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1. 排骨粒放雪櫃解凍一晚。用清水沖兩次，再用廚房紙徹底印乾。表面越乾，醃料越掛得實。Thaw the diced ribs overnight in the fridge. Rinse them twice under cold water, then pat them completely dry with kitchen paper. The drier the surface, the better the marinade clings.
2. 豆豉用清水快沖一次，隔乾水後略剁碎。唔好浸，浸耐咗香味會走晒。Give the fermented black beans one quick rinse, drain them, and chop them roughly. Do not soak them, a long soak washes the aroma out.
3. 排骨加豆豉、蒜蓉、生抽、蠔油、糖、紹興酒同白胡椒粉，順住同一個方向攪 1 分鐘，攪到排骨表面變黏、醃料唔會流走。Add the black beans, garlic, light soy sauce, oyster sauce, sugar, Shaoxing wine and white pepper to the ribs. Stir in one direction for 1 minute, until the surface turns sticky and the marinade stops running off.
4. 加生粉撈勻，最後淋 1 湯匙油封面，油要浮喺面封住，唔好撈入去，靜置 15 分鐘。Mix in the cornstarch, then pour 1 tbsp of oil over the top to seal. Let it sit on the surface, do not stir it in. Rest for 15 minutes.
5. 排骨平鋪喺深身蒸碟上，鋪成薄薄一層，唔好疊高，件與件之間留少少空隙，蒸氣先入到中心。Spread the ribs in a single thin layer on a deep heatproof plate. Do not pile them up, and leave small gaps between the pieces so steam can reach the middle.
6. 蒸鑊水大滾後先放碟入去，加蓋大火蒸 12 分鐘。Bring the water in the steamer to a rolling boil before putting the plate in. Cover and steam over high heat for 12 minutes.
7. 揀最厚嗰一舊㧅開睇：肉同骨開始分離、流出嘅肉汁清澈冇血色，就係熟。仲有粉紅色就再蒸 3 分鐘。Open up the thickest piece and check: the meat should be pulling away from the bone and the juices should run clear with no pink. If it is still pink, steam for another 3 minutes.
8. 灑上蔥花同紅椒粒，趁熱連碟底嘅汁一齊撈飯食。Scatter over the spring onion and chilli. Serve hot with rice, spooning the juices from the plate over it.

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1. 免治豬肉放雪櫃解凍一晚，倒走盒底多餘嘅血水。Thaw the minced pork overnight in the fridge, then pour off any liquid that has collected in the tray.
2. 梅菜用清水浸 20 分鐘，中途換水兩次，逐塊揉開沖走入面嘅沙粒。撕一小片試味，如果仲好鹹就再浸 10 分鐘。擠乾水後切碎。Soak the preserved mustard greens in cold water for 20 minutes, changing the water twice and rubbing each piece open to wash out the grit. Tear off a small piece and taste it; if it is still very salty, soak for another 10 minutes. Squeeze dry, then chop finely.
3. 免治豬肉加生抽、蠔油、糖、麻油同白胡椒粉，用筷子順住同一個方向攪 2 分鐘。Add the light soy sauce, oyster sauce, sugar, sesame oil and white pepper to the pork. Stir with chopsticks in one direction for 2 minutes.
4. 清水分三次加入，每次都要攪到豬肉完全食晒水，先加下一次。攪到肉餡由鬆散變成起膠、黏得住筷子，就係蒸完唔會硬崩崩嘅關鍵。Add the water in three stages, stirring until the pork has completely absorbed each one before adding the next. Keep going until the mixture turns from loose to sticky and clings to the chopsticks. This is what stops the patty steaming up hard.
5. 拌入梅菜碎同薑蓉，最後加生粉拌勻。Fold in the chopped mustard greens and the grated ginger, then mix in the cornstarch.
6. 肉餡放喺蒸碟中央，匙羹背面沾少少水，撥平成約 2 厘米厚嘅圓餅，中央㩒薄少少，令中心同邊位一齊熟。Pile the mixture into the middle of a heatproof plate. Dip the back of a spoon in water and spread it into a round patty about 2cm thick, pressing the centre slightly thinner so the middle cooks at the same rate as the edges.
7. 蒸鑊水大滾後放入，加蓋大火蒸 15 至 18 分鐘。Bring the steamer to a rolling boil, put the plate in, cover and steam over high heat for 15 to 18 minutes.
8. 用竹籤篤入肉餅中心再抽出，流出嘅汁清澈冇血色就熟。仲見到粉紅色就再蒸 3 分鐘。Push a skewer into the centre of the patty and pull it out. The juice should run clear with no pink. If you still see pink, steam for another 3 minutes.
9. 灑蔥花，連碟底嘅肉汁一齊撈熱飯食。Scatter with spring onion and serve with hot rice, spooning the juices from the plate over it.

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1. 豬梅肉片解凍到仲有少少硬（半解凍）嗰陣最易切。將每一片平放喺砧板上，順住肉紋切成闊約 1 厘米嘅長條。唔使改厚度，維持返原本一片嘅厚薄就得。Pork collar slices cut cleanest while still slightly firm, so slice them when they are half thawed. Lay each slice flat on the board and cut it lengthways, along the grain, into strips about 1cm wide. Do not change the thickness, each strip stays as thick as the slice already is.
2. 肉條加生抽、糖、生粉同清水抓勻，抓到完全冇水喺碗底，最後加 1 茶匙油封面，靜置 10 分鐘。Mix the strips with the light soy sauce, sugar, cornstarch and water, working it in until no liquid is left in the bowl. Add the 1 tsp oil to seal and rest for 10 minutes.
3. 雪菜沖洗兩三次，再浸 5 分鐘去鹹味，然後用手大力擠乾水。擠得唔夠乾，落鑊會出水，炒唔到香。Rinse the snow cabbage two to three times, soak it for 5 minutes to draw out the salt, then squeeze it hard with your hands. If it is not squeezed dry it will release water in the wok and never turn fragrant.
4. 雪菜切碎。白鑊（唔落油）中火乾炒 2 分鐘，炒到冇水氣冒起、聞到香味就盛起。Chop the snow cabbage finely. Dry-fry it in a wok with no oil over medium heat for 2 minutes, until the steam stops rising and it smells toasty. Set it aside.
5. 大火燒熱鑊，落 1 湯匙油，肉條平鋪落鑊，唔好即刻兜，煎 30 秒。Heat the wok over high heat with 1 tbsp oil. Spread the pork in a single layer and leave it for 30 seconds without stirring.
6. 見底面轉白就兜散，炒 1 分鐘至完全冇紅色。Once the underside has turned white, toss to separate the strips and stir-fry for 1 minute until no pink remains.
7. 落蒜片同指天椒炒 20 秒至出香，雪菜回鑊，加糖、生抽同清水，大火兜勻 1 分鐘。Add the garlic and chilli and stir for 20 seconds until fragrant. Return the snow cabbage, add the sugar, soy sauce and water, and toss over high heat for 1 minute.
8. 汁收到啱啱掛住肉條、鑊底冇積水就上碟。雪菜本身已經有鹹味，試過味先決定加唔加鹽。Serve as soon as the liquid reduces to a glaze clinging to the pork with none pooling in the wok. The snow cabbage is already salty, so taste before adding any salt.

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1. 先講器材，唔使買火鍋枱：一個卡式石油氣爐（或者電磁爐）加一個深身平底鑊，就係屋企版涮涮鍋。用卡式爐就記住一件事：個鑊唔可以闊過爐面，鑊底伸咗出爐邊，就會將熱力焗返落個氣罐度，好危險。冇爐都可以喺廚房煮滾成鍋端上枱，但咁樣就要食快啲 —— 涮涮鍋要湯一直保持微滾先涮得起。Equipment first, and you do not need a hotpot table: a portable butane burner or an induction plate plus one deep frying pan is the whole set-up at home. If you use a butane burner, remember one thing: the pan must be no wider than the burner top, because a pan that overhangs the edge traps heat against the gas cartridge, which is dangerous. Without a burner you can bring the pot to the table hot from the kitchen, but then eat briskly — shabu-shabu only works while the broth is at a steady simmer.
2. 昆布用濕布抹一抹表面（唔好洗，白色嗰層粉係鮮味）。放入鍋，加 1.2 公升凍水浸住，就咁擺喺一邊 —— 你切菜嗰陣佢就慢慢出味。Wipe the kombu with a damp cloth — do not wash it, the white bloom on the surface is savour. Put it in the pot with the 1.2 litres of cold water and leave it there to steep while you cut the vegetables.
3. 所有材料切好，分碟排靚：紹菜、金菇、豆腐、茼蒿、葱一碟；五花腩火鍋片保持雪凍，最後先由雪櫃攞出嚟，一片片攤開唔好疊住。凍嘅肉片易夾易涮，回咗溫就會黐成一嚿。Cut everything and lay it out on plates: cabbage, enoki, tofu, greens and spring onion on one, and the pork left in the fridge until the last moment, then spread out in single slices rather than a stack. Cold slices separate cleanly; once they warm up they weld together.
4. 開兩款蘸汁。柚子醋汁：柚子醋加白蘿蔔蓉，就咁攪勻。芝麻汁：芝麻醬、生抽、米醋、糖同麻油攪勻，太稠就逐茶匙加清水，開到似忌廉湯咁嘅稠度。Mix the two dips. Ponzu: simply stir the grated daikon into the ponzu. Sesame: whisk the sesame paste, soy, vinegar, sugar and sesame oil together, loosening it a teaspoon of water at a time until it pours like a cream soup.
5. 鍋放上爐，中火加熱。水面開始冒細泡、仲未大滾嘅時候，就要夾走昆布。昆布煲滾會出黏液同澀味，成鍋湯就毀咗。Set the pot on the burner over medium heat. Pull the kombu out as soon as small bubbles start rising and before it reaches a boil: boiled kombu goes slimy and bitter and takes the whole pot with it.
6. 湯保持微滾。先落紹菜嘅厚梗同豆腐，煮 3 至 4 分鐘打個底 —— 佢哋耐煮，而且會令個湯甜返。Keep the broth at a bare simmer. Start with the thick cabbage stems and the tofu and give them 3 to 4 minutes: they take the longest and they sweeten the broth for everything after.
7. 重點嚟喇：一次涮一至兩片豬肉，用筷子夾住喺湯入面前後撥「涮涮」，8 至 12 秒、見到粉紅色轉晒白就夾起。唔好一次過落晒成包 —— 火鍋片薄，煮耐咗會韌，而且會令個湯變濁。Here is the point of the dish: take one or two slices of pork at a time, hold them with chopsticks and swish them back and forth in the broth for 8 to 12 seconds, until the pink has just turned white, then lift them straight out. Never tip the whole pack in — these slices are thin, they toughen in the pot and they cloud the broth.
8. 肉涮到一半，用個湯殼撇走湯面嗰啲白色浮沫。撇得勤，個湯直到最後都仲係清嘅。Halfway through the meat, skim the pale foam off the surface with a ladle. Keep skimming and the broth stays clear right to the end.
9. 涮完肉，湯已經有咗豬肉嘅甜味。落金菇、茼蒿同葱段，煮 1 至 2 分鐘，蘸汁食。菜要分批落，一次落晒就會煮到淋。By now the broth has taken on the sweetness of the pork. Add the enoki, the leafy greens and the spring onion, cook 1 to 2 minutes and eat them with the dips. Add the vegetables in batches — all at once and they overcook.
10. 最後嘅〆：烏冬落埋剩返嗰啲湯度煮 2 分鐘，湯連麵一齊食。呢碗嘢係成餐飯最好味嘅部分 —— 昆布、豬肉同菜嘅味全部喺入面。一包 200 克火鍋片配齊配料，兩個人食啱啱好；食量大就預多一包。Finish the way the Japanese do: drop the udon into what is left of the broth, cook 2 minutes and eat noodles and soup together. This bowl is the best thing on the table — everything the kombu, the pork and the vegetables gave up is in it. One 200g pack with this spread of vegetables feeds two comfortably; big eaters should plan on a second pack.

