(Chinese version of recipes) 46. 韮菜豆腐煮烧腩 韮菜 240 克，切皮，板豆腐 3 件，每件切开 2 块，在清水中泡过，稍煎香铲起。烧腩 240 克，斩件。用些蒜蓉，面豉起锅，爆过烧腩，韮菜头茎，下些水，调味，放下豆腐同煮片刻，然后加余下之韮菜，调粉芡，捞匀上碟。 47. 牛菘烩豆苗 牛菘者，即是将牛肉剁成小粒，加味捞匀后烩炒，牛菘入口甜滑，没有刃的感觉。牛肉 160 克，剁成小粒，加味捞匀。豆苗 320 克，摘去老茎，在浸开（加油）焯过后，加蚝油烩煮成碟。 48. 鲮鱼滑生菜汤 鲮鱼脊肉 400 克，起肉剁烂，加味拌鞑成胶待用。本地生菜 400 克，滚好汤后，下些香菜，味道更好。 Recipes of Spring 46. Chive and Tofu with Braised Pork Belly 240g chives, chopped; 3 blocks of firm tofu, each cut into 2 pieces, soaked in water and lightly pan-fried until fragrant; 240g braised pork belly, chopped into pieces. Heat some garlic and fermented soybeans in a pan, sauté the braised pork belly, then add the chive stems and a little water. Season to taste, add the tofu and cook for a few minutes. Finally, add the remaining chives, thicken with cornstarch, mix well, and serve. 47. Minced Beef Stir-fried with Bean Sprouts Beef mince is finely chopped beef mixed with seasoning and stir-fried until tender, giving a sweet and s...