(Chinese version of recipes)

49.金银菜炖肺汤

菜干80克，白菜480克，腊鸭旽3个，猪肺1个，蜜枣5粒，南北莕20克，猪骨240克。

菜干浸开，与白菜均切度，用温水洗过鸭旽。猪肺在水喉中冲入，使肺变白为止，切大块，在白锅内爆过，又在清水中清洗，猪骨稍砍碎。待锅内水沸时，放入汤料同煲3小时，调味即成，该汤清燥，除烦，一年四季都适宜饮用。

Close-up of a bowl of soup AI-generated content may be incorrect.

 

50.绍菜碎炆鱼

余下近头部之大鱼，切成小件，加味拌腌，用些湿生粉捞干鱼身，炸香。绍菜320克，切碎，青蒜3条切段，姜6片烩炒。

A plate of food with sauce and vegetables AI-generated content may be incorrect.

51.栗子炆鸡翼

栗子肉240克，用大熟水烫过，剥去薄衣。鸡翼480克，斩件，用些生粉，盐，糖拌腌。爆香鸡翼，加水，调味，加入栗子同煮至焾。

A plate of food on a table AI-generated content may be incorrect.

Recipes of Spring

49.Golden Silver Vegetable and Lung Soup
Ingredients: 80g dried vegetables, 480g Chinese cabbage, 3 preserved duck wings, 1 pig's lung, 5 honey dates, 20g South and North Xian (a type of herb), 240g pig bones.
Instructions: Soak the dried vegetables in water, and cut the cabbage. Wash the duck wings with warm water. Clean the pig's lung by flushing it with water until it turns white, then cut it into large pieces. Blanch the lung in boiling water, and rinse it again in clean water. Chop the pig bones slightly. Once the water in the pot boils, add all ingredients and simmer for 3 hours. Season to taste. This soup is effective for clearing dryness and reducing irritability. It is suitable for consumption year-round.

Close-up of a bowl of soup AI-generated content may be incorrect.

50.Shaocai (Chinese Pickled Vegetable) Stir-fried Fish
Ingredients: Fish (preferably from the head part), cut into small pieces, marinated with some seasoning, and coated with a bit of wet cornstarch before being fried. 320g Shaocai (Chinese pickled vegetable), chopped, 3 stalks of spring onion, cut into sections, 6 slices of ginger for stir-frying.
Instructions: Fry the fish pieces until fragrant. In a separate pan, stir-fry the Shaocai, ginger, and spring onion. Combine the fish with the vegetables and stir-fry until well-mixed.




51. Braised Chicken Wings with Chestnuts
Ingredients: 240g chestnut meat, blanched in hot water and peeled, 480g chicken wings, chopped into pieces, marinated with some cornstarch, salt, and sugar.
Instructions: Sauté the chicken wings until fragrant, then add water and season. Add the chestnuts and cook until tender.



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