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1. 排骨粒已經斬好一啖一件，唔使自己斬骨，解凍就可以醃。呢款係連骨嘅排骨粒，唔係淨肉粒 —— 骨嗰度正正係味道嚟源，焗嘅時候會出味，但食嘅時候要小心啲細骨。The rib dice arrive cut to bite size, so there is no chopping — thaw and they are ready to marinate. These are bone-in, not boneless cubes: the bone is where a lot of the flavour comes from as it bakes, but it does mean small bones at the table.
2. 排骨粒抹乾，加生抽、紹興酒同白胡椒粉撈勻，醃 20 分鐘（放雪櫃）。抹乾呢步唔好慳 —— 表面有水，之後啲生粉會結成一嚿嚿，掛唔勻。呢 20 分鐘用嚟切配料同開醬汁。Pat the rib pieces dry, then mix with the soy, wine and white pepper and leave 20 minutes in the fridge. Do not skip the drying: a wet surface makes the cornflour clump instead of coating. Use those 20 minutes to cut the vegetables and mix the sauce.
3. 焗爐開 220°C 預熱，焗盤鋪錫紙、上面放一個鐵架。有鐵架，熱風先可以喺排骨底下走，底面一樣脆；直接放盤上面，底部會焗到淋。Heat the oven to 220°C and set a wire rack over a foil-lined tray. The rack lets the heat get underneath so the pieces crisp all round; straight on the tray, the undersides just steam.
4. 醃好嘅排骨粒加蛋白撈勻，再分兩次落生粉，每次撈到表面乾爽、唔黐手為止。最後淋 2 湯匙油再撈一撈 —— 冇咗油，焗爐做唔到炸嘅效果。Mix the egg white through the marinated ribs, then add the cornflour in two goes, tossing until every piece is dry to the touch and no longer sticky. Finally toss with the 2 tbsp oil: without it the oven cannot fake a fry.
5. 排骨粒單層排喺鐵架上，件與件之間留位。焗 18 分鐘，中途 10 分鐘時反一次面，焗到金黃、邊位起脆殼。連骨嘅比淨肉粒要耐啲，唔好照咕嚕肉嗰個時間嚟焗。落醬汁之前一定要試熟：揀最大嗰件切開，睇貼骨嗰度，肉唔可以有粉紅色，流出嚟嘅汁要清；有探針嘅話，插喺肉最厚、但唔掂到骨嘅位置，要 63°C，跟住留喺鐵架上靜置 3 分鐘 —— 63°C 呢個標準係要連埋 3 分鐘靜置先算數，而呢 3 分鐘啱啱好夠你炒配料同煮醬汁。未夠就再焗 3 至 5 分鐘先好落醬汁。Spread the pieces over the rack in a single layer with space between them. Bake 18 minutes, turning once at the 10-minute mark, until golden with crisp edges. Bone-in takes longer than boneless cubes — do not borrow the timing from a classic sweet and sour pork. Check the pork before it goes anywhere near the sauce: cut the biggest piece open and look right next to the bone — there should be no pink and the juices should run clear, or 63°C on a probe pushed into the thickest meat without touching the bone, followed by a 3-minute rest on the rack. The 63°C standard only counts with that rest, and those 3 minutes are exactly the time it takes you to fry the vegetables and thicken the sauce. Not there yet, give it another 3 to 5 minutes.
6. 同一時間開醬汁：茄汁、白醋、糖、1 茶匙生抽同 3 湯匙水撈勻備用（生粉水另外開，唔好落住）。Meanwhile mix the sauce: ketchup, vinegar, sugar, the 1 tsp soy and 3 tbsp water. Keep the cornflour slurry separate for now.
7. 大火燒熱鑊，落少少油，洋葱同雙色椒炒 1 分鐘 —— 要仲爽脆，唔好炒淋。落菠蘿再炒 30 秒。Get a wok hot, add a little oil and stir-fry the onion and peppers for 1 minute — they should stay crunchy. Add the pineapple and give it another 30 seconds.
8. 倒入醬汁煮滾，然後一路攪一路慢慢加生粉水，煮到醬汁變得稠身、可以掛住匙羹背面就熄火。太稀就再加少少生粉水；太稠就加一湯匙水。Pour in the sauce and bring it to the boil, then trickle in the slurry while stirring until the sauce thickens enough to coat the back of a spoon. Too thin, add a little more slurry; too thick, a tablespoon of water.
9. 熄火之後先落焗好嘅排骨粒，兜 10 秒鐘、剛剛好上到色就上碟。呢步係整個食譜嘅重點：排骨一浸落滾醬汁度就會即刻軟晒，之前焗嘅工夫就白費。即上即食。Turn the heat off first, then add the ribs and toss for 10 seconds — just long enough to glaze them. This is the step the whole recipe turns on: leave them sitting in bubbling sauce and the crust softens within a minute and all that oven time is wasted. Serve immediately.

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1. 和牛金展放雪櫃解凍一晚，用廚房紙印乾。金展係牛腿嘅展位，中間有一條粗筋，唔好切走：炆夠鐘之後條筋會變成半透明啫喱狀，係呢件肉最好食嘅部分。Thaw the wagyu shin overnight in the fridge and pat it dry. Shin (gum jin) comes from the leg and has a thick band of sinew running through the middle. Do not trim it out: given enough braising time it turns translucent and jelly-like, which is the best part of the cut.
2. 白蘿蔔去皮，切成約 3 厘米滾刀塊。薑切片、蔥切段、蒜拍扁。Peel the daikon and roll-cut it into chunks about 3cm across. Slice the ginger, cut the spring onions into lengths, and smash the garlic.
3. 厚身鍋大火燒熱 1 湯匙油，金展整塊落鍋，每面煎 2 分鐘至金黃色。唔好撳佢，等佢自己離鍋先反面。Heat 1 tbsp oil in a heavy pot over high heat. Put the whole piece of shin in and sear for 2 minutes per side until deep golden. Do not press it down, wait until it releases from the pot on its own before turning it.
4. 撥開牛肉，落薑片、蔥白、蒜同八角，炒 30 秒至出香。Push the beef to one side, add the ginger, spring onion whites, garlic and star anise, and fry for 30 seconds until fragrant.
5. 灒紹興酒，加生抽、老抽、蠔油、冰糖同陳皮，再加熱水至浸過牛肉三分二高度。一定要用熱水，凍水會令肉即刻收縮變韌。Pour in the Shaoxing wine, then add the light soy sauce, dark soy sauce, oyster sauce, rock sugar and tangerine peel. Add hot water until the beef is two thirds submerged. Use hot water, cold water makes the meat seize up and turn tough.
6. 大滾後轉最細火，加蓋炆 60 分鐘，中途反一次面。Bring it to a full boil, then turn the heat to the lowest setting, cover, and braise for 60 minutes, turning the beef once halfway.
7. 加白蘿蔔，再炆 35 至 45 分鐘，直至竹籤可以毫無阻力篤穿蘿蔔同牛肉最厚嘅位置，蘿蔔亦已經變成半透明。Add the daikon and braise for another 35 to 45 minutes, until a skewer slides through the thickest part of both the radish and the beef with no resistance, and the daikon has turned translucent.
8. 取出牛肉，逆紋切約 1 厘米厚片，回鍋煮 2 分鐘埋味。汁太稀就開蓋大火收 3 分鐘。Lift out the beef and slice it about 1cm thick across the grain. Return it to the pot for 2 minutes to soak up the sauce. If the sauce is thin, uncover and reduce it over high heat for 3 minutes.
9. 灑蔥花上碟，連汁淋喺飯上。Scatter with spring onion and serve, spooning the sauce over rice.

