Ingredients

• Chicken thighs (2 pieces)
• Red bell pepper (half)
• Green bell pepper (half)
• Onion (half)
• Potato (1, preferably yellow-fleshed for a starchier, creamier texture)
• Black pepper (freshly ground for the best aroma)
• Soy sauce
• Cornstarch
• Dark soy sauce
• Oyster sauce
• Salt
• Oli

Preparation

1. Marinate the Chicken: Debone the chicken thighs and cut them into strips. Marinate with cornstarch, soy sauce, and freshly ground black pepper. You don’t need a long marination—just prepare the chicken first, and by the time you’re done with the other ingredients, it’ll be ready.
2. Make the Black Pepper Sauce: Combine a generous amount of black pepper, soy sauce, dark soy sauce, oyster sauce, a pinch of salt, and half a bowl of water. Mix well.
3. Prep the Veggies: Slice the red and green bell peppers into strips (use non-spicy varieties). Slice the onion into strips. Peel and cut the potato into chunks. Yellow-fleshed potatoes are ideal as their higher starch content makes the sauce thicker during cooking.

How to Cook Black Pepper Chicken with Potatoes

Step 1: Heat oil in a pan, then pan-fry the chicken strips. I like to cook them until they develop a slight char for extra flavor. Thanks to the cornstarch, the meat will remain tender even with longer cooking.

Step 2: Once the chicken is cooked, add the potato chunks and stir-fry together. Potatoes take longer to cook, so let them fry a little longer here.

Step 3: When the potatoes are halfway cooked, pour in the black pepper sauce and mix well. Then add enough water to just cover the potatoes and chicken. Cover and simmer until the potatoes are tender. Adding water prevents the dish from drying out during cooking.

Step 4: Check if the potatoes are cooked by pressing them with a spatula—they should mash easily. At this point, add the onion, red bell pepper, and green bell pepper. Stir-fry everything together. Taste and adjust the seasoning with salt if needed.

Stir-fry until the bell peppers and onion are slightly softened but still crisp, then remove the dish from heat.

Tips

This dish looks stunning on the plate with its vibrant colors! And don’t waste the flavorful sauce—after finishing the main dish, cook some noodles and toss them in the remaining sauce for an additional treat. Enjoy!

The base flavor comes from tomatoes, which pair wonderfully with beef. Other recommended ingredients include vegetables, tofu, meatballs, mushrooms, or rice noodles—classic hot pot components. Let’s get started!

Ingredients

Note: The ingredient amounts below are what I used personally. Feel free to adjust quantities based on your needs or pot size.

• Beef: 147g, sliced thinly
• Pork meatballs: 10 pieces (135g)
• Bean sprouts: 136g
• Enoki mushrooms: 163g
• Baby cabbage: 111g
• Tomato: 1 (192g), peeled and diced
• Ginger: 4.5g, sliced
• Garlic: 10.6g, minced or chopped
• Bird’s eye chili: 1 (3.4g), sliced into thin rounds
• Scallions: 2 stalks, white and green parts separated, chopped
• Dark soy sauce: 1/4 tsp
• Oyster sauce: 1/4 tsp
• Light soy sauce: 1 tsp
• Salt: 1/2 tsp
• Water: 50ml
• Oil: 1–2 Tbsp

Preparation

Make a crosscut on the tomato, place it in boiling water for a few seconds, and the skin will peel off easily. Before cooking, mix dark soy sauce, light soy sauce, oyster sauce, salt, and water into a sauce. You can marinate the beef with some light soy sauce, oyster sauce, and cornstarch. If your beef is fresh and tender, and you prefer its natural flavor, marinating isn’t necessary.

How to Make Beef One-Pot Dish

I use a clay pot to cook this dish. You can also use other types of pot.

Step 1: Sauté the Aromatics

Dry the clay pot thoroughly, then heat it and add oil. Once the oil is hot, add ginger, garlic, and the white parts of the scallions. Sauté until fragrant, then add the diced tomatoes and stir-fry.

Step 2: Layer the Ingredients

Once the tomatoes release their juices, turn off the heat. If there isn’t enough liquid, add a bit of water to prevent the dish from drying out during cooking.

