Sun's kitchen

  (Chinese version of recipes) 70. 沙参玉竹牛鰍鱼汤 沙参玉竹共 60 克，蜜枣 4 个，瘦肉 80 克。牛鳅鱼去净鲮，两边脊肉起出外用，剩下的头，骨斩碎，稍煎过后，即席倾下清水，改用瓦煲盛起，放下各料同煲 2 个小时以上，调味即成，味鲜。 71. 青椒炒鱼片 剩下两条脊鱼肉，切成厚片，下些油，生粉，盐，胡椒粉捞过。青椒要鲜嫩，青绿，买 3 个切碎，洋葱 1 个。若想惹味，用蒜头豆豉起锅炒更佳。 72. 香菇云耳蒸滑鸡 冬菇 4 个，云耳一小撮同浸开，切碎。光鸡半边，斩件，加下 8 片姜，酌量生粉，嘛油，盐，生抽，烧酒，糖，混入冬菇等拌匀蒸熟。 Recipes of Spring 70. Glehnia Root, Polygonatum, and Loach Fish Soup Use 60g of glehnia root and polygonatum combined, 4 candied dates, and 80g of lean pork. Clean the loach fish thoroughly. Remove the fillets from both sides for later use. Chop the remaining head and bones into pieces and pan-fry slightly. Then pour in clear water and transfer everything into a clay pot. Add all the ingredients and simmer for over 2 hours. Season to taste before serving. The soup is rich in flavor. 71. Stir-Fried Fish Fillets with Green Peppers Take the two fillets you set aside earlier and slice them into thick pieces...

  (Chinese version of recipes) 67. 韮黄炒鲜虾仁 买韮黄 320 克，切度，鲜虾仁 400 克，剥去殼，挑去虾肠，洗净，加味调匀。炒韮黄如过熟，就会失去它独特的芳香，入口而不爽，故此炒制时，油要足，手要快，炒至八成熟即可。 68. 鲮鱼滑白菜苗汤 买 2条 鲮鱼，剐好，取肉剁烂，加味鞑成胶再加些葱花拌匀。白菜苗 320 克，浸开，认真洗过，加姜滚好后，才下鲮鱼滑同滚。 69. 香煎鸡肝 鸡肝 320 克，用刀界开少许，加些烧酒，姜汁，胡椒粉，味粉，盐，糖等拌匀，稍后用生粉捞干，放下慢热油锅内，以煎炸方式煎熟上碟，入口甘香，味好， 送酒一流。 Recipes of Spring 67. Stir-fried Shrimp with Yellow Chives Purchase 320 grams of yellow chives and cut them into sections. Get 400 grams of fresh shrimp, peel off the shells, remove the veins, and wash them clean. Season the shrimp with desired spices. When stir-frying yellow chives, be careful not to overcook them, as they will lose their unique aroma and become less pleasant in texture. Therefore, ensure there's enough oil and stir-fry quickly. Cook until about 80% done and remove from heat. 68. Chinese White Cabbage Sprout Soup with Mashed Dace Fish Buy two dace fish, clean and fillet them, then finely mince the meat. Season the minced fish until it becomes ...