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1. 牛肋條放雪櫃解凍一晚，切成約 5 厘米長段。唔好切得太幼，炆完會縮一截。Thaw the rib fingers overnight in the fridge, then cut them into lengths of about 5cm. Do not cut them thin, they shrink noticeably during the braise.
2. 凍水落鍋，加 2 片薑同 1 湯匙紹興酒，中火煮滾，撇走浮沫再煮 2 分鐘，撈起用暖水沖淨。汆水做得乾淨，個汁先會清亮唔混濁。Put the rib fingers in a pot of cold water with 2 slices of ginger and 1 tbsp of the Shaoxing wine. Bring to a boil over medium heat, skim off the foam, boil for 2 more minutes, then lift them out and rinse under warm water. A clean blanch is what keeps the finished sauce glossy instead of cloudy.
3. 鍋抹乾，落 1 湯匙油，爆香薑片、乾蔥、蒜、八角同桂皮 40 秒。Wipe the pot dry, add 1 tbsp oil, and fry the ginger, shallots, garlic, star anise and cassia for 40 seconds until fragrant.
4. 牛肋條回鍋兜勻，灒剩低嘅紹興酒。Return the rib fingers to the pot, toss to coat, and pour in the remaining Shaoxing wine around the rim.
5. 加生抽、老抽、蠔油同冰糖，再加熱水至啱啱浸過牛肋條。Add the light soy sauce, dark soy sauce, oyster sauce and rock sugar, then add hot water until the rib fingers are just covered.
6. 大滾後轉細火，加蓋炆 75 分鐘。每 25 分鐘搞一次，防止黐底。Bring to a boil, then lower the heat, cover, and braise for 75 minutes. Stir every 25 minutes so nothing catches on the bottom.
7. 開蓋轉中火收汁 10 至 15 分鐘，汁變得有光澤、可以掛喺肉面唔即刻流走就啱。Uncover, raise the heat to medium and reduce for 10 to 15 minutes, until the sauce turns glossy and clings to the meat instead of running straight off.
8. 試腍度：筷子輕輕一㧅肉就開，中間嘅筋變晒半透明。仲韌就加半杯熱水再炆 15 分鐘。Test for tenderness: chopsticks should pull the meat apart with almost no force, and the sinew in the middle should look translucent. If it still resists, add half a cup of hot water and braise for another 15 minutes.
9. 上碟，灑蔥段同芫茜，趁熱食。Serve hot, scattered with the spring onion and coriander.

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1. 牛肉粒放雪櫃解凍一晚，逐粒用廚房紙印乾。濕嘅牛肉落鑊只會出水灼熟，煎唔到焦香嘅殼。Thaw the beef cubes overnight in the fridge, then pat every cube dry with kitchen paper. Wet beef steams in its own liquid instead of forming a seared crust.
2. 牛肉粒加生抽、蠔油、生粉同黑胡椒碎撈勻，最後加 1 茶匙油封面，醃 10 分鐘。Mix the cubes with the light soy sauce, oyster sauce, cornstarch and cracked black pepper, then add 1 tsp oil to seal. Marinate for 10 minutes.
3. 醬汁材料喺細碗內調勻備用。生粉會沉底，落鑊前記得再攪一次。Stir the sauce ingredients together in a small bowl and set aside. The cornstarch settles, so stir it again right before it goes into the wok.
4. 洋蔥切角、蒜切蓉、青紅椒切件，全部準備好放埋一齊。呢個菜落鑊之後冇時間再切嘢。Cut the onion into wedges, mince the garlic, and cut the peppers. Have everything within reach, once this dish hits the wok there is no time to chop.
5. 大火燒紅鑊至微微冒煙，落 2 湯匙油，牛肉粒平鋪一層，粒與粒之間留空隙，唔好兜。煎 45 秒至底面結成深啡色硬殼，翻面再煎 30 秒，即刻盛起。切開見到中心仲係粉紅色係啱嘅，一陣會回鑊。Heat the wok over high heat until it just starts to smoke, add 2 tbsp oil, and lay the cubes in a single layer with gaps between them. Do not stir. Sear for 45 seconds, until the underside forms a deep brown crust, turn and sear for 30 more seconds, then lift them out. The centres should still be pink, they go back in later.
6. 原鑊落洋蔥同蒜蓉，中火炒 1 分鐘至洋蔥邊位變透明、聞到甜味。In the same wok, fry the onion and garlic over medium heat for 1 minute, until the edges of the onion turn translucent and smell sweet.
7. 倒入調勻嘅醬汁，煮滾 30 秒至微微稠身，可以掛得住匙羹背面。Pour in the sauce and boil for 30 seconds, until it thickens just enough to coat the back of a spoon.
8. 牛肉粒連流出嘅肉汁回鑊，大火兜 20 秒，落牛油兜溶即熄火上碟。兜耐咗會過熟變韌。Return the beef and any juices to the wok, toss over high heat for 20 seconds, stir in the butter until it melts, and take it off the heat straight away. Any longer and the cubes overcook and turn chewy.

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1. 牛外腹肉放雪櫃解凍一晚。呢個部位嘅肉紋好粗，一定要逆紋切：刀同肌肉纖維成 90 度，切約 0.5 厘米厚片。順紋切會韌。Thaw the outside skirt overnight in the fridge. This cut has a very coarse grain and must be cut across it: hold the knife at 90 degrees to the muscle fibres and slice about 0.5cm thick. Cut with the grain and it will chew tough.
2. 牛肉先加 2 湯匙清水，用手抓到完全吸晒、碗底冇水為止。呢步叫打水，係炒完嫩定韌嘅分別。Add the 2 tbsp water to the beef first and work it in with your hand until it is completely absorbed and no liquid is left in the bowl. This step is what makes the difference between tender and tough.
3. 再加生抽、糖同生粉抓勻，最後加 1 湯匙油封面，靜置 15 分鐘。Now mix in the light soy sauce, sugar and cornstarch, then add 1 tbsp oil to seal. Rest for 15 minutes.
4. 薑切片，蔥切 4 厘米段，蔥白蔥綠分開放。醬汁材料調勻備用。Slice the ginger and cut the spring onions into 4cm lengths, keeping the white and green parts in separate piles. Stir the sauce ingredients together and set aside.
5. 大火燒鑊至冒煙，落 2 湯匙油盪勻鑊身。牛肉片平鋪落鑊，唔好郁，煎 40 秒。Heat the wok over high heat until it smokes, add 2 tbsp oil and swirl it around the sides. Lay the beef in a single layer and leave it for 40 seconds without touching it.
6. 見到邊位捲起、由紅色轉白，就兜炒 20 秒，外層啱啱上色、中心仲爭少少熟就即刻盛起。餘溫會繼續煮熟佢。When the edges curl and turn from red to opaque, toss for 20 seconds and lift the beef out while the centres are still slightly underdone. Residual heat finishes the cooking.
7. 原鑊落薑片、蒜片同蔥白，炒 30 秒至出香、蔥白邊位微焦。In the same wok, fry the ginger, garlic and spring onion whites for 30 seconds, until fragrant and the onion whites are lightly charred at the edges.
8. 牛肉回鑊，倒入醬汁，大火兜 20 秒至汁掛勻每一片，最後落蔥綠兜兩兜即刻熄火上碟。蔥綠靠餘溫就夠熟，炒耐咗會變黃。Return the beef, pour in the sauce, and toss over high heat for 20 seconds until every slice is coated. Add the spring onion greens, toss twice, and take the wok off the heat immediately. Residual heat is enough for the greens, any longer and they yellow.

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做法StepsCara memasakMga hakbang

1. 牛扒放雪櫃解凍一晚，落鑊前 20 至 30 分鐘拎出嚟回溫。凍冰冰落鑊，表面燶咗中心都仲係凍。Thaw the steak overnight in the fridge, then take it out 20 to 30 minutes before cooking to come up to room temperature. Straight from the fridge, the outside burns before the centre is even warm.
2. 兩面用廚房紙印乾，印到張紙唔再濕為止。表面乾，先煎得出脆殼。Pat both sides dry with kitchen paper until the paper no longer comes away wet. A dry surface is what gives you a crust.
3. 兩面同埋側邊都落海鹽同現磨黑胡椒，用手輕輕壓實。Season both faces and the edges with sea salt and freshly ground black pepper, pressing it on lightly with your hand.
4. 厚底平底鑊大火燒到出微煙，落 1 湯匙高煙點油盪勻。Heat a heavy frying pan over high heat until it just starts to smoke, then add 1 tbsp of the high smoke point oil and swirl it to coat.
5. 牛扒放落鑊，第一面煎 2 分半至 3 分鐘，完全唔好郁佢。見到貼鑊嗰邊嘅顏色由紅色向上升變啡，就可以反面。Lay the steak in the pan and sear the first side for 2.5 to 3 minutes without moving it at all. When you can see the colour creeping up the side from red to brown, it is ready to turn.
6. 反面再煎 2 分鐘。然後用夾夾住牛扒企起，煎側邊嘅脂肪 30 秒至金黃色。Turn it over and sear for 2 more minutes. Then hold the steak on its edge with tongs and render the fat strip for 30 seconds, until golden.
7. 轉中火，加牛油、拍扁嘅蒜同香草。鑊略為傾斜，用匙羹不停舀起牛油淋喺牛扒面，淋足 45 秒。Lower the heat to medium and add the butter, smashed garlic and herbs. Tilt the pan slightly and spoon the foaming butter over the steak continuously for 45 seconds.
8. 熟度用探針溫度計插入最厚位中心度最準：一成熟 49 至 52°C、三成熟 54 至 57°C、五成熟 60 至 63°C、七成熟 65 至 68°C。靜置期間仲會升 2 至 3 度，所以要早 3 度離鑊。A probe thermometer in the thickest part is the only reliable check: rare 49 to 52°C, medium rare 54 to 57°C, medium 60 to 63°C, medium well 65 to 68°C. The temperature rises another 2 to 3 degrees while resting, so pull the steak 3 degrees early.
9. 牛扒放喺架上或者暖碟，靜置 5 至 8 分鐘。呢步唔可以慳：即刻切開，啲肉汁會流晒出碟。Rest the steak on a rack or a warm plate for 5 to 8 minutes. Do not skip this: cut it straight away and the juices run out onto the plate instead of staying in the meat.
10. 逆紋切約 1.5 厘米厚條，灑少少海鹽，連碟上嘅牛油汁一齊食。Slice about 1.5cm thick across the grain, sprinkle with a little more sea salt, and serve with the buttery juices from the pan.

