秋天菜谱 4.蚝豉发菜汤 中等蚝豉120克，用温水浸过。瘦肉400克，原件，先煲着。发菜20克，浸软，滴下生油洗过。待猪肉煲两小时后，加入蚝豉，发菜同煲至好，调味即成。

5.菜远炒猪腰 菜心480克，猪腰2只，切开两边，切去内里之白筋，洗过，切成波罗纹，再切小件，沥干水后，加味拌匀，姜6片，烧酒等同炒后，即可上碟。

6.豉汁蒸盲曹 盲曹鱼很肥美，而且肉质幼嫩，买一条新鲜回来约440克重，弄净，加上调好味之豉汁，油蒸熟即可享用。

Autumn Recipes 4. Oyster and Fat Choy Soup Soak 120 g of dried oysters in warm water. Use 400 g of lean pork, in one piece, and simmer it first. Soak 20 g of fat choy until softened, then wash it with a few drops of cooking oil. After the pork has been simmering for two hours, add the dried oysters and fat choy. Continue simmering until everything is fully cooked, then season to taste and serve.

5. Stir-Fried Chinese Broccoli with Pork Kidney Use 480 g of Chinese broccoli and 2 pork kidneys. Cut the kidneys in half, remove the white membrane and sinew inside, and rinse well. Score them in a pineapple-pattern cut, then cut into small pieces and drain thoroughly. Season to taste. Stir-fry the pork kidneys with 6 slices of ginger and a little Chinese cooking wine. Add the Chinese broccoli and stir-fry until cooked. Transfer to a serving plate and serve.

6. Steamed Sea Bass with Black Bean Sauce Sea bass is rich and delicious, with tender, delicate meat. Choose a fresh fish weighing about 440 g. Clean the fish thoroughly and place it in a dish. Pour over a well-seasoned black bean sauce, drizzle with cooking oil, and steam until fully cooked. Serve hot.