85.田贯草小肚汤 田贯草2扎，猪小肚6个，生熟意米20克，白果120克，蜜枣5个，猪骨240克。 田贯草在花档或菜档都可买到，它具有利小便，清热食疗作用。田贯草连头茎洗净。猪小肚去净肥脂，剐开，用些盐，生粉拌擦过，在水喉下冲洗，又放下沸水滚15分钟，取出在冻水中洗净。白果去壳，猪骨洗净。 煲内水沸时，放下各料同煲3小时以上，调味即成。
86.豉油皇蒸醸豆腐 豆腐3件，鲮鱼脊肉240克，鲜虾肉120克，香菜，靚生抽适量。 对角切开豆腐成2件，撒下些盐腌过。鱼肉弄成鱼胶，虾肉弄成胶，混在一起，再次拌鞑。取出鱼胶醸在豆腐上，放在碟，全醸妥后，原碟隔水蒸熟后取出倒去水分，淋滚油，加豉油皇，香菜即成。
87.芥籣泡双珍 靚芥籣640克，猪腰1个，鹅屯2个，红罗卜5小片，姜8片，烧酒等。 削去芥兰之叶和老茎，放入沸水中烫过。猪腰开边，切去白筋，在外表切波罗纹，再切片件，加味拌腌。鹅屯弄净，去白筋，切片，加味拌腌。 籣度，红罗卜先加味炒过，腰片，屯片分别在沸油内泡过，倒起油，放下姜片，泡过油之腰，屯片兜炒，赞下烧酒，倾味芡，加入籣度兜匀上碟。
Recipes of Spring 85. Tian Guan Cao Pork Stomach Soup Ingredients: • 2 bundles Tian Guan Cao (a Chinese medicinal herb) • 6 pork stomachs • 20g raw and cooked coix seed (Job’s tears) • 120g ginkgo nuts • 5 candied dates • 240g pork bones Tian Guan Cao can be purchased at flower or vegetable markets. It is believed to promote urination and clear internal heat for therapeutic dietary purposes. Wash the Tian Guan Cao thoroughly, including stems. Clean the pork stomachs by removing excess fat. Cut them open, rub with salt and cornstarch, rinse under running water, then boil in water for 15 minutes. Remove and rinse in cold water until clean. Shell the ginkgo nuts. Wash the pork bones. When the water in the pot boils, add all ingredients and simmer for more than 3 hours. Season to taste and serve.
86. Soy Sauce King Steamed Stuffed Tofu Ingredients: • 3 blocks tofu • 240g dace fish fillet • 120g fresh shrimp meat • Coriander • Premium light soy sauce (to taste) Cut each tofu block diagonally into two pieces and lightly season with salt. Mash the fish fillet into a smooth paste. Mash the shrimp into a paste and mix well with the fish paste. Stir vigorously until well combined. Spread the fish-shrimp paste onto the tofu pieces and place them on a plate. Steam over boiling water until cooked. Remove and pour off excess liquid. Drizzle with hot oil and premium soy sauce. Garnish with coriander and serve.
87. Stir-Fried Kale with Pork Kidney and Goose Gizzard Ingredients: • 640g Chinese kale (gai lan) • 1 pork kidney • 2 goose gizzards • 5 small slices carrot • 8 slices ginger • Cooking wine Remove leaves and tough stems from the kale. Blanch briefly in boiling water. Slice the pork kidney open, remove the white membrane, score the surface in a crisscross pattern, then cut into pieces. Marinate lightly. Clean the goose gizzards, remove white membrane, slice, and marinate lightly. Stir-fry the kale and carrot briefly with seasoning. Quickly blanch the kidney and gizzard slices in hot oil, then drain. Heat oil in a wok, add ginger slices, then add the kidney and gizzard. Stir-fry, splash with cooking wine, add sauce and thicken slightly. Add the kale, toss well, plate, and serve.

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