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1. 呢個唔係今晚煮嘅餸：牛舌要用鹽醃足 3 日先食得。仙台厚切牛舌之所以夠腍夠鮮，就係靠呢 3 日 —— 唔醃直接煎，厚切嘅牛舌只會又韌又淡。連解凍嗰一晚計埋，由開封到上枱要預留 4 日，所以買咗當日就要開始。This is not a tonight dish: the tongue needs a three-day salt cure before it is worth eating. That cure is the whole reason Sendai thick-cut gyutan is tender and deeply savoury — grilled straight from the pack, thick tongue is simply chewy and bland. Counting the overnight thaw that comes before it, allow four days from pack to plate, so start it the day you buy it.
2. 牛舌連袋放雪櫃下層解凍一晚。解凍之後用廚房紙印乾，然後上磅 —— 鹽用肉重嘅 1%，唔好靠估。太少醃唔入味，太多就變咗鹹肉。Thaw the tongue in its pack overnight on the bottom shelf of the fridge. Pat it dry and then weigh it: the salt is 1% of the meat's weight and this is not a step to eyeball. Too little and the cure never gets in; too much and you have made salt beef.
3. 鹽、砂糖同味精（如用）撈勻，均勻搽勻每一片牛舌嘅兩面，記住連邊位都要。Mix the salt, sugar and MSG if you are using it, and rub it evenly over both faces of every slice, edges included.
4. 每片牛舌用廚房紙包住，再一齊放入密實盒或者用保鮮紙包好，放雪櫃（4°C 或以下，唔好放門邊）3 日。第 1 日同第 2 日各換一次廚房紙 —— 張紙會吸走逼出嚟嘅血水，換咗味道先乾淨。3 日後牛舌會由淺粉紅變成深啞紅色，摸落結實咗，呢個就係醃好嘅樣。Wrap each slice in kitchen paper, put them all in a lidded box or wrap the parcel in cling film, and refrigerate at 4°C or below — not in the door — for 3 days. Change the paper on day 1 and again on day 2: it draws off the liquid the salt pulls out, and changing it is what keeps the flavour clean. By day 3 the tongue has gone from pale pink to a deep matt red and feels firm. That is cured.
5. 煮之前，牛舌攞出雪櫃回溫 15 分鐘，用廚房紙抹走表面水分。兩面用刀𠝹淺淺嘅十字花，深度約 2 毫米。厚切牛舌一遇高溫就會捲起，𠝹花就係防止佢捲，順便等熱力入到中心。Take the tongue out of the fridge 15 minutes before cooking and wipe the surface dry. Score a shallow cross-hatch about 2mm deep into both faces: thick slices curl up the moment they hit high heat, and scoring both stops the curl and lets the heat reach the centre.
6. 燒烤盤或者鑄鐵鑊大火燒到非常熱、開始微微冒煙。唔使落油 —— 牛舌心本身有脂肪，落油反而會濺。Get a ridged grill pan or a cast-iron pan extremely hot, to the point where it just starts to smoke. No oil: tongue heart carries its own fat, and added oil only spits.
7. 牛舌單層落鑊，唔好逼密（分兩批煎）。第一面煎 1 分半至 2 分鐘，唔好郁，煎到起深啡色焦邊。呢啲焦邊就係味道。Lay the slices in the pan in a single layer without crowding them — two batches if you must. Give the first side 1 1/2 to 2 minutes without moving it, until the edges take a deep brown char. That char is the flavour.
8. 反面再煎 1 至 1 分半鐘。厚切牛舌唔好煎過火：中心保持微微粉紅、咬落彈牙就啱，煎到全白就會韌。唔肯定就切開最厚一片睇睇。Turn and give the second side 1 to 1 1/2 minutes. Do not push it further: thick-cut tongue wants to stay faintly pink in the middle with a springy bite, and cooked through to grey it goes rubbery. If you are unsure, cut into the thickest slice and look.
9. 上碟前唞 2 分鐘。配檸檬角 —— 檸檬唔係裝飾，牛舌油脂重，一擠檸檬個味即刻爽返晒。鍾意嘅話再撒少少七味粉或者黑椒。Rest for 2 minutes before serving, with lemon wedges. The lemon is not garnish: tongue is rich, and a squeeze of it resets the palate with every piece. Add a little shichimi or black pepper if you like.
10. 仙台嘅正宗食法係配麥飯同牛尾湯。屋企簡化版：白飯溝少少大麥片煮，加一碗清雞湯或者牛骨湯，已經好夠味。一包配白飯同湯，兩個人食啱啱好。In Sendai this is eaten with barley rice and oxtail soup. A simple home version: cook a little pearl barley in with the rice and put a bowl of clear chicken or beef broth beside it. One pack with rice and soup is right for two.

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1. 羊架前一晚放雪櫃解凍，煮之前提早 15 至 20 分鐘攞出嚟回溫。雪凍嘅羊架落鑊，外面燒燶咗中間都仲係凍 —— 呢個係焗羊架最常見嘅失敗原因。Thaw the rack overnight in the fridge and take it out 15 to 20 minutes before you cook. A fridge-cold rack browns on the outside while the centre is still cold, which is the single most common way this dish goes wrong.
2. 焗爐開 200°C 預熱。羊架用廚房紙印乾，兩面落海鹽同黑椒。骨嗰邊如果有膜或者厚脂肪，可以修一修，但表面嗰層薄脂肪一定要留 —— 香味喺嗰度。Heat the oven to 200°C. Pat the rack dry with kitchen paper and season all over with the salt and pepper. Trim any membrane or heavy fat near the bones if you like, but leave the thin fat cap on the outside — that is where the flavour is.
3. 厚身平底鑊大火燒到微微冒煙，落橄欖油，羊架脂肪嗰面向下先煎 2 分鐘，煎到金黃出油。之後每一面各煎 30 至 45 秒，包括兩頭。全程約 4 分鐘，煎完攞起放涼 2 分鐘。Get a heavy frying pan smoking hot, add the olive oil and lay the rack fat side down for 2 minutes, until golden and the fat has rendered. Sear the remaining sides for 30 to 45 seconds each, ends included — about 4 minutes in total. Lift it out and let it stand 2 minutes.
4. 整香草糠：麵包糠、迷迭香、百里香、番茜、蒜蓉同軟身牛油喺碗入面用手捏勻，捏到似濕沙咁、捏得埋一嚿。太乾就加少少牛油，太濕就加多啲麵包糠。Make the crust: rub the breadcrumbs, rosemary, thyme, parsley, garlic and softened butter together in a bowl with your fingers until it looks like damp sand and holds together when you squeeze it. Too dry, a little more butter; too wet, more crumbs.
5. 羊架稍為攤凍之後，脂肪嗰面薄薄搽一層法式芥辣醬。芥辣係用嚟黐住啲香草糠，唔係為咗食到芥辣味 —— 焗完之後嗰陣辣味會散晒。Once the rack has cooled a little, paint the fat side with a thin layer of Dijon. The mustard is glue, not seasoning — its heat disappears completely in the oven.
6. 香草糠厚厚咁按落芥辣面上，用手掌壓實。壓得實，焗完先唔會一切就散落一地。Press the herb crumb firmly onto the mustard in a thick, even layer, pushing it down with your palm. Pressed properly it stays put; loose, it falls off the moment you carve.
7. 羊架糠面向上放焗盤，焗 12 至 15 分鐘（三成熟至五成熟）。有探針溫度計就最穩陣：由骨與骨之間㧬入最厚位置，54°C 三成熟、57°C 四成熟、60°C 五成熟。500 至 600 克嘅羊架，12 分鐘通常就係三成熟。Put the rack crumb side up on a tray and roast for 12 to 15 minutes for rare to medium. A probe thermometer removes all the guesswork: push it into the thickest part between two bones and read 54°C for rare, 57°C for medium-rare, 60°C for medium. On a 500-600g rack, 12 minutes is usually rare.
8. 焗完之後一定要唞 8 至 10 分鐘，用錫紙鬆鬆咁蓋住就得（唔好包實，包實會焗淋個脆殼）。呢 10 分鐘肉汁先會返返入肉度，唞得夠，切開先唔會流一砧板血水。Rest the rack for 8 to 10 minutes under a loose tent of foil — loose, or the crust goes soggy. Those ten minutes are when the juices settle back into the meat; skip them and they run out onto the board instead.
9. 沿住每支骨中間落刀切開，一人 3 至 4 條。配薯蓉、烤根莖菜或者原個焗蒜都好夾。Carve down between the bones into individual cutlets, three or four each. Mashed potato, roast root vegetables or a whole head of roasted garlic all sit well beside it.