Start layering the ingredients:

1. Place baby cabbage and enoki mushrooms at the bottom.
2. Add the bean sprouts next.
3. Finally, arrange the pork meatballs and beef on top.
4. Pour the prepared sauce evenly over the ingredients.

Note: The sauce serves two purposes—flavoring the dish and adding moisture to prevent burning during cooking. If you use many leafy vegetables, pour the sauce before layering the ingredients to ensure even distribution and avoid burning.

Step 3: Cook and Serve

Cover the pot and cook on medium-low heat for 5–7 minutes. If the ingredients cook quickly, the dish is ready as soon as the beef is fully cooked.

Once done, the aroma will be irresistible. Serve with rice, enjoy it on its own, or boil some noodles in the leftover broth. This dish is perfect for a solo meal!

Ingredients

• Shrimp (any quantity)
• 1 small red chili (2g)
• 1 clove of garlic (4.2g)
• 2 slices of ginger (3.5g)
• 1 stalk of green onion (5g)
• 1/2 tsp vinegar
• 1.5 tsp soy sauce for steamed fish (optional)
• 1.5 tsp light soy sauce
• 3 tsp water

When I’m in a hurry, I simply wash the shrimp and cook them as-is. If I want a prettier presentation, I trim the shrimp’s whiskers and legs to make them look neat.

What is shrimp dipping sauce made of?

If you don’t have all the listed seasonings, the essentials are light soy sauce, vinegar, ginger, and garlic—basic staples for many seafood dishes.

Finely chop the ginger and garlic, then place them in a small bowl. Add the vinegar, light soy sauce, steamed fish soy sauce, and 3 tsp of water. Don’t add the green onion or chili yet.

How to Make Boiled Shrimp

Method 1 (Steaming)

This slightly more elaborate method uses a steamer to preserve the shrimp’s maximum freshness and sweetness.

1. Bring water to a boil in a pot. Place the shrimp on the steamer tray.
2. Put the dipping sauce ingredients (excluding the green onion and chili) in a small dish and place it in the steamer along with the shrimp.
3. Steam for about 5 minutes, or until the shrimp turn completely red. At this point, the shrimp are perfectly cooked and tender.
4. Turn off the heat, add the green onion and chili to the dipping sauce, and let them steam together for a few seconds.
5. Serve the shrimp with the sauce. For easy peeling, just tear the small section of the shell on the shrimp’s back.

Why do I steam the dipping sauce?
Cooked seasonings are less sharp and pungent. Steamed garlic also loses its strong, lingering smell, so it doesn’t leave a heavy garlic odor on your breath.

Method 2 (Boiling)

1. Bring a pot of water to a boil. Add the shrimp and cook until the water comes to a boil again and the shrimp turn completely red.
2. For the sauce, mix the green onion, ginger, garlic, chili, soy sauce, vinegar, steamed fish soy sauce, and water in a bowl. No need to heat or steam the sauce for this method.
3. Serve the boiled shrimp with the dipping sauce.

What do you put in the water when you boil shrimp?

If the shrimp are fresh, you don’t need to add anything. However, if you’re worried about any fishy smell, you can add green onion, ginger, and a splash of cooking wine to the boiling water for an effective deodorizing effect.

Ingredients

• 355g eggplant
• 37g green chili peppers (spiral peppers)
• 1 small red chili (3g), finely chopped
• 10g garlic, minced
• 2 green onions (15g), separated into white and green parts
• 1/4 tsp dark soy sauce
• 1 tsp light soy sauce
• 1/2 tsp salt
• 1/4 tsp chicken bouillon powder
• 3 tbsp lard

Preparation

Slice the eggplant diagonally into thin, even pieces (see photo for reference). Even slices ensure consistent cooking.

Soak the sliced eggplant in water to prevent oxidation and discoloration. Soaking also helps reduce oil absorption during frying. Before cooking, rinse the eggplant 3–5 times, then squeeze out as much water as possible by hand.

Cut the spiral peppers into rounds, then chop each round into thirds.

Mince the garlic and red chili. Separate the green onion into white and green parts—cut the white part into small segments and chop the green part into fine pieces.

For this dish, lard is key. It enhances the aroma and flavor, especially with vegetables. Since eggplant absorbs oil easily, I used 3 tablespoons.

