One trick to make good soup is to blanch the pork for 5-10 minutes and skim off fat and foam forming on the top.

300 g Pork spareribs angiesrecipes 300 g Turnips 3 slice Ginger root, shredded 1 tsp Jiafan rice wine

3 cup Water 3/4 tsp Salt, or to taste Pinch of white pepper powder 1 tbsp Scallion, chopped (optional)

1. Wash and chop up pork spareribs into inch pieces. Blanch in boiling water and rinse in cold water. Peel turnip, wash and cut at an angle into smaller chunks.
   
   
   
   
2. Place pork spareribs, shredded ginger and rice wine in the cooking pot of an electric pressure cooker. Pour in water and lock lid in place. Select the program for meat or use it according to manufacturer's directions. The pressure cooker must never be filled more than 2/3 full, the unused space is needed to produce pressure.
   
   
3. After cooking, the cooker automatically enters the "keep warm" status. Do not open the pressure cooker until the internal pressure has been reduced. Transfer the pork with soup in a large pot. Add in turnip chunks. Set the pot on medium heat and cook for about 20 minutes. Season the soup with the salt and pepper. Garnish with chopped scallions if desired.

#Ingredients:	#Marinade:
100 g Ground pork (or beef, or combination) 250 g Zucchini 2 Eggs 4 tbsp Cornstarch 2 tbsp Oil	1 tbsp Chopped spring onion 1/2 tsp Minced ginger Pinch of white pepper powder 1 tsp Light soya sauce 1/4 tsp Salt 1 Egg yolk 1 tsp Cornstarch
#Ingredients:	#Sauce:
1 tbsp Chopped spring onion 2 tsp Minced ginger 1 tsp Minced garlic 1 tbsp Hot bean sauce	1 tsp Cornstarch 3 tbsp Water 1 tbsp Light soya sauce 1 tbsp Sugar 1 tsp Sesame oil 1 tsp Jiafan rice wine

1. 
   Peel and clean the zucchini. Cut them into 2-2.5 cm chunks. Slice open each chunk to become a clip. Remember not to cut it through. Soak them in a pot of salted water.
   
   
   
2. 
   Mix the ground meat and the marinade. Set aside. Dry up the zucchini clips with a towel and stuff with some prepared ground meat. Heat up a wok with oil to 165C/325F. Mix together 2 eggs and cornstarch in a bowl. Dip the prepared zucchini into the batter and deep-fry until golden brown. Drain.
   
3. 
   Heat up 2 tablespoons of oil in another pan and stir in ginger, onion, garlic and hot bean sauce until fragrant. Combine together the ingredients for the sauce and pour in. Return the fried zucchini to the pan and stir lightly until they are fully coated with the sauce. Dish off and serve.

Ants Climbing a Tree /蚂蚁上树 is a classic Szechuan dish in Chinese cuisine. It is so called because the bits of ground meat clinging to the noodles evoke an image of ants walking on twigs. This dish is made from mung bean noodles, also know as Chinese glass vermicelli. These thin noodles become soft and translucent after soaking in water.

#Ingredients :	#Marinade:
120 g Glass vermicelli 5 Dried mushrooms 2 slice Ginger root 1 Small red chilli pepper 3 tbsp Cooking oil 1 tsp Chilli sauce 2 stalk Spring onions 225 g Ground pork	1 tbsp Light soy sauce 2 tsp Granulated sugar 1 tbsp Jiafan rice wine (or sherry ) 1 tsp Sesame oil Pinch of cornstarch

1. 
   Add the marinade ingredients to the ground pork, adding the cornstarch last. Set aside for 15 minutes. Soak the glass vermicelli in hot water until soft, about 5 minutes. Drain well. Soften the dried mushrooms in hot water. Reserve ¼ cup of the soaking liquid Thinly slice the mushrooms. Cut chilli in half lengthwise, remove the seeds, and chop coarsely. Mince the ginger and cut the green onion diagonally into inch pieces.
   
2. 
   Heat a frying pan over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Stir in the marinated pork until the pork has browned and remove. Add 1 tablespoon oil to the pan. Stir in the ginger and chilli until aromatic. Add the dried mushrooms. Stir-fry briefly, then add in the chilli sauce and the vermicelli. Pour in the reserved soaking liquid and return the ground pork to the pan. Add in the spring onions and stir until noodles and sauce are well blended, and most of the liquid has been absorbed. Garnish with some chopped spring onions and serve.

500 g Ground meat (a mix of pork and beef) 70 g Onions ½ tbsp Oil 4 tbsp Breadcrumbs 1 Egg

60 ml Milk 1 tsp Basil, dried 1 tsp Salt 1 tsp White pepper

1. 
   Peel and dice the onions, then saute in oil until transparent. Add sauteed onions to ground meat in a mixing bowl. Stir together breadcrumbs and milk and add to meat mixture.
   