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1. 乾冬菇用暖水浸 30 分鐘至完全軟身，中心按落去唔再硬。留起 2 湯匙浸冬菇水，倒嗰陣唔好倒到最底，沙粒會沉喺底。剪走菇腳，大隻嘅切半。Soak the dried shiitake in warm water for 30 minutes, until the centre is soft when pressed. Keep 2 tbsp of the soaking water, pouring from the top so the grit left at the bottom stays behind. Snip off the stems and halve any large caps.
2. 雞上脾扒解凍後用廚房紙印乾，切成約 3 厘米嘅塊。呢款雞係無骨去皮，蒸嗰陣唔會出雞油，所以醃料入面嗰 1 湯匙油唔可以慳。Pat the thawed chicken thigh dry with kitchen paper and cut into 3cm chunks. This cut is boneless and skinless, so it renders no fat while steaming. Do not skip the 1 tbsp of oil in the marinade.
3. 雞塊放大碗，加入全部醃料同埋留起嘅 2 湯匙冬菇水，用手抓勻至醃汁完全被雞肉吸收，醃 15 分鐘。Put the chicken in a bowl with all the marinade ingredients and the 2 tbsp of reserved mushroom water. Mix by hand until the liquid is fully absorbed, then marinate for 15 minutes.
4. 蒸碟先鋪薑片，再平鋪雞塊，冬菇放喺面。雞塊要攤平成一層，唔好疊高，疊高中間會蒸唔熟。Lay the ginger slices on a heatproof plate, spread the chicken over them in a single layer, then arrange the mushrooms on top. Do not pile the chicken up, or the middle will not cook through.
5. 鑊水大滾之後先放碟入蒸架，加蓋大火蒸 12 分鐘。Bring the water in the steamer to a rolling boil before the plate goes in. Cover and steam over high heat for 12 minutes.
6. 開蓋，用刀㧜開最厚嗰件雞嘅中心：肉色全白、完全冇粉紅色、流出嘅汁清澈，就係熟。仲見到粉紅或者血水就加蓋再蒸 3 分鐘，再check一次。Uncover and cut into the centre of the thickest piece. It is done when the meat is white all the way through with no pink, and the juices run clear. If there is any pink or reddish liquid, cover and steam for 3 more minutes, then check again.
7. 灑葱花，將碟底嘅汁淋返上面，即刻上枱。Scatter over the spring onion, spoon the juices from the plate back over the chicken and serve immediately.

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1. 雞中翼解凍後用廚房紙印乾，加 1 茶匙咖喱粉同半茶匙鹽撈勻，放埋一邊。薯仔去皮切約 4 厘米大件，洋葱切絲，蒜頭剁蓉。Pat the thawed wings dry with kitchen paper, rub with 1 tsp curry powder and 1/2 tsp salt, and set aside. Peel the potatoes and cut into 4cm chunks. Slice the onion and mince the garlic.
2. 中大火落 2 湯匙油，雞翼皮向下單層排落鑊，唔好郁，煎 3 分鐘至底面金黃，反轉再煎 2 分鐘，夾起。Heat 2 tbsp oil over medium-high heat. Lay the wings skin side down in a single layer and leave them alone for 3 minutes, until golden underneath. Turn and cook 2 minutes more, then lift out.
3. 同一個鑊落洋葱、蒜蓉、薑片，中火炒 2 分鐘至洋葱變軟同轉半透明。In the same pan, add the onion, garlic and ginger. Stir-fry over medium heat for 2 minutes, until the onion softens and turns translucent.
4. 轉細火，落 2 湯匙咖喱粉炒 30 秒，一聞到香味就要即刻落水。咖喱粉炒燶會苦，成鑊都救唔返。Turn the heat to low, add 2 tbsp curry powder and stir for 30 seconds. Add the liquid the moment it smells fragrant. Scorched curry powder turns bitter and the whole dish is lost.
5. 加清水、生抽、糖、鹽，同埋放返雞翼入去。大滾之後轉細火，加蓋炆 5 分鐘。Add the water, soy sauce, sugar and salt, and return the wings to the pan. Bring to a boil, then lower the heat, cover and simmer for 5 minutes.
6. 落薯仔，加蓋再炆 15 分鐘，中途攪兩次防止黐底。用筷子㧜得穿薯仔中心就係腍。Add the potatoes, cover and simmer for 15 minutes, stirring twice so nothing sticks. The potatoes are ready when a chopstick goes through the centre easily.
7. 熄火前倒入椰漿，細火滾 2 分鐘就夠。椰漿唔好大滾，大滾會出油分離。Pour in the coconut milk and let it barely simmer for 2 minutes. Do not let coconut milk boil hard or it will split and go oily.
8. 上碟前check雞翼：㧜開骨邊嘅肉，肉色全白冇粉紅、汁清澈就係熟。未夠就加蓋再炆 3 分鐘。最後試味，唔夠鹹加少少鹽。Check the wings before serving: cut down to the bone and the meat should be white with no pink, and the juices should run clear. If not, cover and simmer 3 minutes more. Taste and add salt if needed.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 春雞解凍後沖乾淨，用廚房紙印乾雞身內外。雞腔入面塞 2 片薑同 1 條葱。Rinse the thawed chicken and pat it dry inside and out with kitchen paper. Tuck 2 ginger slices and 1 spring onion into the cavity.
2. 揀一個啱雞大小嘅深鍋，落齊醬汁材料同埋剩低嘅薑葱，大火煲滾。滾起試味，應該係鹹中帶甜。Choose a deep pot just large enough to hold the bird. Add all the sauce ingredients plus the remaining ginger and spring onion and bring to a boil. Taste. It should be salty with a clear sweetness behind it.
3. 雞胸向下放入鍋，醬汁至少要浸過雞身八成。唔夠就加水同生抽，每加 100 毫升水就加 1 湯匙生抽。Lower the chicken in breast side down. The liquid should cover at least eighty percent of the bird. If it does not, top up with water and soy sauce, adding 1 tbsp soy sauce for every 100ml of water.
4. 轉最細火，保持水面只係細細粒泡（蝦眼水），加蓋浸煮 12 分鐘。大滾會令雞皮爆裂、肉變韌。Turn the heat to the lowest setting so the surface shows only fine bubbles, never a rolling boil. Cover and poach for 12 minutes. A hard boil splits the skin and toughens the meat.
5. 熄火，唔好開蓋，用餘溫再焗 20 分鐘。Turn off the heat and leave the lid on. Let the chicken sit in the residual heat for 20 minutes.
6. 開蓋，用刀㧜開雞髀同雞身之間最厚嗰度：流出嘅汁清澈無血水、骨邊嘅肉全白，就係熟。有溫度計就㧜雞髀最厚位，中心要到 75°C。仲有粉紅就開返最細火再煮 5 分鐘，再check一次。Cut into the thickest point where the thigh meets the body. It is done when the juices run clear with no blood and the meat next to the bone is white. With a thermometer, the thickest part of the thigh should read 75°C. If there is any pink, return to the lowest heat for 5 minutes and check again.
7. 夾起春雞，全身掃一層麻油，放涼 10 分鐘先斬件。即刻斬會流哂肉汁。Lift the chicken out, brush it all over with sesame oil and rest for 10 minutes before chopping. Chopping it straight away lets all the juice run out.
8. 斬件排碟，淋 3 至 4 湯匙滾熱嘅豉油汁，放葱絲上面。剩低嘅汁隔渣放涼，雪藏可以留作下次滷水用。Chop and arrange on a plate, spoon over 3 to 4 tbsp of the hot soy liquid and top with shredded spring onion. Strain the remaining liquid, cool it and freeze it as a master stock for next time.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 花菇用暖水浸 30 分鐘至完全軟身，摸落菇柄都冇硬芯為止。浸菇水千祈唔好倒 —— 隔走底下嗰啲沙，留返用嚟煮飯，成煲飯嘅香味有一半嚟自呢啲水。菇擠乾水，剪走菇腳，大朵嘅開邊。Soak the dried mushrooms in warm water for 30 minutes, until soft right through to the stem with no hard core left. Do not throw the soaking water away — pour it off carefully, leaving the grit behind, and use it to cook the rice; half the fragrance of this claypot comes from it. Squeeze the mushrooms out, snip off the stems and halve the big ones.
2. 浸菇嘅同時：白米洗兩次（唔使洗到水清，洗得太乾淨會冇黏性），加水浸 20 分鐘，然後瀝乾。浸過嘅米受熱均勻，唔會外面爛心未熟。While the mushrooms soak: rinse the rice twice — not until the water runs clear, over-washing costs you the stickiness — then let it soak in water for 20 minutes and drain. Soaked rice cooks evenly instead of turning mushy outside and chalky in the middle.
3. 同一段時間醃雞：雞上脾扒切約 3 厘米大件，加生抽、蠔油、糖、生粉、麻油同白胡椒粉，用手抓勻，冚好放雪櫃醃 20 分鐘。生粉係「滑雞」嗰個滑字嘅來源，唔好慳。In the same window, marinate the chicken: cut the thigh into 3cm pieces and work the soy, oyster sauce, sugar, cornflour, sesame oil and white pepper into it with your hands. Cover and leave it in the fridge for 20 minutes. The cornflour is what makes it 滑 — silky — so do not leave it out.
4. 豉油汁另外開定：2 湯匙生抽、1 茶匙老抽、1 茶匙糖同 2 湯匙熱水攪到糖溶。放埋一邊。Mix the finishing sauce now and set it aside: 2 tbsp light soy, 1 tsp dark soy, 1 tsp sugar and 2 tbsp hot water, stirred until the sugar dissolves.
5. 瀝乾嘅米落砂鍋，加 330 毫升浸菇水（唔夠就加清水補足），放薑片。冇砂鍋？用厚底、有蓋嘅鑄鐵鍋或者厚身湯鍋都得；薄底鍋一定燶，唔好試。Tip the drained rice into a claypot, add 330ml of the mushroom water (topped up with plain water if you are short) and the ginger slices. No claypot? A heavy cast-iron casserole or a thick-based pot with a lid works. A thin pot will burn — do not attempt it with one.
6. 唔冚蓋，大火煲滾。見到水面剛剛降到同米面差唔多、開始出現一個個小氣孔，就即刻轉最細火，冚蓋煮 8 分鐘。Bring it to the boil uncovered over high heat. The moment the water level drops to the surface of the rice and small craters start opening up, turn the heat to its lowest setting, put the lid on and cook for 8 minutes.
7. 開蓋，將醃好嘅雞、臘腸片同花菇平鋪喺飯面，唔好撈勻。冚返蓋，繼續最細火煮 10 至 12 分鐘。臘腸嘅油會慢慢滴落飯度，呢個就係煲仔飯嘅靈魂。Lift the lid and lay the marinated chicken, the sliced lap cheong and the mushrooms over the rice in one layer — do not stir them in. Cover again and keep cooking on the lowest heat for 10 to 12 minutes. The sausage fat renders down through the rice, and that is the soul of a claypot.
8. 最後 2 分鐘落杞子，然後沿住鍋邊淋一圈食油，轉中火再煮 1 至 2 分鐘。企喺度聽住：聽到「劈啪」聲、聞到微微炒米香就熄火。呢一圈油就係整飯焦嘅方法，多煮 30 秒就會苦。Scatter the goji berries on for the last 2 minutes, then trickle the oil in a ring around the inside rim, turn the heat up to medium and give it 1 to 2 minutes more. Stand there and listen: kill the heat when you hear crackling and smell toasted rice. That ring of oil is how the crust forms, and 30 seconds too long makes it bitter.
9. 熄火之後唔好開蓋，焗 5 分鐘。呢 5 分鐘等雞完全熟透、飯粒收乾。開蓋試最厚嗰件雞：切開見唔到粉紅色、流出嚟嘅汁清就熟。Leave the lid on off the heat for 5 minutes. That is when the chicken finishes cooking through and the rice grains firm up. Then check the thickest piece of chicken: cut into it, and there should be no pink and the juices should run clear.
10. 上枱前淋豉油汁、撒葱粒，用匙羹由底部撈起兜勻，記住刮埋鍋底嗰層飯焦。一煲夠 2 個人食得好飽；再加一碟灼菜就 3 個人有得食。Pour the sauce over, scatter the spring onion and dig down with a spoon to mix, scraping up the crust from the bottom of the pot. One pot is a generous meal for 2; add a plate of blanched greens and it feeds 3.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 鵪鶉胸連袋放雪櫃解凍一晚，或者浸凍水 20 分鐘。解凍之後用廚房紙將每一面都印到乾透 —— 呢步就係成味餸嘅重點，印極都仲濕嘅話，落油鑊只會濺油，唔會脆。Thaw the quail in its pack overnight in the fridge, or for 20 minutes in cold water. Then pat every surface completely dry with kitchen paper. This is the step the dish stands on: anything still damp will spit in the oil instead of crisping.
2. 鵪鶉胸加 1/2 茶匙幼鹽、紹興酒同薑汁抓勻，攤 5 分鐘。就 5 分鐘 —— 醃耐咗塊肉會出水，之前印乾嘅工夫就白費。Rub the quail with the 1/2 tsp salt, the Shaoxing wine and the ginger juice and leave for 5 minutes. Five is enough: any longer and the salt pulls moisture back out, undoing the drying you just did.
3. 整椒鹽料：白鑊（唔落油）中細火，落 1 茶匙鹽、白胡椒粉、花椒粉同五香粉，一路兜一路烘 30 至 45 秒，聞到香就熄火，拌入砂糖。倒返出碗，攤凍。烘過同冇烘過，香味差好遠。Make the salt-and-pepper mix: in a dry pan over medium-low heat, toast the 1 tsp salt with the white pepper, Sichuan pepper and five-spice for 30 to 45 seconds, shaking constantly, until it smells fragrant. Off the heat, stir in the sugar. Tip it into a bowl to cool. Toasted and untoasted are not the same seasoning.
4. 醃好嘅鵪鶉胸再用廚房紙印一次乾，然後放入生粉度撳勻，每一面都要薄薄咁裹一層。裹完抖 2 分鐘，等生粉「食」實塊肉 —— 即刻落鑊，啲粉會散晒喺油度。Pat the quail dry once more, then press it into the cornflour so every surface carries a thin even coat. Let it stand 2 minutes so the cornflour takes hold; go straight into the oil and half of it falls off.
5. 鑊落油約 1.5 厘米深，燒到 170°C。冇溫度計就試：放一粒生粉落去，即刻圍住冒細泡、但唔會劇烈爆開，就啱。呢個係半煎炸，唔使成鑊油。Pour about 1.5cm of oil into the wok and heat it to 170°C. No thermometer? Drop in a pinch of cornflour: it should fizz steadily straight away without erupting. This is a shallow fry, not a pot of oil.
6. 鵪鶉胸平放落鑊，光滑嗰面向下，唔好逼太密，分兩批炸。炸 2 分半至 3 分鐘唔好郁佢，等表面定型上色；反面再炸 1 分半至 2 分鐘。太早郁，塊粉皮會黐鑊撕爛。Lay the quail flat in the oil, smoother side down, not crowded — do it in two batches. Fry 2 1/2 to 3 minutes without touching it, so the surface sets and colours, then turn and give it another 1 1/2 to 2 minutes. Move it too early and the coating sticks to the pan and tears away.
7. 試熟：最厚位置切開，肉唔可以有粉紅色，流出嚟嘅汁要清；有探針嘅話，內部 74°C。禽類唔好賭，寧願多煎 30 秒。撈起放鐵架瀝油，唔好放廚房紙上面 —— 焗住就會回軟。Check it: cut into the thickest part, where there should be no pink and the juices should run clear; with a probe, 74°C inside. Poultry is not worth gambling on — give it another 30 seconds if in doubt. Drain on a wire rack, not on kitchen paper, which traps steam and softens the crust.
8. 倒走鑊入面嘅油，淨留大約 1 湯匙。轉中火，落蒜蓉、乾葱片同紅椒圈爆 30 至 40 秒，炒到蒜蓉金黃 —— 一變深啡就苦，睇住佢。Pour the oil out, leaving about 1 tbsp in the wok. Over medium heat, fry the garlic, shallots and chilli for 30 to 40 seconds, until the garlic is golden — watch it, because the moment it goes dark brown it turns bitter.
9. 鵪鶉胸返鑊，撒椒鹽料，大火快速兜 15 秒，最後落葱粒兜勻即熄火。椒鹽要最後先落 —— 落得太早，鹽會遇熱返潮，成層掛漿就會索水回軟。Return the quail to the wok, dust the salt-and-pepper mix over, toss hard for 15 seconds, throw in the spring onion and take it straight off the heat. The seasoning goes on last: added earlier, the salt draws damp back into the crust.
10. 即刻上碟食，凍咗就唔同嘢。配凍啤酒、或者切幾片青瓜解膩都得。剩低嘅椒鹽料放密封樽，一個月內用完，煎豆腐、炸雞翼、炒蝦都用得着。Eat it immediately — it is a different dish cold. A cold beer or a few slices of cucumber alongside cuts the richness. Keep any leftover salt-and-pepper mix in a sealed jar and use it within a month: it is excellent on pan-fried tofu, chicken wings or prawns.