How to Stir Fry Sliced Eggplant

This dish works best in a cast-iron wok, as it adds a smoky flavor (“wok hei”) and cooks the ingredients quickly, preserving their freshness.

Step 1: Heat the cast-iron wok and add lard. Once the lard melts, add the white part of the green onion and garlic. Stir-fry until fragrant. Then, add the green chili peppers and eggplant. (If you want a more vibrant color, add the green peppers later.)

Step 2: When the eggplant is about 80% cooked, add the dark soy sauce, light soy sauce, salt, and chicken bouillon. Stir well to combine.

Step 3: Once the eggplant is fully cooked, add the red chili and the green part of the green onion. Mix everything thoroughly, then remove from heat and serve.

This dish is incredibly aromatic and pairs perfectly with rice. Give it a try!

This dish uses simple ingredients and is easy to prepare, making it perfect for busy people. I’ve slightly adjusted the recipe so that the tomatoes and eggs blend better, giving the eggs a softer texture. Though the presentation may not be as traditional, the taste is excellent.

Ingredients for Tomato and Egg Stir Fry

• 2 tomatoes (about 325g)
• 2 eggs
• 2 green onions, about 10-15g
• 1 tbsp oil
• 1/4 tsp salt

Choose deep-red tomatoes for the best flavor, as they’re juicier and more flavorful when cooked. Rinse the tomatoes and chop them into small pieces.

Green onions are the soul of this dish; without them, I might not enjoy it as much. Slice the green onions. Beat the eggs in a bowl. Eggs and green onions are a perfect match—I love them!

This dish is light, and since I’ve modified the cooking method to skip pan-frying the eggs separately, it requires less oil. If you prefer a slightly sweet taste, you can add a bit of sugar.

How to Stir-Fry Tomato and Egg

You can use a nonstick or stainless-steel pan for this dish, but avoid using a cast-iron pan, as it may react with the tomatoes’ acidity. The acid in tomatoes can interact with the iron, giving the dish a metallic taste and possibly causing slight oxidation on the pan’s surface.

Step 1. Dry the pan and add the oil. Once hot, add the tomatoes.

Step 2. Stir-fry until the tomatoes soften and release their juice. Add salt to season.

Step 3. Pour in the beaten eggs. Once the eggs start to set, stir gently.

Step 4. When the eggs are fully cooked, sprinkle with green onions, stir to mix, and remove from the pan.

I missed the timing while taking photos; ideally, the dish should be removed from the heat a bit earlier for softer eggs and more juice. If needed, adding a splash of water can give the dish a saucier texture, perfect for mixing with rice.

I love the refreshing aroma of green onions combined with the flavors of egg and peas. This is a simple, quick dish that holds a special place in my childhood memories. The best part? It takes just 10 minutes to make and requires only a few basic ingredients.

Ingredients

• 160g green peas
• 2 eggs
• 2 green onions, around 10g
• 1/4 tsp salt
• 1/4 tsp chicken bouillon
• 1 Tbsp oil

The key to this dish is using tender peas. If the peas are fresh and soft, half the work is done. Old or tough peas won’t taste as good; the flavor here really depends on the quality of the peas. Rinse the peas well and drain thoroughly. Be sure to dry them to avoid too much splattering when they hit the oil, though a bit of splattering is unavoidable.

Beat the 2 eggs in a bowl and set aside. The green onion is essential to this dish; unless you dislike it, don’t skip it! The amount of egg can vary to your taste; I the eggs in this dish, so I use two eggs. This dish doesn’t require a lot of oil, as it’s meant to have a light and refreshing flavor.

How to Stir Fry Green Peas with Eggs

Step 1: This dish works best with a non-stick or stainless steel pan. I use a non-stick skillet. Heat the pan and add oil. Once the oil is hot, add the peas. Be cautious of splattering due to any residual moisture on the peas.

Step 2: Stir-fry the peas briefly. As they begin to change color, pour in just enough water to level with the peas. If you’re using fewer eggs, you can reduce the amount of water slightly.

Step 3: When the water starts to boil, add the salt and chicken bouillon. Then pour in the beaten eggs.

