(Chinese version of recipes)

61.椒盐白饭鱼

白饭鱼240克，洗过沥干加味拌匀，稍后用生粉捞过于身，放入慢滚油炸至呈金黄色时捞起，再用备好之椒盐捞匀即成。

62. 菜干白菜煲鲜陈旽

菜干80克，浸开，切度，小棵白菜320克，腊鸭旽2个，新鲜鸭旽2个，瘦肉200克，蜜枣5个同煲，直至焾为止，汤水清甜，滋润除烦抗燥。

63.双冬滑鸡煲

冬菇6个，浸软，去蒂，冬笋肉60克，切厚片出水。光鸡半只，斩碎，加味拌过。干葱头8个，姜6片起锅，爆过鸡件，加水，冬菇，冬笋，调味，改用瓦煲盛起煲煮，弄好时原煲上桌。

Recipes of Spring

61. Salt and Pepper Whitebait
240g of whitebait – rinse and drain, then season evenly. Coat the fish lightly with cornstarch. Deep-fry in gently boiling oil until golden brown. Remove, then toss with prepared salt and pepper seasoning to serve.

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62. Dried Vegetable and Cabbage Soup with Preserved and Fresh Duck Gizzards
80g of dried leafy vegetables – soak until soft and cut into sections.
320g of baby napa cabbage,
2 preserved duck gizzards,
2 fresh duck gizzards,
200g of lean pork,
5 candied dates – simmer all ingredients together until everything is tender.
The resulting soup is light, sweet, soothing, and helps relieve internal heat and dryness.

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63. Braised Chicken with Winter Mushroom and Bamboo Shoots
6 dried shiitake mushrooms – soak until soft and remove stems.
60g of bamboo shoot slices – cut into thick pieces and blanch.
Half a fresh chicken – chopped and marinated with seasoning.
8 shallots and 6 slices of ginger – stir-fry to bring out the aroma, then add the chicken pieces to stir-fry briefly.
Add water, mushrooms, bamboo shoots, and seasoning. Transfer to a clay pot and simmer until done.
Serve directly in the clay pot.