食材IngredientsBahanMga sangkap

做法StepsCara memasakMga hakbang

1. 番茄每個切開 6 至 8 件角形。想個汁滑啲，可以喺番茄底部界十字，滾水灼 30 秒再撕皮；連皮落鑊都得，食落多啲質感。Cut each tomato into 6 to 8 wedges. For a smoother sauce, score a cross in the base, dip them in boiling water for 30 seconds and slip the skins off; leaving the skins on is fine too and gives more texture.
2. 番茄加 1/4 茶匙鹽同 1 茶匙糖（糖總量嘅一部分）撈勻，攤 10 分鐘。呢 10 分鐘唔使企喺度睇 —— 鹽同糖會逼出番茄嘅汁，後面收汁快好多，味亦都濃啲。趁呢段時間打蛋。Toss the tomatoes with the 1/4 tsp salt and 1 tsp of the sugar and leave them for 10 minutes. You do not need to stand over them: the salt and sugar draw the juice out, so the sauce reduces faster later and tastes more concentrated. Beat the eggs while you wait.
3. 4 隻蛋打入碗，加 1/4 茶匙鹽、白胡椒粉同 1 茶匙水，打足 30 秒，打到蛋液顏色均勻、完全見唔到一條條蛋白為止。仲見到蛋白條，即係未夠勻，炒出嚟會一嚿嚿韌肉。Crack the 4 eggs into a bowl with the 1/4 tsp salt, the white pepper and 1 tsp water, and beat for a full 30 seconds until the colour is even and you cannot see any streaks of white. Streaks mean it is not mixed, and they cook into rubbery patches.
4. 大火燒熱鑊至微微冒煙，落 2 湯匙油，兜勻成個鑊身。倒入蛋液，唔好即刻郁，等 10 秒等邊位發起，然後用鑊鏟由邊向中間大幅推摺 3、4 下。蛋仲濕潤有光澤、大約七、八成熟就要夾起 —— 佢後面仲要返鑊。全程 45 至 60 秒。Heat the wok over high heat until it just smokes, add 2 tbsp oil and swirl it up the sides. Pour in the eggs and leave them alone for 10 seconds until the edges puff, then push them from the edge to the centre in three or four big folds. Lift them out while they are still glossy and about 80 per cent set — they go back in later. The whole thing takes 45 to 60 seconds.
5. 同一個鑊落返 1 湯匙油，爆香葱白同蒜蓉 15 秒。番茄連醃出嚟嘅汁一齊落鑊，切口向下，唔好郁佢，煎 1 分鐘等佢起焦邊。Add the last 1 tbsp oil to the same wok and fry the spring onion whites and garlic for 15 seconds until fragrant. Tip in the tomatoes along with the juices they have given up, cut side down, and leave them undisturbed for 1 minute to blister.
6. 加餘下嘅糖、生抽同茄膏（如用），中大火煮 3 至 4 分鐘，一路用鑊鏟輕輕壓爛啲番茄。呢步係成味餸嘅關鍵：要煮到啲汁收埋、變得稠身、鑊鏟一撥開會見到鑊底先好落蛋。個鑊仲水汪汪，返鑊嘅蛋就會索晒水變淋。Add the remaining sugar, the soy sauce and the tomato paste if you are using it, and cook over medium-high heat for 3 to 4 minutes, pressing the tomatoes down with the spatula as they slump. This is the step the whole dish stands on: cook until the juices have reduced to a thick sauce and a spatula drawn through leaves a clear track on the wok. A watery pan makes soggy eggs.
7. 熄火或者轉最細火，蛋倒返落鑊，用鑊鏟切摺 3 至 4 下就夠 —— 啱啱好等汁掛住蛋，但仲睇得出蛋同番茄係兩件事。摺得多，就會變成一鑊橙色糊。Turn the heat off or right down, return the eggs and fold them through with three or four cuts of the spatula — just enough for the sauce to coat them while the egg and the tomato are still two separate things. Keep folding and it turns into orange mush.
8. 撒葱粒，即刻上碟，趁熱配白飯食。剩低嗰 6 隻蛋尖頭向下放返雪櫃，喺盒面印住嘅賞味期限前食用。Scatter the chopped spring onion greens over and serve straight away with hot rice. Keep the remaining 6 eggs in the fridge, pointed end down, and use them by the best-before date printed on the tray.

