Marinating: See how ingredients are coated and rested before cooking. Examples include Cola chicken wings, Steamed sea bass, Stir-fried rice cakes with pork and bok choy. Open a full recipe for ingredients and the complete method.
Use thawed raw wings without rinsing under running water. Pat dry and make shallow skin cuts if needed. Mix with about three quarters of the light soy sauce, cover and marinate in the refrigerator for 10 min. Wash hands and equipment after raw poultry.
The wings are evenly coated with soy sauce and marinating under refrigeration.
Use fish already scaled, gilled and gutted. Pat dry and make a few shallow cuts on each side. Rub the salt evenly over the fish and cavity, then refrigerate for 10 min. Wash after handling raw fish.
The fish is cleaned, evenly salted and marinating under refrigeration.
Coat pork with one third of the soy sauce and all the cornstarch while you ready the pan. Reserve the remaining soy sauce.
The pork has a thin coating without dry starch lumps.
Divide each of the filling/batter oil, salt, sugar, soy and any cumin into two equal portions. Mix one portion of each with pork and all the starch; reserve the other portions for batter. Cover the filling and refrigerate for 30 min. Mince garlic and chop scallion.
The pork is evenly seasoned and marinating under refrigeration.
Toss celtuce and optional radish with the salting salt and set a 10 min timer. Rinse off surface salt with drinking water and drain.
The batons have released some liquid but remain crisp and are rinsed.
Mix ribs with beans, aromatics, both soy sauces, oyster sauce, sugar, starch, marinade water and oil until evenly coated. Cover and refrigerate for 30 min.
Ribs are evenly coated with a thin sauce and fermented beans in a covered bowl.
Dice chicken into 2–3 cm pieces without rinsing it. Mix with cooking wine, about one third of the light soy, salt and white pepper. Cover and refrigerate for 10 min; clean hands and equipment afterward.
Chicken cubes are similar in size and evenly coated in marinade.
Slice pork belly about 5 mm thick and mix with soy sauces, cooking wine, ginger, garlic, sugar and optional chili bean paste. Cover and refrigerate for 30 min rather than leaving raw meat at room temperature.
Pork slices are evenly thick and coated in marinade.
Mix chicken with salt, dark soy, cooking wine and marinade starch. Gradually add a little cooled infusion until tacky. Reserve the rest separately, cover the chicken and refrigerate for 1 hr.
Chicken has a tacky starch coating without pooled marinade.
Blot pork dry and cut evenly small pieces without rinsing raw meat. Mix with marinade salt, cover and refrigerate for 20 min. Clean raw-meat equipment before using it for vegetables.
The pork pieces are evenly sized with no surface droplets.
Pat thawed chicken dry without rinsing raw poultry. Mix with the seasoning and marinade oil, cover and refrigerate with a 15 min reminder; wash hands and equipment after raw chicken.
Chicken is evenly coated and marinating in the refrigerator.
Mix beef with wine, peppercorns and ginger, cover and refrigerate with a 4 hr first reminder. The source permits a longer marinade, always refrigerated; there is no need to pierce raw meat.
Beef marinates covered in the refrigerator.
Wash, stem, deseed and cut peppers; crush garlic and mince ginger. Thinly slice pork on a separate board without rinsing raw meat. Mix with marinade salt, light soy and oyster sauce, cover and refrigerate with a 10 min reminder.
Vegetables are ready and pork marinates in the refrigerator.
Coat beef with soy sauce, starch and marinade oil. Cover, refrigerate and set a 30 min reminder. Wash hands and equipment after raw meat.
The beef is evenly coated and marinating under refrigeration.
Mix pork with salt, spice, pepper, optional MSG and bouillon, both forms of Sichuan pepper and soy. Work the aromatic water in gradually until absorbed, then cover and refrigerate for 30 min.
The pork is evenly seasoned without a large liquid pool.
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