91.豉汁蒸油縋 生猛油缒半条，用盐拌擦一遍，洗过，斩开小件，用些生粉，盐，糖，胡椒粉，生抽等捞匀，再加上捣烂之豉汁，隔水蒸熟。取出，淋上滚油，加些葱花，浓郁的豉味，使人垂涎。

92.菜心润肉汤 菜心虽不合时，但菜质不错，用来滚汤，汤味够清淡，用菜心480克洗净，摘好，猪润，瘦肉240克，分别切片和加味拌匀，加姜片6片同滚，滚好捞起材料上碟，用豉油蘸吃,同时饮汤。

93.虾仁烩鲜草菇 这个小菜，清爽而不腻，孩子们喜欢食，买鲜虾400克，剥去壳和去黑肠。草菇240壳，批去底部之泥，加些丝瓜粒烩炒，色香味美。

Recipes of Spring 91. Steamed Garoupa with Black Bean Sauce Use half of a live garoupa. Rub it once with salt, rinse, and chop into small pieces. Toss the pieces with a little cornstarch, salt, sugar, white pepper, and light soy sauce. Add mashed fermented black bean sauce and mix well. Steam over boiling water until cooked. Remove from the steamer, drizzle with hot oil, and sprinkle with chopped scallions. The rich aroma of the black beans is very appetizing.

92. Choy Sum and Pork Liver Soup Although choy sum is not in season, its quality is still good and suitable for soup. Use 480 g of choy sum, washed and trimmed. Prepare 240 g of pork liver and lean pork, slice them separately, season lightly, and mix well. Add 6 slices of ginger and cook everything together in boiling water to make the soup. When done, remove the solid ingredients and place them on a plate, dipping them in soy sauce while drinking the soup at the same time.

93. Shrimp with Fresh Straw Mushrooms This dish is light and refreshing, and children especially enjoy it. Buy 400 g of fresh shrimp, peel off the shells and remove the veins. Use 240 g of fresh straw mushrooms, trim off the muddy base, and cook them together with diced luffa gourd and the shrimp in a quick stir-fry. The result is colorful, fragrant, and delicious.