   
   
2. 
   Add egg, basil, salt and pepper and mix well. Dampen hands and form meat mixture into a palm-sized patty.
   
   
   
   
   
3. Fry on both sides in oil until golden brown and served with salad, fries and tzatziki.

2 Fish fillets 7 strip Bacon, angiesrecipes cut in half 1 tsp Jiafan rice wine

1/2 tsp Salt 1/4 tsp White pepper powder

1. 
   Clean the fish and dry them with a kitchen towel. Cut them into 4cmx2cm pieces. Marinate the fish with rice wine, salt and pepper for about 30 minutes.
   
2. 
   Make the fish bacon rolls by laying a piece of fish on a strip of bacon. Roll up and fasten with toothpicks.
   
3. Place bacon rolls in baking pan lined with aluminum foil and bake in a preheated 200C/400F oven for about 12-15 minutes. Serve hot.

#Filling:	#Sauce:	#Ingredients:
150 g Ground meat 5 Shelled shrimps 2 tbsp Dried shrimps angiesrecipes 1/3 tsp Salt 1/3 tsp Sugar Pinch of white pepper powder Cornstarch	1/2 tbsp Black beans 2 clove Garlic paste 1/2 tsp Ginger paste angiesrecipes 1/2 tbsp Light soya sauce 1/3 tsp Sugar 1/2 tsp Salt 100 ml Water 1 tbsp Stachy solution	2 whole / 8 pcs Bell pepper shells 1 tbsp Cornstarch Corn oil

1. 
   Soak dried shrimps in water for about 10 minutes. Drain. Devine the shelled shrimps and chop. Then mix in the dried shrimps and ground meat. Chop until the whole mixture has combined. Add in the rest of ingredients for the filling and mix until the mixture is elastic.
   
2. 
   Lightly dust the inside of bell pepper with cornstarch. Then fill each pepper shell with the mixture, mounding slightly. Pat the top with a bit cornstarch.
   
3. 
   
   Heat up a skillet with some oil. Place the stuffed pepper shells, filling upside down, in the skillet and pan-fry for about 3-5 minutes. Gently shovel the bell peppers to the sides. Leave ½ tablespoon of oil to stir-fry ginger, garlic and black beans until fragrant. Pour in water, season with salt and sugar and cover to simmer for 5-8 minutes. Arrange the peppers on a plate. Add the starchy solution to the sauce and cook until the sauce has thickened. Spoon over the stuffed bell peppers and serve.
   

Xiaolongbao, literally "Little Basket Buns",
angiesrecipes are traditionally filled with broth and pork, but beef, seafood, and vegetables are very often used as fillings. The broth inside is made by using some meat jelly inside the dumpling before steaming. Gelatin melts when steamed. Xiaolongbao always have soup, otherwise they are just Jiaozi.

#Filling:	#Wrapper:
300 g Ground pork 2 g Salt 8 g Sugar 6 g Maggi sauce 1/4 tsp White pepper powder 1 stalk Spring onion, cut into sections 20 g Ginger root 150 ml Water 2 tsp Sesame oil, 300 g Broth jelly	350 g German #1050 flour 5 g Salt 165 ml Cold water

1. Use a heavy knife to smashed the ginger root. Place them in a bowl. Add in spring onion and water. Squeeze the mixture to release the juice from the ginger and onion. Strain. Season the ground pork with salt, sugar, Maggi sauce and pepper. Mix well. Gradually add in the prepared ginger-onion liquid and mix until all the liquid is absorbed and the mixture forms a firm and cohesive mass. Drizzle in the sesame oil and combine well. Dice the jelly and blend together with meat mixture. Cover with a plastic wrap and store in the fridge while prepare the wrappers.
   
2. 
   Whisk the flour and salt together in a mixing bowl. Add in water and start mixing by hand. Once the dough has come together, turn onto a floured work surface and knead dough until it becomes a smooth, elastic ball. Cover the dough with a plastic wrap and allow it to rest for at least half an hour.
   
3. 
   Half the dough lengthwise. On a floured surface roll each dough with palms back and forth to form a long rope of dough of even thickness. Portion the roll into 10-gram pieces and flatten each piece with the bottom of your palm. Use a rolling pin to roll the dough out forming a disk of 7cm with the edges thinner than the center. Hold a wrapper in your left hand and raise fingers up to form a recess. Place 2 teaspoons of filling in the middle of the wrapper. Carefully fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to close the wrapper.
   
4. 
   Soak cheese cloth in hot water, wring out water and lay in a steamer. Besides cheesecloth, cabbages, carrot slices, and parchment paper are a good source of lining the steamers too. Put in the dumplings and set the steamer over a pan filled with boiling water. Close the lid and steam for 8 minutes over strong heat
   angiesrecipes. Serve with a sauce dish of thinly shredded ginger and black rice vinegar.