Dry sherry wine.
It you cannot obtain Chinese rice wine, dry, pale sherry is
a good option. Do not use sweet or cream sherries. Like sweet
sherry are not sutible.
Used in stir-fry, steam, double boil, marinating, stew, braise.Chinese
chef normally used Chinese cooking wine, but dry sherry wine
is a good option.
Cooking wine can be used to remove fishy, meaty or green smell
during cooking. Can be also used in drunken shrimp recipe. Where
live shrimp or prawns are soak in cooking wine for a few min.
before cooking. Steam fish with a dash of cooking wine will
remove fishy smell or mud smell from fresh water fishes. Like
catfish, talipah fish.
When used in marinating meat, it work like a meat tenderizer.
Keep tightly corked at room temperature; they will last indefinitely.