Groupers1 have few bones and are best when sliced and stir-fried. For stir-frying, the more thinly sliced the grouper’s flesh the better. Lightly season the fish with autumn sauce, then mix it with starch-powder and egg-white before putting it into the wok to stir-fry, adding the appropriate seasonings while stir-frying. The oil that should be used here is vegetable oil.
Notes: 1The grouper in this section is referred to as jiyu (季魚) or as “鲫魚”. It is one of many species of groupers from the genus Epinephelus. It is also known more commonly as shibanyu (石班魚) or sometimes just banyu (班魚). The latter name should not be confused with the fish described in River Delicacies 5: Snakehead Fish (班魚).
“Pull the breast meat off a pheasant and season well with light soy sauce. Wrap the breast meat in a sheet of caul-fat and fry it in a flat-bottomed iron pot. The meat can be either wrapped as flat squares or as rolls. This is one method. One can also slice the pheasant meat and stir-fry with seasonings, or do so with its diced breast meat. The whole pheasant can also be braised in the manner for the domestic chicken. Another method is to first fry the meat in oil, then pull it apart into thin shreds, toss it with wine, autumn sauce, vinegar, and celery together as a cold dish.
Finally, one can also serve the raw meat sliced to be cooked in a hot pot and eaten immediately when done. The problem with this latter method is that when the meat is still tender it still lacks flavour, but by the time the flavour has infused the meat it is already too tough.”
Doing the comments footnotes this time since it presents the concepts more clearly. That and I’m being lazy today:
: The Chinese phrase for pheasant is “wild chicken”. This makes sense and is quite an accurate observation since a domesticated pheasant is very similar to the modern chicken in taste and texture and they are of the same family Phasianidae. In fact, genetic studies on the modern chicken pins their closest wild relative as the wild red junglefowl with some other wild pheasant relatives (green and grey junglefowl) mixed in.
: We can see from this that Yuan Mei is not completely adverse to the hotpot after all (See previous section on Chafing dishes), though he is still critical of this class of cooking techniques. I wonder if this aversion is rooted in prejudice since it is one of those techniques favoured by the Mongolian and Western Asian peoples.
“Take a chicken weighing either two jin or three jin. If it weighs two jin, use one rice bowl of wine and three rice bowls of water. If it weighs three jin, increase the quantity of wine and water accordingly. Cut the chicken into large pieces, then heat up two liang of vegetable oil. Fry the chicken in the oil over high heat until done. Next, boil the fried chicken in the wine for ten to twenty moments, then add the water and cook for another two to three hundred moments. Finally, add one wine cup of autumn sauce. When serving add one qian of white sugar. This is a recipe from the house of Tang Jinghan.”
“Chop cooked chicken breast into small morsels the size of soybeans and toss evenly with light soy sauce and and wine. Roll the chicken morsels in dry flour until well coated then stir-fry them in a wok using vegetable oil.”
A cluster of pearls served to you in a bowl…that definitely sounds better than “pan-fried chicken niblets”.
“Chop the chicken into pieces, and fry lightly in two liang of vegetable oil. To the chicken, add one rice bowl of wine, one small cup of autumn sauce, one rice bowl of water, and braise until seventy percent done. Cook the chestnuts beforehand until tender and add them along with bamboo shoots to the chicken and continue braising until the chicken is fully done. Plate and garnish with a large pinch of sugar.”
Pork(List of the Ceremonial Animal)::Furong Pork
Slice one jin of lean pork, dip each of the slices in light soy sauce, and let them dry in open air for two hours. Shell forty large shrimp and cut two liang of whole lard into small dice. Place one whole shrimp and a piece of lard on each slice of pork and pound the shrimp and lard flat onto the pork. Place the pork in boiling water to cook through. 
Heat half a jin of vegetable oil, place the pieces of pork onto a large skimming spoon, and ladle hot oil over them until done. Bring to boil half a wine-cup of autumn sauce, one cup of wine, and half a tea-cup of chicken broth, and pour on top of the pork. Finish by adding steamed rice noodles , green onion, and Szechuan pepper to the pork before serving.
: This is same “furong” as “fu-young” in egg fu young. In Chinese cuisine, the name of this complex-looking hibiscus flower is given to irregularly shaped foods or egg-based dishes. In Northern China, egg-based foods are almost almost always called “furong”-something.
: The steps here as described in this first part by Yuan Mei are pretty vague and incomplete, and required me to look up a few contemporary recipes to piece things together. Basically, it’s a translation with a few bits added here and there to make things make sense.
: Zhengfen (蒸粉) should be a type of steamed rice noodle, it seems rather strange to use it in a Chinese dish in such a manner that I’m wondering whether I got this wrong.
Pork(List of the Ceremonial Animal)::Tuosha Pork 
Take a chunk of pork, remove the skin and chop the meat until it is thoroughly minced. For each jin of pork stir in the yolks and whites of three chicken eggs, then mash the mixture until its texture is fine and smooth. Mix in half a wine cup of autumn sauce and chopped green onion, then wrap this mixture in a large sheet of caul fat. Pan fry the wrapped meat in four liang of vegetable oil until both sides are done and remove it from the wok.
Unwrap the meat  and simmer it gently in one tea cup of good wine and half a wine cup of light soy sauce. Remove it from the wok, slice, and finish with a topping of garlic chives, shitake mushrooms, and cubes of bamboo shoots.
: Despite its fancy name, this is basically Chinese-styled meatloaf.
: I believe this step of removing the wrapper around the cooked meat is the namesake of the dish. “Tuosha” (脫沙) literally means “removing the layer of sand” and is used by jade hunters to describe removing the outer sandy/hazy layer on a chunk of raw jade. Removing the crusty fried caul fat would have this effect. Another interpretation is that “sand” (沙) in this case may be a shorthand for gauze（紗布), which would refer to the gauzy caul fat used in the preparation of the dish that has to be removed before finishing and serving, hence lifting the gauze. Yet another interpretation, would be that the “sand” (沙)acutally refers to a veil (面紗), and thus the name of this dish would be “lifting the veil”. A name wih slight flirtatious connotations?