Pickled sour mustard. Better to taste test before soaking, if salty then soak longer, make up the sour taste by adding white vinegar during frying

The golden recipe to the sg taste “ condensed milk “

Thanks for liking

因为不同的咸菜的咸度不同，你泡水之前拿一点咬一点尝尝，如果很咸才泡水，切丝泡能快一点，泡半小时再咬一点试试，如果咸度可以就能炒，如果还是很咸就换水继续泡。我有时泡过头就在炒的时候加盐。。

Can add pork or chicken, and a teaspoon of sugar

中大或中小火都没关系。。 不同是那锅气。。 加醋就会有酸味。。如果你的酸菜本就很酸就不用加了。。 酸味开胃

Actually if no wine.. Suggest add more ginger or add in spring onion.. Mainly to reduce the porky smell.. Wine cannot add too much, if not dish will be bitter.. So if the smell is ok with u, u can skip the wine

@@foodfeastfan thanku for replying.... ❤️

I noted that different dialect like their dumplings differently, if yours prefer sweeter taste or saltier taste.. Suggest to try after frying the pork and adjust.. For the rice, must add enough salt.. The boiling water also need to add some salt.. If not the dumpling will taste bland on the rice..

Ya.. I used pork Trotters which is pork feet.

Glad it helped. Hope u r alright😊

Boil the Trotter till u dun see any blood oozing out of the bone. Cause different cut size and sometimes there are more blood in the bone.. Can't set a specific time.

The recipe here does not add in the fermented bean curd usually. However, we do add in egg, tofu and tofu skin, even tofu puffs.

This is actually more on the basic side. Versatile enough for most recipes, you may adjust the taste to sweet, sour or spices infused sambal. Quite good.

Not the same. Dark soy sauce is only salty with no sweetener. And the flavour is different from sweet soy sauce as well. 😄

Omg... Is it?? Its labeled as bamboo leaves on the packaging

Yes.. It has it leafy scent.. When cook.. The smell will fill ur kitchen.

Thank u so much... Will take note of it.

I usually pluck.. U can burn with a torch or scorch on a hot plate..

Bought it at Sheng Siong.. Some times they have promo for front hock..

The wings looks good right..