(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. Toss them with a bit of oil, cornstarch, salt, and pepper. Choose 3 fresh, bright green bell peppers and chop them, along with 1 onion. For extra flavor, stir-fry with garlic and fermented black beans before adding the fish and vegetables.


72. Steamed Chicken with Shiitake Mushrooms and Wood Ear Fungus
Soak 4 dried shiitake mushrooms and a small handful of wood ear fungus until softened, then chop them. Take half a chicken, clean and chop it into pieces. Add 8 slices of ginger, and season with cornstarch, sesame oil, salt, soy sauce, cooking wine, and sugar. Mix in the mushrooms and fungus, then steam everything together until fully cooked.


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