Step 4: Once the eggs are cooked, sprinkle with chopped green onions, mix everything well, and it’s ready to serve. The aroma of green onion fills the air, and the peas and eggs come together in a bite that leaves a lingering, savory flavor.

Enjoy the delicate flavors of this easy, nostalgic recipe!

Ingredients for Sour and Spicy Shredded Potatoes

• 310g potato
• 11g garlic
• 1 green chili pepper
• 2 small red chili peppers
• 2 tbsp oil
• 1/4 tsp salt plus an extra pinch
• 1 tsp soy sauce
• 1 tsp vinegar
• 1/8 tsp chicken bouillon powder

White potatoes are ideal for this dish as they are less starchy and crispier, but yellow potatoes also work well and taste good.

Prepare the Potatoes: Peel and shred the potatoes. I usually use a grater, which gives a consistent thickness.

After shredding, soak the potatoes in water to prevent discoloration and to remove some starch, which gives a crispier texture.

Prepare the Chilies and Garlic: Slice the green chili (I used long, spiral chili) and mince the small red chilies and garlic.

How to Cook Sour and Spicy Shredded Potatoes

Step 1. Drain the Potatoes: Before cooking, drain the shredded potatoes thoroughly.

Step 2. Heat the Oil: Use a non-stick pan and heat it until hot, then add 2 tbsp of oil.

Step 3. Stir-fry the Garlic: Add the minced garlic to the hot oil and stir-fry until fragrant.

Step 4. Add Potatoes and Chilies: Add the shredded potatoes, green chili, and red chilies, and stir-fry for 1-2 minutes. For a crunchy texture, avoid overcooking.

Step 5. Season the Dish: Add soy sauce, vinegar, chicken bouillon, and salt. Stir-fry until evenly mixed, tasting to ensure the potatoes are done to your liking.

And that’s it! Your tangy, spicy shredded potatoes are ready to serve. It’s that simple—give it a go and enjoy!

Ingredients for Potato Vegetable Pancakes

• 2 green onions (about 9g)
• 160g potatoes
• 50g carrots
• 110g cabbage
• 2 eggs
• 5 tbsp flour
• A dash of black pepper
• 1/4 tsp salt
• Oil for frying

Preparation

1. Chop the green onions into small pieces and set aside.

2. Peel the potatoes and carrots. Using a shredding tool, grate both vegetables. Choose the smallest shred size to ensure even cooking and a uniform texture.

3. Remove the hard core from the cabbage, then thinly slice it. The cabbage can be slightly thicker than the carrots and potatoes, as it cooks faster.

4. Place all vegetables in a large bowl, add salt and black pepper, and mix well. Let it sit for 10 minutes, then drain any excess water that comes out.

5. Add the chopped green onions, flour, and eggs to the vegetable mixture. Stir with chopsticks until everything is well combined.

How to Cook Potato Vegetable Pancakes

I used a non-stick frying pan to cook these potato vegetable pancakes.

Step 1. Heat a non-stick frying pan over medium-low heat. Lightly oil the pan or spray a thin layer of oil.

Step 2. Use chopsticks to pick up a portion of the vegetable mixture, then place it in the pan and press gently to flatten. Stir the vegetable mixture before each scoop to prevent the flour and egg from settling at the bottom. Repeat until the pan is full; a medium pan can usually hold about 4 pancakes at a time.

Step 3. Let the pancakes cook without moving them for about 1 minute. Gently shake the pan to see if the pancakes slide around—this means they’re ready to flip. Cook both sides until golden brown, and the vegetables have softened.

Step 4. Once both sides are golden, remove from the pan. Let the pancakes cool slightly and enjoy while warm for the best texture!

The amount of ingredients I prepared this time made two batches. Isn’t it easy and quick? Give it a try!

Important Tips for Rendering Lar

Before we jump into the detailed steps for rendering lard, refer to the FAQs below to learn more about it and keep these tips in mind:

1. Make sure the pork fat doesn’t contain skin, and avoid any water droplets during the rendering process, as this can cause the lard to splatter.
2. Stir the lard occasionally to prevent burning but do so carefully to avoid adding water, which could cause splattering.
3. Ensure that the container for the rendered lard is completely dry, as any water can cause splattering or even break the container.

