82.枸楫润肉窝蛋汤 枸楫160克，柳梅瘦肉120克，鸡蛋4个，姜八片。枸楫原颗洗过，摘叶后再洗。取部分枸楫骨茎熬水作汤。猪润，瘦肉分别切片，加味拌腌。 枸楫骨取起，放下叶，姜同滚片刻捞起上碟。猪润，瘦肉放下，慢火浸熟，捞起上菜面。这时，逐个鸡蛋打破在汤中，收慢火浸着，快将熟之蛋是会浮上汤面上，蛋黄可将取起在肉面，用生抽调味即成。

83.蔴婆豆腐 板豆腐4件，猪肉160克，榨菜40克，火腿肉40克，辣油1茶匙。 豆腐在清水中泡过，每件切成4小块，猪肉剁成泥，加味拌匀，榨菜切成粒，火腿肉切成泥。 肉茸在油锅中爆香，下些上汤，加入豆腐同煮，榨菜，辣油加下，调味，下些粉芡铺上碟，撒下火腿茸即成。

84.笋花焖肥鹅 靚笋花80克，光鹅1只，靚南乳半件，老抽和各味料，青蒜葱适量。 笋花，要鲜隔夜浸泡开，切去老的部份，撕开条丝，放下沸水中滚过，又在清水中泡过，沥干水，放下白锅中爆过候用。 鹅剐好，南乳拌烂，加些糖，老抽，蒜蓉拌匀，取少半塞入鹅腔内，鹅皮则涂上老抽，放在锅中煎爆，加入余下之南乳同爆香，倾下清水，放下笋花同焖，直置鹅焾取起待凉，斩件上碟。笋花亦焾，下些粉芡调煮汁，铲起拌在鹅边，笋花渗透鹅之甜汁和南乳香味，使你有吃笋花之先，后吃鹅肉之感。

Recipes of Spring 82. Goji Stem and Leaf Soup with Pork Liver, Lean Pork and Eggs Ingredients: • 160g goji stems and leaves • 120g lean pork • 4 eggs • 8 slices ginger Method: Wash the whole goji stems thoroughly. Pick off the leaves and wash them again. Use some of the goji stems to boil in water to make the soup base. Slice the pork liver and lean pork separately. Season and marinate them. Remove the goji stems from the soup. Add the leaves and ginger slices; boil briefly, then remove and place on a serving dish. Add the pork liver and lean pork into the soup. Cook gently over low heat until just done. Remove and place on top of the vegetables. Crack the eggs one by one directly into the soup. Keep the heat low and let them poach gently. When nearly cooked, the eggs will float to the surface. Remove the eggs and place the yolks over the meat. Season with light soy sauce and serve.

83. Mapo Tofu Ingredients: • 4 blocks firm tofu • 160g minced pork • 40g preserved mustard greens • 40g ham • 1 teaspoon chili oil Method: Soak the tofu in clean water. Cut each block into four smaller pieces. Mince the pork and season well. Dice the preserved mustard greens. Mince the ham. Stir-fry the minced pork in hot oil until fragrant. Add some stock, then add the tofu and simmer together. Add the preserved mustard greens and chili oil. Season to taste. Thicken lightly with a cornstarch slurry and transfer to a serving dish. Sprinkle minced ham on top and serve.

84. Braised Fat Goose with Bamboo Pith Ingredients: • 80g premium bamboo pith • 1 whole dressed goose • ½ piece fermented red bean curd • Dark soy sauce and seasonings • Green garlic and scallions (as needed) Method: Soak the bamboo pith overnight until softened. Trim off the tough ends, tear into strips, blanch briefly in boiling water, then rinse in clean water. Drain well and dry-fry in a wok without oil; set aside. Clean the goose. Mash the fermented bean curd with some sugar, dark soy sauce, and minced garlic. Stuff a small portion into the cavity of the goose. Brush the skin with dark soy sauce. Place the goose in a pan and fry until lightly browned. Add the remaining fermented bean curd mixture and stir-fry until fragrant. Add water, then add the bamboo pith and braise together until the goose is tender. Remove the goose, let cool slightly, and chop into pieces for serving. When the bamboo pith is tender, thicken the sauce lightly with a cornstarch slurry. Spoon the bamboo pith and sauce around the goose. The bamboo pith absorbs the sweetness of the goose and the aroma of the fermented bean curd, giving you the feeling of tasting the bamboo pith first, followed by the rich goose meat.