is golden brown. 
8. Pour some water into the frying pan and let it cook a bit.
9. Once the water starts boiling, take a piece of zucchini and taste if it’s tender. If it’s not, you need to cook it a bit longer.
10. If some zucchini are tender and ready, use a tong and remove it from the frying pan, and place it on a plate.
11. Once the zucchini is cook to a tender texture. Put the rest of the zucchini onto a plate and place it on the table.
12. Enjoy.

Stir fried A-choy

A-choy is a Chinese vegetable, can be found at a Chinese supermarket. It’s simple to make. The only time that took the longest was washing the a-choy.
The a-choy is very delicious, and I like it. Look at how beautiful the colour came out after stir-frying. It came out perfectly, and it smells so good. I use onions and ginger to stir fry these a-choy vegetable. They need to be cook until they are a bit crunchy and tender.
This a-choy is very healthy. Eating green vegetables is good for the eyes. If you’re a vegetarian, then this will be the perfect dish to make.
Kids and adults will love this dish a lot. The best combination that goes well with this dish is rice or noodles. Once you eat it, you will not stop eating this dish. Try the recipe and enjoy.

Washing Chinese A-Choy Vegetable:
1. Take the package of Chinese A-choy out of the fridge.
2. In the cupboard, take out a strainer and a big container to
wash the Chinese A-choy.
3. Place the large container in the sink. Take the strainer and place it
on the other sink next to it.
4. Take the Chinese Mustard Green out of the package and place it in the big container.
5. Separate each Chinese A-choy apart. Use a knife and cut off the end hard part.
6. Open each A-choy wide wash it in the water very clean. Make sure there is no dirty stuff in the vegetable.
7. Open the cold water and fill it up. Take the end part of the Chinese A-choy on each hand. Turn it upside down and separate apart and shake it in water.
(note: Make sure all the dirty stuff is out and each vegetable is clean.)
9. Let them run the water and rinse it. 
10. Each time a piece wash, place it in the strainer.
11. Fill the container with water and wash the A-choy 3-4 times, and put it aside
(Note: make sure it is all clean and does not have any dirty stuff.)

Preparing the onion and gingers

1. In the bag, take an onion. Use a knife and peel the skins.
2. Place it on the cutting board.
3. Cut it in half. Place it on the side and cut it into slices.
4. Put the onions in a bowl and set them aside.
5. Take ginger. Use a spoon and peel the skin.
6. Take a knife and cut a couple of slices of ginger.
7. Put the gingers in a bowl and set them aside.

Cooking process:
1. In the cupboard, take a large pan and put it on the stove.
2. Turn the heat to high.
3. When the pan is hot, put in some oil.
4. Put in some onions and ginger and stir until done.
5. Take a bunch of A-choy. Since the A-choy is long, use scissors, and cut in 3 equal parts directly into the large pan.
6. Stir a bit and let it cook itself.
7. When start, to shrink a bit stir the A-choy.
8. Sprinkle some salt, garlic powder and pour a bit of light soya sauce. Stir to mix.
9. When the water at the bottom starts to boil, take a piece and taste if it’s a bit crunchy and tender. If it’s not, you need to cook it a bit longer.
(Note: Keep an eye on the A-Choy. It cooks fast.)
10. Once it is a bit crunchy and tender, stir and then turn off the heat.
12. Scoop it up on to a plate and place it on the table
13. Enjoy.

Steamed frozen redfish with ginger and onions topped with coriander

I t is the 4th time I steamed a redfish. It is simple to make. Look at how perfectly the redfish came out after from the steamer. The colour is so nice, with some onions and ginger coriander on top and onions on the bottom. I like this fish a lot, and it tastes very delicious. Since this is my 4th time making this redfish, I got the hang of cleaning this fish. Once you learn how to do it, you can clean any fish easily. It will not take long.
There are some bones in the fish, but be careful eating it. The best combination that goes well with this dish would be rice. With the sauce in the fish, you can mix in the rice. Steaming fish is very healthy and tastes better.
Younger kids would need help from an adult picking the fish meat for them since it has bones in the fish. You can have this fish for lunch or dinner. It is best to eat the whole fish on the same day fresh. This will be a good steam fish to make. Try the recipe and enjoy.

Direction Cleaning:
1. Take the package of frozen redfish out of the freezer.
2. Take out as many redfish as you need, put it in a bowl of warm water and soak the frozen redfish into the bowl to unfrozen it for about 4-5 minutes.
(Note: If you are using the whole bag of fish, then soak the bag in warm water.)
3. Put on a pair of dishwasher gloves
4. Take the redfish out of the bowl.
(Note: If using the whole bag, open the bag with scissors and take the fish out of the bag.)
5. Wash the fish.
6. Take a knife and fish. At an angled knife, scrape off the scales everywhere on the fish.
(Note: Make sure the fish is clean without any scales.)
7. Take scissors and cut a straight line on the stomach almost to the middle.
8. Take out all the dirty stuff inside the stomach.
(Note: Make sure the fish is all clean inside.)
9. When it is all clean. Rinse inside and make sure there is no dirty thing inside.
10. When it’s all done. Rinse the fish again. Place it in a mixing bowl to get all the water out.

Marinate the redfish:
1. Put the fish on the plate.
2. Slice up a couple of gingers and set them aside.
(Note: you can slice the ginger the way you want.)
3. Put on one dishwashing glove:
4. Sprinkle some salt on the fish on both sides.
5. Put some soya sauce on the fish on both sides and rub it all around.
6. Sprinkle a bit of garlic powder on both sides, but not too much.
7. Sprinkle a little bit of turmeric on the body.
8. Put a bit of turmeric and Chinese cooking wine inside the fish to prevent the fish from having not fresh smell when you eat it.
9. Take an onion. Use a knife peeler and peel the onion skin. 
10. Place it on the cutting board. Cut it in half, place it on the side and cut it into slices.
11. Put some sliced onions on the bottom of the fish and top of the fish.
12. Take some ginger and peel skins, and cut them into slices. 
(Note: You can keep a bit of the skin on the ginger.)
13. Put a couple of gingers on top of the fish and inside too!
(Note: Putting ginger inside the finish can prevent the fish from having a fresh smell when you eat it.)
14. Put some oil on top of the fish to look nice. 

Direction cooking:
1. Take a steamer pot out and boil some water with a rack inside.
2. Once the water is boiling, put the plate of fish inside the steamer and close the lid.
3. Cook the fish for about 10-12 minutes.
(Note: A large fish, steam for 12 minutes. Small fish steam for 8-10 minutes (it all depends on the size of the fish.)
4. Once the fish is ready, use a knife and put it in the middle. When you feel the knife, touching the bone. Then you know it’s ready. If it’s not, you need to steam it for 2-3 minutes or longer.
(Note: Do not overcook the fish, it will not taste good.) 
5. When the fish is ready. Use a kitchen mitten, or a plate clipper, take the redfish and place it on the table.
6. In the fridge, take out some coriander. Rinse the coriander and put it on top of the redfish.
6. Enjoy this wonderful steam fish.