(Chinese version of recipes)

64.雪耳煲猪榐肉汤

雪耳200克，浸开，猪榐瘦肉400克，原件洗过，肇实40克，蜜枣4个等先煲1小时后，才下雪耳同煲至好，调味即成。

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65.味菜煮鳊鱼腩

咸酸菜320克 切片，清水洗净沥干，用白锅爆过，再下糖，油爆香铲起。鳊鱼腩1个，辣椒2个，葱段，姜片等烩煮。

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66.姜葱爆牛柳

肉葱很平，加姜同爆肉内或鸡件等，肉香，味美。姜120克，肉葱320克，牛柳肉200克一同爆炒至熟即成。

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Recipes of Spring

64. White Fungus and Pork Shin Soup
200g white fungus (soaked until soft), 400g pork shin (lean part, washed whole), 40g Chinese yam, and 4 candied dates.
First, boil the pork shin, Chinese yam, and candied dates for 1 hour. Then add the white fungus and continue boiling until everything is tender. Season to taste before serving.

A bowl of food on a newspaper AI-generated content may be incorrect.

65. Pickled Mustard Greens with Bream Belly
320g pickled mustard greens, sliced, rinsed with clean water and drained. Sauté in a dry pan, then add some sugar and oil to enhance flavor, and remove from pan.
Take one bream belly, 2 chili peppers, chopped spring onions, and sliced ginger. Cook everything together with the prepared mustard greens until done.

A plate of food with a person holding it AI-generated content may be incorrect.

66. Ginger and Scallion Stir-Fried Beef Fillet
Use flat spring onions (scallions) and lots of ginger to stir-fry with beef (or chicken). The aroma is rich, and the flavor is delicious.
120g ginger, 320g flat spring onions, and 200g beef fillet. Stir-fry all ingredients together until cooked through, then serve.


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