(Chinese version of recipes)

40.苟杞窝蛋润肉汤

苟杞480克，取其叶，苟杞骨则取回一部份，先下沸水滚至出味，取起不要。猪润，瘦肉约200克，切片，加味拌匀，姜4片，鸡蛋2个。捞起苟杞骨后，放下其叶，接着下猪润，肉片等，姜片，打下鸡蛋，慢火浸熟。待弄好时，下些少糖，盐调味，捞起材料上碟作送，汤水清香，可口。

41.蚝豉鬆

蚝豉150克，腊肉半条，猪肉80克，马蹄肉4个，荷兰豆60克，西芹2夹，红萝卜2片等同切幼粒后，烩炒成碟。

42.西兰花炒土鲉

西兰花480克，土鲉鱼100克，用温水浸软，切成波萝纹，再切小件，用些姜汁，烧酒赞锅同炒。

Recipes of Spring

40. Gojiberry Leaf Soup with Pig Liver and Egg

480g of Gojiberry – use the leaves, and take a portion of the Gojiberry stems/bones. Boil them in water until the flavor is released, then remove and discard.
Prepare about 200g of pig liver and lean pork, sliced and marinated with seasoning. Add 4 slices of ginger and 2 eggs.
After removing the Gojiberry stems, add the wolfberry leaves to the soup, followed by the pig liver, pork slices, and ginger. Crack the eggs into the pot and let them poach gently over low heat.
Once everything is cooked, add a small amount of sugar and salt to taste.
Remove the solid ingredients and serve them on a plate.
The soup is fragrant and appetizing.

 

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41. Minced Dried Oysters

150g dried oysters, half a piece of Chinese cured meat (lap yuk), 80g pork, 4 water chestnuts, 60g snow peas, 2 stalks of celery, and 2 slices of carrot.
Dice all ingredients into small pieces and stir-fry together until cooked.
Serve on a plate.

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42. Stir-Fried Broccoli with squid Fish

480g broccoli, 100g squid fish (To Yu) – soak the fish in warm water to soften, then slice with a crosshatch pineapple pattern and cut into smaller pieces.
Marinate with ginger juice and cooking wine.
Stir-fry everything together in a hot pan.