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做法StepsCara memasakMga hakbang

1. 蝦仁解凍後沖水，用廚房紙徹底印乾，印到紙唔再濕為止。呢步唔可以慳，濕水落鑊會出水，炒蛋就變咗烚蛋。Rinse the thawed prawns and pat them thoroughly dry with kitchen paper, until the paper stops coming away wet. Do not skip this. Wet prawns release water into the pan and the eggs boil instead of scrambling.
2. 蝦仁加鹽、生粉、白胡椒粉撈勻，醃 10 分鐘。Mix the prawns with the salt, cornstarch and white pepper, and marinate for 10 minutes.
3. 5 隻蛋打散，加半茶匙鹽、1 湯匙清水同半茶匙麻油，攪至完全均勻但唔好打起泡。加水係炒蛋滑嘅關鍵。Beat the 5 eggs with 1/2 tsp salt, 1 tbsp water and 1/2 tsp sesame oil until completely even but not frothy. The spoon of water is what keeps the eggs silky.
4. 中火落 1 湯匙油，蝦仁單層鋪平落鑊，煎 1 分鐘後反轉，再煎 30 至 60 秒。蝦仁由灰白半透明變成通身橙紅、身形捲成 C 字就啱熟；捲到成 O 字即係過熟，會韌。夾起。Heat 1 tbsp oil over medium heat and lay the prawns in a single layer. Cook 1 minute, turn, then cook 30 to 60 seconds more. They are done when they turn from grey and translucent to fully orange-pink and curl into a C shape. A tight O shape means overcooked and rubbery. Lift them out.
5. 鑊抹乾淨，轉中細火落返 2 湯匙油。鑊要夠熱但唔好起煙。倒入蛋液，等 10 秒見到邊位開始凝固，用鑊鏟由外向內慢慢推，推成大塊軟蛋。Wipe the pan clean, lower to medium-low and add the remaining 2 tbsp oil. The pan should be hot but not smoking. Pour in the eggs, wait 10 seconds until the edges set, then push them gently from the edge towards the centre in large soft folds.
6. 蛋液仲有大約三成係流動嘅時候，倒返蝦仁同葱粒入去，輕輕拌 10 秒即刻熄火。餘溫會令蛋剛剛好。While about a third of the egg is still runny, return the prawns and the spring onion, fold gently for 10 seconds and turn off the heat. The residual heat finishes the eggs exactly right.
7. 即刻上碟，趁熱食。放耐咗蛋會出水。Plate at once and eat hot. Left standing, the eggs weep water.

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做法StepsCara memasakMga hakbang

1. 粉絲用暖水浸 10 分鐘至軟身，剪成兩段，瀝乾水，平鋪喺蒸碟上做底。Soak the glass noodles in warm water for 10 minutes until soft, snip them in half, drain well and spread them over a heatproof plate as a bed.
2. 大虎蝦解凍後剪走蝦鬚同蝦腳。用剪刀沿蝦背由頭剪到尾第二節，剪深大約一半，唔好剪斷。撥開蝦背，用牙籤挑走條黑色蝦腸，沖水後印乾。Trim the feelers and legs off the thawed prawns. With scissors, cut along the back from the head to the second-to-last segment, about halfway through the flesh, without cutting the prawn in two. Open the back out, lift out the dark vein with a toothpick, rinse and pat dry.
3. 蝦開邊向上排喺粉絲上面，一隻隻攤開，唔好疊住。Lay the prawns cut side up on the noodles in a single layer, not overlapping.
4. 蒜蓉分兩份。細火落 3 湯匙油，落一半蒜蓉炒 1 至 2 分鐘至淺金黃，炒燶會苦。熄火後拌入另一半生蒜蓉、糖同紹興酒，生熟蒜溝埋先夠香。Split the garlic into two halves. Heat 3 tbsp oil over low heat and fry one half for 1 to 2 minutes until pale gold, no darker or it turns bitter. Off the heat, stir in the raw half plus the sugar and Shaoxing wine. The mix of cooked and raw garlic is what gives the aroma.
5. 將蒜油平均鋪喺每隻蝦嘅開邊位上面。Spoon the garlic oil evenly over the opened back of every prawn.
6. 鑊水大滾之後先放碟入蒸架，加蓋大火蒸 6 分鐘。Bring the steamer water to a rolling boil before the plate goes in. Cover and steam over high heat for 6 minutes.
7. 開蓋check：蝦殼全部轉鮮紅、蝦肉由半透明變成通身雪白實身、蝦頭同蝦身連接位嘅肉都唔再透明，就係熟。仲有半透明就加蓋再蒸 1 至 2 分鐘。全程唔好超過 9 分鐘，過火蝦肉會韌同縮。Uncover and check: the shells should be bright red all over, the flesh opaque white right through instead of translucent, including where the head meets the body. If any part is still translucent, cover and steam 1 to 2 minutes more. Do not go past 9 minutes total or the prawns turn tough and shrink.
8. 淋蒸魚豉油同 2 湯匙清水（或者用碟底蒸出嘅蝦汁），灑葱花同紅椒粒，即刻上枱。Pour over the steamed fish soy sauce and 2 tbsp water, or use the prawn juices collected on the plate. Scatter with spring onion and chilli and serve at once.

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1. 帶子放雪櫃下層解凍一晚，或者連袋浸凍水 30 分鐘。⚠️ 呢款帶子盒面印住「煮食用 / Must Be Cooked」，一定要全熟先食得，唔可以當刺身。Thaw the scallops overnight on the bottom shelf of the fridge, or sit the sealed bag in cold water for 30 minutes. ⚠️ The box these scallops come in is marked 「煮食用 / Must Be Cooked」. They MUST be cooked right through before they are eaten and must never be served raw as sashimi.
2. 帶子解凍後用廚房紙夾住兩面印乾，印到紙唔再濕為止，落鹽同白胡椒粉。濕水落鑊只會出水變成烚，煎唔到金黃。Press the thawed scallops between kitchen paper until the paper stops coming away wet, then season with the salt and white pepper. A wet scallop steams in its own liquid and will never brown.
3. 西蘭花切細朵，粗莖去皮切片。煲水滾起加 1 茶匙鹽同 1 茶匙油，西蘭花灼 90 秒，撈起即刻過冷河，瀝乾。Cut the broccoli into small florets and peel and slice the thick stem. Bring a pot of water to the boil with 1 tsp salt and 1 tsp oil, blanch the broccoli for 90 seconds, then drain and refresh immediately in cold water.
4. 醬汁材料喺細碗撈勻備用，生粉一定要完全溶解，唔好留粉粒。Stir all the sauce ingredients together in a small bowl, making sure the cornstarch dissolves completely with no lumps.
5. 大火燒熱鑊至微微起煙，落 1 湯匙油。帶子單層排落鑊，粒粒之間留位，唔好郁佢，煎 90 秒。Heat the wok over high heat until it just begins to smoke and add 1 tbsp oil. Lay the scallops in a single layer with space between them, and leave them undisturbed for 90 seconds.
6. 反轉再煎 60 至 90 秒。帶子兩面金黃、側面由半透明變成不透明雪白、用手指按落去有彈性，就係熟。兩面合共唔好超過 3 分鐘，過火會縮水變韌。夾起。Turn and cook 60 to 90 seconds more. They are done when both faces are golden, the sides have turned from translucent to opaque white, and they feel springy to the touch. Keep the total under 3 minutes or they shrink and toughen. Lift them out.
7. 落返 1 湯匙油，爆香蒜片薑片 20 秒，落西蘭花大火兜炒 1 分鐘。Add the remaining 1 tbsp oil, fry the garlic and ginger for 20 seconds until fragrant, then add the broccoli and toss over high heat for 1 minute.
8. 醬汁再攪勻先倒入，滾起埋芡，倒返帶子入去輕輕兜勻 15 秒即刻熄火上碟。Stir the sauce again, pour it in and let it bubble and thicken, then return the scallops, toss gently for 15 seconds and take the wok off the heat.

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1. 三文魚柳放雪櫃下層解凍一晚，大約 8 小時。趕時間可以連真空袋浸凍水 30 分鐘。唔好用熱水，亦都唔好室溫解凍。Thaw the salmon overnight on the bottom shelf of the fridge, about 8 hours. In a hurry, sit the sealed vacuum pack in cold water for 30 minutes. Never use hot water and never thaw at room temperature.
2. 解凍後用廚房紙印乾兩面，魚皮嗰面尤其要印到完全乾爽。皮唔乾就唔會脆。Pat both sides dry with kitchen paper, and get the skin side completely dry. Damp skin will not crisp.
3. 兩面落海鹽同黑胡椒，放 5 分鐘。Season both sides with sea salt and black pepper and leave for 5 minutes.
4. 中大火燒熱平底鑊，落 1 湯匙油。魚皮向下放落鑊，用鑊鏟輕輕壓住 20 秒，防止魚皮捲起。Heat a frying pan over medium-high heat and add 1 tbsp oil. Lay the salmon skin side down and press it flat with a spatula for 20 seconds so the skin does not curl.
5. 皮向下煎 4 分鐘，唔好郁佢。由側面睇，魚肉會由底部開始由橙紅變成淺粉白色，見到大約三分之二高度已經變色就可以反轉。Cook skin side down for 4 minutes without moving it. Watch the side of the fillet: the flesh turns from orange to pale pink from the bottom up. When about two thirds of the height has changed colour, turn it over.
6. 反轉，落牛油、蒜頭同百里香，煎 2 至 3 分鐘，同時用匙羹不停舀熱牛油淋喺魚面。Turn the fillet, add the butter, garlic and thyme, and cook for 2 to 3 minutes while spooning the hot butter over the top of the fish.
7. 熟度check：用叉輕輕撩最厚嗰位。魚肉一撥就分開成片、中心完全變成淺粉白色、唔再半透明，就係全熟，中心大約 63°C，呢個係最穩陣嘅做法。煮畀小朋友、孕婦或者長者，一定要煎到呢個程度。鍾意嫩少少嘅可以留返中心少少橙粉紅色，大約 52°C。Check with a fork at the thickest point. When the flesh flakes apart easily and the centre has turned pale pink right through with no translucency, it is fully cooked, around 63°C in the centre. That is the safe standard and the one to use for children, pregnant women and older people. If you prefer it a little rarer, stop while the very centre is still faintly orange-pink, around 52°C.
8. 上碟，唧檸檬汁，靜置 2 分鐘先食，魚汁會返返入魚肉。Plate, squeeze over the lemon and rest for 2 minutes before eating so the juices settle back into the fish.

