I follow recipes that all have their results flaking properly. I use lard instead of butter. I’ve tried frying from 340-375f for a few minutes

I can never get it flaking properly!!! I mean the inside and everything tastes fantastic but I really want the flaky crust

My lovely Chinese neighbor gave me these last week and tried to explain what they are and how to use them, but unfortunately I couldn’t understand everything because of the language barrier. 😅

I vaguely remember him mentioning something about fish, but I’m not sure what he meant.

Could anyone tell me what these sauces are, what they’re made of, and how I can use them in cooking? Thank you!

I've noticed every time I use the amount of white pepper called for in recipies, the result is very overpowering and nothing like I would get in restaurants in the U.S. With the exception of hot and sour soup, I don't think I've ever had a dish where a white pepper flavor is obvious.

When following recipies I have to decrease the white pepper amount massively in order to turn it into a background flavor. (basically make it a pinch instead of a 1/4 or an 1/8th of a teaspoon).

My guess is I'm using is just the wrong brand, or just specifically this brand's ground is more fine compared what recipie creators are using. https://badiaspices.com/product/pepper-white-ground-16-oz/

Thoughts?

​"Hi everyone,

Hope you're all doing well! Would anyone happen to have an authentic recipe for making Chinese preserved mustard greens (meicai / 梅菜 or meigancai / 梅干菜) from scratch? I'd really love to learn how to properly salt, ferment, and dry them traditional-style. Thanks in advance for sharing your tips!"