6 Methods to Make Lard

1. How to Render Lard on the Stove with an Iron Wok
2. How to Render Lard in a Microwave Oven
3. How to Render Lard in an Air Fryer
4. How to Render Lard in a Crock Pot
5. How to Render Lard in the Oven
6. How to Render Lard in an Instant Pot or Rice Cooker

1. How to Render Lard on the Stove with an Iron Wok

This is my preferred method using an iron wok, which is ideal for rendering pork fat to lard. After rendering, the wok gets seasoned, which maintains its non-stick properties. Iron woks also handle high temperatures well, which is essential for the long, slow rendering process.

Prepare 2 tbsp of cooking wine, 20g of ginger slices, and 2 tied green onions (or a few large scallion segments if green onions aren’t available). These ingredients will add aroma and reduce the porky smell, but they need to be added at different stages. If you enjoy the taste of star anise, prepare two pieces.

Here are the detailed steps to render lard:

Step 1. Cut the pork fat into small pieces, add to a pot of cold water, and blanch with 2 tbsp cooking wine to remove any strong odor. Once the water comes to a boil, simmer for a minute or two, then strain. Rinse the fat with warm water to remove any scum. Avoid cold water, as it could solidify the fat and make it harder to clean.

Step 2. Place the blanched pork fat back into the wok. Add just enough water so that it is visible beneath the pieces of fat without fully covering them. Bring to a boil on high heat. The water helps distribute the heat evenly and prevents burning, although it will lengthen the rendering time, as the water must evaporate before the lard can begin to render.

Step 3. Stir occasionally to prevent sticking and burning, as this could result in a yellowish, bitter lard. When the water turns milky white, the lard will start to render. At this point, reduce the heat to medium-low.

Step 4. Once the water has evaporated and the lard turns clear, add the scallions and ginger, and, if desired, the star anise.

Step 5. When the lard starts to smell fragrant and turns a light yellow, reduce the heat to low and continue rendering. Use a stainless steel strainer to press down on the fat while scooping out the rendered lard.

The lard you scoop out should be light yellow when hot and turn white when solidified. If you render all the lard until the very end, it will become brownish, and solidified lard will take on a yellow tint. A ceramic or stainless steel container works best for storing rendered lard.

Step 6. At the very end, when there are more impurities in the lard, it will be somewhat yellow. Filter it into a separate bowl with a fine mesh strainer. After cooling, you’ll have a large bowl of smooth, white lard, with a texture reminiscent of ice cream.

2. How to Render Lard in a Microwave Oven

Blanch the pork fat as above, then place it in a microwave-safe container, such as a ceramic bowl. Add scallions and ginger, cover with a paper towel instead of a lid to prevent steam buildup, and microwave for 10 minutes. Check the fat, stir, and continue microwaving for another 5 minutes. If there is still fat remaining, repeat in 5-minute increments until the cracklings are golden brown. Finally, filter the rendered lard using a strainer.

3. How to Render Lard from Pork Fat in an Air Fryer

Blanch the pork fat following the stove-top method, then spread the fat evenly in the air fryer basket. Add the scallions and ginger, set the air fryer to 200°C (392°F) for 30 minutes, and stir halfway through. Continue cooking until the fat is golden brown and shriveled. You can also check with chopsticks to see if more oil can be released. Filter the oil using a stainless steel strainer and pour it into a container.

4. How to Render Lard in a Crock Pot

Blanch the pork fat and place it in a crock pot with a cup of water. Start on high without the lid. When the water turns milky or begins rendering, switch to low. Add ginger and scallions for aroma as the fat renders. Stir occasionally to prevent sticking. When the lard turns clear, you can start scooping it out.

5.How to Render Lard in the Oven

Blanch the pork fat and place it in a deep stainless steel pot with ginger slices and scallions. Place the pot in a 200°C (392°F) oven for 30 minutes, then check to see if more time is needed. With 300g of fat, the process may take 40 minutes at 200°C. When the fat is golden brown and the lard is clear, strain out the rendered lard.

