Comments on: Shui Zhu Pork- Szechuan Pork in Spicy Broth

By: Elaine

Elaine — Tue, 21 Jan 2025 07:46:47 +0000

In reply to Cheryl. Hi,Cheryl This is mainly due to your excellent cooking skills

Cheryl — Tue, 14 Jan 2025 17:04:23 +0000

This is the spiciest dish I have ever cooked but it was so fragrant and flavorful! I used pork shoulder and it came out very tender.

Elaine — Wed, 04 Oct 2023 07:22:36 +0000

In reply to GraceeNolaan. Gracee, subscribe to the mail list on the menu.

GraceeNolaan — Sat, 19 Aug 2023 12:59:18 +0000

I need more recipes so You can send the news letter for me

Lily — Wed, 10 May 2023 13:56:28 +0000

In reply to Milos Blagojevic. I hate to ask but is there a substitute or can I leave out the doubanjiang? I have everything but that.

Elaine — Tue, 15 Jun 2021 00:05:04 +0000

In reply to Adri. Sorry, Adri. I missed cooking wine in the ingredient list. Thanks for the information.

Adri — Mon, 14 Jun 2021 23:15:16 +0000

Sorry! Please replace “recipe” with “ingredient list” in my last comment anout cooking wine!

Adri — Mon, 14 Jun 2021 23:12:40 +0000

Cooking wine is mentioned only in instructions. I can’t find mention of wine in narrative or recipe. What type do you recommend? Thank you!

William Lafarge — Mon, 07 Jun 2021 12:11:05 +0000

In reply to Andreas. I put minced mice meat in mine.