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Ingredients for Chinese Corn Soup
Cooking Chinese Corn Soup
Finishing Chinese Corn Soup
Ingredients for Chinese Lettuce & Beef Soup
Slicing Lettuce & Beef for Chinese Soup
Finishing the Lettuce & Beef Chinese Soup
Ingredients for Chinese Steamed Egg Custard
Mixing Ingredients for Chinese Egg Custard
Steaming Chinese Egg Custard
Finishing the Chinese Steamed Egg Custard
Garnishing the Chinese Steamed Egg Custard
Ingredients for Chinese Tomato Scrambled Eggs
Beating the Eggs & Chopping the Onions for Chinese Scrambled Eggs
Peeling & Chopping Tomatoes for Chinese Scrambled Eggs
Cooking & Garnishing Chinese Scrambled Eggs
Ingredients for Chinese Stir-Fry Beef Recipe
Peeling the Ginger & Garlic for Chinese Stir-Fry Beef
Preparing the Shallots & Beef for Chinese Stir-Fry Beef
Making the Sauce for Chinese Stir-Fry Beef
Making Chinese Stir-Fry Beef
Ingredients for Chinese Steamed Fish
Preparing the Fish Fillet for Chinese Steamed Fish
Cutting the Ginger & Green Onion for Chinese Steamed Fish
Steaming the Fish Fillet for Chinese Steamed Fish
Garnishing the Chinese Steamed Fish Fillet
Ingredients for Chinese Stir-Fry Potatoes
Cutting Potatoes for Chinese Stir-Fry Potatoes
Cutting Garlic & Chili Pepper for Chinese Stir-Fry Potatoes
Garnishing Chinese Stir-Fry Potatoes
Ingredients for Chinese Stir-Fry Cabbage
Cutting the Cabbage for Chinese Stir-fry
Making Chinese Stir-fry Cabbage
Summary: How to garnish the fish fillet for Chinese steamed fish; learn more about making Chinese food in this free cooking video.
"Hello my name is Hui on behalf of Expert Village. I'm going to show you quick and easy everyday Chinese dishes. After the fish is cooked, we would put the green onions on the top of the fillet until it is smoking hot. Then we would put the oil over the green onion and the fish you would smell the aroma of green onions all over the kitchen. Last but not least, we would put the light soy sauce over the edge of the plate. Then the fish is done. For variation, you can even put slice of suteki mushrooms or a country ham over the top of the fish. "
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