6. How to Render Lard in an Instant Pot or Rice Cooker

Blanch the pork fat, place it in the inner pot, and add a cup of water, keeping the lid off. Use any setting on an instant pot, or if using a rice cooker, select the “cook” function. Stir the fat periodically. Once the water turns milky, rendering has started. When the water has evaporated, and the liquid turns clear, add ginger and scallions. Follow the first method to strain the lard.

FAQs about Rendering Lard

You may still have some questions about making lard. I hope the FAQs below cover your concerns, but if not, feel free to comment at the end of this post.

1. Is lard healthy for you?

Aside from its unique flavor in cooking, lard is also considered beneficial in traditional Chinese medicine. It is believed to help with reducing dampness (Shiqi), alleviating bloating, lubricating the intestines, and relieving constipation. From personal experience, I feel these benefits too. However, since lard is high in saturated fat, it may pose a risk for those with high cholesterol or cardiovascular issues if consumed in excess.

2. What Type of Pork Fat Is Best for Rendering Lard?

The fat used for rendering lard is typically leaf lard and fatback. Leaf lard has a higher yield and finer texture, producing a mild-flavored oil with almost no pork scent, although the leftover cracklings are less tasty. Fatback, on the other hand, has a slightly lower yield but carries a stronger pork flavor, creating a richly aromatic lard with crispy cracklings that can be enjoyed on their own.

3. Do You Need to Add Anything Else When Rendering Lard?

It depends on personal preference. If using the lard for baking, it’s best not to add anything. For stir-frying, I usually add scallions and ginger for aroma. Some people add star anise or cooking wine to reduce the porky smell, while others add Sichuan peppercorns or salt in the container to extend the shelf life.

4. How Do You Deal with the Rendered Pork Fat?

Once cooled, the cracklings can be eaten as is, or you can stir-fry them with salt or dip them in sugar. They’re also great for stir-frying vegetables like lettuce, romaine lettuce, or water spinach.

5. How Long Does it Take to Render Lard?

The time depends on the method. Rendering on the stove with an iron wok is generally the quickest and allows the most control over the heat. With a small amount of pork fat, it can take as little as 30 minutes. Other methods, like using a crock pot or rice cooker, can take several hours since the power is low.

Ingredients

• 3 crabs, about 150g each
• 2 green onions, cut into large sections
• Ginger: divided into two portions, one of about 25g for the crab roe sauce, and three slices for steaming the crabs
• 150g noodles
• 4 tbsp lard
• 1/2 tsp oyster sauce
• 1/2 tsp light soy sauce
• 1 tsp Shaoxing wine
• 1/4 tsp salt
• 1 tsp cornstarch
• Hot water

For best results, use Chinese mitten crab, which has more roe. Before cooking, mix the cornstarch with 100ml water to make a slurry.

How to Make Crab Roe Noodles

Step 1. Use a brush to thoroughly clean the crabs’ shells. Place each crab belly-up and top each with a slice of ginger. Steam the crabs over cold water for 15 minutes. Once cooked, separate the crab roe and meat, setting them aside. Don’t discard the crab shells.

Step 2. In a pan, add 2 tbsp of lard, ginger, and green onions, then place the crab shells in the pan to sear on low heat, being careful not to burn them. Once the shells are crispy and aromatic, add hot water to cover the ingredients and bring to a boil on high heat. Simmer for 5–10 minutes, depending on how much liquid is in the pan. Once done, strain the broth into a bowl, discarding the crab shells, to leave a clear crab stock.

Step 3. In a pan, add the remaining 2 tbsp of lard and sauté the crab roe over low heat until fragrant and releasing oil. Then, increase the heat and add the crab meat, soy sauce, oyster sauce, and a splash of Shaoxing wine which removes any fishiness and enhances flavor. Stir them until well mixed. Pour in the prepared crab stock, bring to a boil, then reduce the sauce by simmering. Add salt and the cornstarch slurry, stirring continuously until the sauce thickens to avoid sticking.

Step 4. Cook some noodles. Adjust the amount of noodles based on the amount of crab roe sauce.

Place the cooked noodles onto a plate, pour the prepared crab roe sauce over, and mix well. Now you can enjoy the incredibly fresh and unforgettable Crab Roe Noodles! Enjoy while hot, as it may taste fishy if it cools down.