Ang Zhao in Hokkien is red glutinous wine lees (紅糟) and is used in various Hokkien and Foo Chow cuisines. Ang zhao is the lees of the fermentation of red glutinous wine . I have few tubs of ang zhao which I really treasure and it can keep for years in the refrigerator. I also blended some of the ang zhao to make it more fine and smooth.
Here is a simple dish using blended ang zhao which I cooked it on the 5th day of Chinese New Year. Hope you all like it 🙂