(Chinese version of recipes)

76． 紫菜肉茸蛋花汤

紫菜2块，浸开，捡去杂质，洗净，放下煲内先滚。瘦肉160 克，剁烂成茸，加味拌过，放下紫菜同滚，调味。鸡蛋2个，拌烂，拌下紫菜汤内，调味便妥。

77.冬菇蒸滑鸡

剐净之光鸡半只，斩碎，冬菇4只，浸开，切碎，云耳少许，浸开，洗净同加在鸡件内，姜片，烧酒，盐，糖，生粉，蔴油等拌匀上碟蒸半小时即可。

78.凉瓜焖斑腩

凉瓜480克，切件，出水，在白锅内爆透。石斑腩或鲤鱼腩400克，斩碎，加味拌匀，用生粉捞干鱼件，炸香。然后用姜，蒜，豆豉起锅，放下凉瓜同爆片刻，下水，调味，加入斑腩同焖

片刻，下粉芡上碟。



Recipes of Spring

76. Seaweed, Minced Pork & Egg Drop Soup
Soak 2 sheets of dried seaweed until softened. Pick out impurities, rinse clean, and place in a pot with water. Bring to a boil.
Take 160 g lean pork, mince it finely, season and mix well, then add it to the pot with the seaweed and let it boil. Adjust seasoning.
Beat 2 eggs well and slowly pour them into the boiling soup while stirring gently. Adjust seasoning and the soup is ready.


77. Steamed Chicken with Shiitake Mushrooms
Clean half a whole chicken thoroughly and chop into small pieces.
Soak 4 shiitake mushrooms until soft, then chop finely. Soak a small amount of dried black fungus, rinse clean, and add both to the chicken.
Add ginger slices, cooking wine, salt, sugar, cornstarch, and sesame oil. Mix well, place on a plate, and steam for about 30 minutes until cooked.

78. Braised Bitter Melon with Fish Belly
Cut 480 g bitter melon into chunks, blanch briefly, then dry-fry in a wok without oil until fragrant.
Take 400 g grouper belly or carp belly, chop into pieces, season and mix well, then coat lightly with cornstarch and deep-fry until golden and fragrant.
In a clean wok, sauté ginger, garlic, and fermented black beans. Add the bitter melon and stir-fry briefly. Add some water and seasoning, then add the fish belly and braise for a short while. Thicken with a light cornstarch slurry and serve.




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