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1. 先煮飯。電飯煲煮 2 碗飯大約需要 30 分鐘，呢個時間唔計入下面嘅烹調時間。Start the rice first. Two bowls take about 30 minutes in a rice cooker, and that time is not counted in the cooking time below.
2. ⚠️ 呢條鰻魚係即食產品，出廠前已經烤熟同埋上咗蒲燒醬。唔需要自己煮蒲燒汁，亦都唔需要再醃，你要做嘅只係翻熱。⚠️ This eel is a ready to eat product. It is already grilled and already glazed with kabayaki sauce at the factory. Do not make teriyaki sauce from scratch and do not marinate it. All it needs is reheating.
3. 連真空袋放喺雪櫃下層解凍一晚。趕時間可以連袋浸凍水 20 至 30 分鐘至完全軟身。唔好用熱水浸，魚肉會散。Thaw the sealed vacuum pack overnight on the bottom shelf of the fridge. In a hurry, sit the sealed pack in cold water for 20 to 30 minutes until completely soft. Do not use hot water or the flesh falls apart.
4. 剪開真空袋，將袋入面嘅蒲燒汁全部倒入細碗留起，呢啲就係最正嘅醬汁，千祈唔好倒掉。想淋多啲飯可以加 1 茶匙味醂拌開。Snip the pack open and pour every drop of the sauce inside into a small bowl. That is the best sauce you will get, so do not throw it away. If you want more of it to go around, stir in 1 tsp mirin.
5. 翻熱，揀一個方法。方法 A 焗爐或者氣炸鍋：200°C，魚皮向下放喺錫紙上，加熱 5 至 6 分鐘，最後 1 分鐘掃一次袋內醬汁。方法 B 平底鑊：唔使落油，中火魚皮向下煎 3 分鐘，反轉再煎 1 分鐘。唔好用微波爐大火直接叮，魚肉會霉同縮。Reheat, choosing one method. Method A, oven or air fryer: 200°C, skin side down on foil, 5 to 6 minutes, brushing on some of the pack sauce for the last minute. Method B, frying pan: no oil, medium heat, skin side down for 3 minutes, then turn and give it 1 minute more. Do not blast it in the microwave on full power, which makes the flesh dry and shrunken.
6. 熱透check：鰻魚最厚嗰位摸落去係暖手嘅，表面嘅醬汁開始起泡同光亮，就可以上枱。翻熱總共唔好超過 8 分鐘，過耐魚肉會乾同散。It is ready when the thickest part feels warm to the touch and the glaze on the surface starts to bubble and shine. Keep the total reheating under 8 minutes, or the flesh dries out and breaks up.
7. 熱飯裝碗，鰻魚橫切成約 3 厘米闊嘅段，鋪喺飯面。Fill the bowls with hot rice, cut the eel crossways into strips about 3cm wide and lay them over the rice.
8. 淋返留起嘅蒲燒汁，灑白芝麻，鍾意嘅可以加山椒粉同海苔絲，趁熱食。Spoon the reserved sauce over the top, scatter with sesame seeds and add sansho pepper and shredded nori if you like. Eat while hot.

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1. 青口用清水沖洗，刮走殼面附着嘅細殼同雜質，再用布抹乾。乾蔥同蒜頭切定，落咗鑊之後好快㗎。冰鮮真空包裝收到之後即刻放雪櫃保鮮格（0 至 4°C），唔好放冰格，並且盡快煮。Wash the mussels in fresh water, scrape anything stuck to the shells, and dry them in a cloth. Chop the shallot and garlic before you start, because once the pot goes on this moves fast. The pack is chilled and vacuum-sealed, so put it straight into the fridge at 0 to 4°C on arrival, never the freezer, and cook it soon.
2. 厚身深鑊中火溶 1 粒牛油粒，落乾蔥同蒜片，炒 2 至 3 分鐘至軟身出香，唔好炒到上色。Melt 1 butter cube in a wide, deep pot over medium heat. Sweat the shallot and garlic for 2 to 3 minutes until soft and fragrant, without letting them colour.
3. 倒入白酒，轉大火滾約 1 分鐘，煮走酒嘅辛辣味。唔想淨係為咗煮一餐買成支白酒？用 150 毫升清雞湯或者蔬菜湯，加 1 湯匙檸檬汁（或者 2 茶匙白酒醋）代替，一樣滾一滾就得，個酸香頂得返白酒嗰陣。屋企有清酒或者米酒嘅，同樣份量直接換都可以。紹興酒同花雕味太濃、顏色太深，唔夾忌廉汁。Pour in the white wine, turn the heat to high and let it boil for about a minute to cook off the raw edge. Not keen to buy a whole bottle for one dinner? Use 150 ml chicken or vegetable stock plus 1 tablespoon lemon juice (or 2 teaspoons white wine vinegar) and boil it the same way; the acidity is what the wine was doing. Sake or rice wine swaps in one for one if you already have some. Shaoxing wine is too dark and too strong for a cream sauce.
4. 青口一次過落鑊，即刻加蓋，大火煮 3 至 7 分鐘，中途揸住鑊耳兜勻一兩次。唔使加水、唔使加鹽，青口自己會出水出味。Tip in the mussels, clamp on the lid and cook over high heat for 3 to 7 minutes, shaking the pot once or twice. Add no water and no salt; the mussels release plenty of their own.
5. 見到殼完全打開就熄火，即刻夾起青口，蓋住保溫。呢一步唔好慳，煮過龍嘅青口會縮會韌，係最常見嘅失手位。The moment the shells are fully open, kill the heat and lift the mussels into a warm bowl, covered loosely. Do not skip this: overcooked mussels shrink and turn rubbery, and that is where most people lose the dish.
6. 鑊底嘅原汁隔渣後倒返落鑊，大火收至剩返約三分之二，轉細火拌入淡忌廉，熄火後加埋餘下 2 粒牛油粒兜勻至微微掛勺，最後磨黑胡椒調味。試味先，覺得淡先加鹽。Strain the liquor left in the pot through a fine sieve, return it to the heat and reduce it to about two thirds. Lower the heat, stir in the cream, then take the pot off the stove and swirl in the remaining 2 butter cubes until the sauce turns glossy. Grind in black pepper. Taste before you reach for salt.
7. 汁淋返落青口上面，撒番茜碎，趁熱連汁上枱，切開法包蘸住食。Pour the sauce back over the mussels, scatter with parsley and serve immediately, with bread for the sauce.

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1. 青口用清水沖洗，刮走殼面雜質，用布抹乾，放埋一邊。冰鮮真空包裝收到之後即刻放雪櫃保鮮格（0 至 4°C），唔好放冰格，並且盡快煮。Wash the mussels in fresh water, scrape the shells clean, dry them in a cloth and set them aside. The pack is chilled and vacuum-sealed, so put it straight into the fridge at 0 to 4°C on arrival, never the freezer, and cook it soon.
2. 深鑊落橄欖油，中火炒洋蔥粒 4 至 5 分鐘至軟身透明，加蒜片同辣椒碎再炒約 1 分鐘。Warm the olive oil in a wide pan over medium heat. Soften the onion for 4 to 5 minutes until translucent, then add the garlic and chilli flakes and cook for another minute.
3. 落番茄膏炒約 30 秒，炒到顏色轉深、味道變厚，再落 Mutti 番茄蓉同乾香草。Stir in the tomato paste and fry it for about 30 seconds, until the colour deepens and the flavour thickens, then add the Mutti chopped tomatoes and the dried herbs.
4. 中細火煮約 10 分鐘至微微濃稠、冇晒生番茄味。呢個階段唔使落鹽，一陣青口原汁會補返鹹味。煮好熄細火保溫。Simmer gently for about 10 minutes, until the sauce thickens slightly and no longer tastes raw. Do not salt it at this stage; the mussel liquor will season it later. Keep it warm.
5. 另起一個深鑊，唔使加水、唔使加鹽，青口一次過落鑊加蓋，大火煮 3 至 7 分鐘，中途兜勻一兩次。呢個食譜唔使用酒，青口自己出嘅汁已經夠鮮。In a separate deep pot, add the mussels all at once with no water and no salt, cover, and cook over high heat for 3 to 7 minutes, shaking once or twice. This recipe needs no wine; the mussels give up enough liquor of their own.
6. 殼完全打開就即刻熄火，夾起青口保溫，鑊底嘅原汁隔渣留起。As soon as the shells are fully open, take the pot off the heat, lift the mussels into a warm bowl and strain the liquor left behind.
7. 原汁分次拌入番茄醬汁，一路加一路試味，加到夠鮮、稀稠度啱啱掛得住青口。青口回鑊兜勻上晒醬，磨黑胡椒、撒番茜碎，趁熱配法包上枱。Stir the liquor into the tomato sauce a little at a time, tasting as you go, until the sauce is savoury and just loose enough to coat. Return the mussels to the pan, toss to coat, finish with black pepper and parsley, and serve straight away with bread.

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