Monday Mature Pigeon Soup Stewed Fresh Mushrooms Braised with with White Fungus and Dried Beef Flank Braised with Curry Blanched Bamboo Shoots Longan Pulp Ingredients: Ingredients: Ingredients: Ingredients: Pigeon (blanched) 1 Beef flank 1 catty Ghost prawns (deveined) 1 catty Dried shiitake mushrooms 3 taels White fungus 2 taels Potatoes 1/3 catty Bamboo shoots 4 taels (cut into florets) Carrots 1/3 catty Dried longan pulp 2 taels Steps: Steps: Steps: Steps: 1. Put all the ingredients in a stew 1. Marinate beef flank; stir-fry 1. Boil water in a wok; add ginger 1. Stir-fry ginger slices; add pot; put ginger slices and four until fragrant; set aside. slices and sectioned spring shiitake mushrooms and sauté bowls of clear water; cover the 2. Stir-fry dried shallot bulbs, onions. slightly; add sliced bamboo pot. ginger and garlic in a casserole 2. Blanch prawns until done. shoot. 2. Put the pot into a saucepot until fragrant; add curry sauce 2. Season and add stock; braise containing water; stew it over a and water; boil. until soup is thickened. high heat for 30 min. 3. Add beef flank, potatoes and 3. Stew over a low heat for 3 more carrots; braise until beef flank is hours; season with salt. tender; serve. Tuesday Sliced Pork, Wood Ear Fungus Duck Soup Stewed with Sliced Squid Stir-fried with Sweet Fish Floss Stir-fried with and Soybean Curd Stir-fried a nd American Ginseng Peppers Cauliflower with Green Scallion Ingredients: Ingredients: Ingredients: Ingredients: Green-lip abalone (sliced) 1 Squid 1/2 catty Pork (sliced) 3 taels Minced mud 1/4 catty Whole duck (blanched) 1 Red and green sweet 1 for each Green scallion 1 Cauliflower 2/3 catty American ginseng 1 tael peppers Black fungus 1 tael (cut into florets) Soybean curd 1 pc St eps: Steps: Steps: Steps: 1. Put all the ingredients in a stew 1. Blanch squid in boiling water 1. Fry shredded ginger in hot oil 1. Add pepper in mud carp; pot; put ginger slices and four until done. until fragrant; sauté sliced pork pan-fry to fish ; cut into bowls of clear water; cover the 2. Stir-fry chopped spring onions slightly. strips. lid. and garlic slices until fragrant; 2. Add black fungus and green 2. Stir-fry ginger; fry cauliflower; 2. Put the pot into a saucepot add squid and sweet peppers. scallion and stir-fry; season and add water and braise until done. containing water; stew it over a 3. Season and thicken the soup; boil. 3. Add strips of mud carp; add high heat for 30 min. sprinkle chili oil; serve. 3. Add soybean curd; boil until salt, sugar and dark soy sauce; 3. Stew over a low heat for 3 soup is thickened. serve. more hours; season with salt. Wednesday Lean Pork Soup with Monkey Grey Mullet Steamed with Stir -fried Eggs and Barbecued Pork Ribs Roasted with Sa Cha Head Mushrooms Fresh Lemon Pork Sauce Ingredients: Ingredients: Ingredients: Ingredients: Pork (blanched) 10 teals Grey mullet 1 Barbecued pork 4 taels Pork ribs 3/4 catty Monkey head 2 taels Lemon 1 Eggs 2 Onions appropriate amount mushrooms Garlic bulbs appropriate amount Fox nuts 2 taels Steps: Steps: Steps: Steps: 1. Boil water in wok; add all the 1. Put grey mullet on a dish; lay 1. Stir-fry barbecued pork in hot 1. Marinate pork ribs with sa cha ingredients and ginger slices ginger slices and spring onion oil until fragrant; set aside. sauce and seasoning. and boil. stem under grey mullet. 2. Heat oil in a wok; add egg pulp 2. Preheat the oven to 190 ℃; put 2. Turn to a low heat and simmer 2. Spread mashed lemon, shredded until half done. pork ribs in the oven and bake. over a low heat for 2 hours; ginger and spring onions, 3. Add barbecued pork; dish up 3. Stir-fry dried shallot bulb, garlic season with salt. shredded dried tangerine peel when egg is done. and onions in hot oil; add water and shredded red hot pepper on and boil; pour thick soup on grey mullet. pork ribs. 3. Steam over a high heat until done; stir-fry shredded ginger and sprinkle light soy sauce in hot oil; pour the mixture on the fish; serve.

Thursday Black -skinned Chicken Soup Chinese Kale and Minced Pork Bon Bon Chicken with Sesame Steamed Mackerel Stewed with Fish Maw Stir-fried with Preserved Olive Paste Ingredients: Ingredients: Ingredients: Ingredients: Whole black-skinned 1 Mackerel 3/4 catty Chinese kale 3/4 catty Chicken breast 1/2 catty chicken (blanched) (cut into sections) Cucumber (sliced) appropriate Fish maw 2 Minced pork 4 taels amount Red dates 2 taels Preserved olive appropriate Konjak (blanched) appropriate amount amount Steps: Steps: Steps: Steps: 1. Put all the ingredients in a stew 1. Lay spring onions stem and 1. Fry ginger and spring onion in 1. Braise chicken breast with soup pot; put ginger slices and four ginger splices underneath the hot oil until fragrant; add until done. bowls of water; cover the lid. fish; lay shredded ginger on top minced pork and fry until 2. Tear chicken breast into shreds; 2. Put the pot into a saucepot of the fish. fragrant; add Chinese kale and add shredded cucumber and containing water; stew it over a 2. Steam over a high heat until fry; sprinkle wine. konjak. high heat for 30 min. done; stir-fry shredded ginger in 2. Add preserved olive, season, 3. Pour sesame paste; serve. 3. Stew over a low heat for 3 more hot oil and pour on the fish; stir-fry well and mix well. hours; season with salt. serve. Friday Pork Rib Soup with Night Indian Lettuce Stir -fried with Pork Spareribs Stir -fried with Braised in Casserole Blooming Cereus Soybean Sheet White String Beans Ingredients: Ingredients: Ingredients: Ingredients: Pork ribs (blanched) 12 taels Indian lettuce 1 catty Big fish head (cut into pieces) 1 Veal ribs 8 taels Night blooming cereus 3 taels Soybean sheet appropriate amount Broccoli (cut into florets) 8 taels Fig 6 Steps: Steps: Steps: Steps: 1. Boil water in wok; add all the 1. Fry spring onion and ginger in 1. Marinate fish head; pan-fry it 1. Marinate veal ribs; pan-fry with ingredients and ginger slices hot oil until fragrant; add Indian with ginger slices until both ginger, garlic and shredded red and bring to the boil. lettuce and stir-fry until sides are yellow brown. hot pepper until fragrant. 2. Turn to a low heat and simmer fragrant. 2. Stir-fry dried shallot bulb, 2. Add broccoli and fry well; over a low heat for 2 hours; 2. Add soybean sheet and stir-fry; ginger and garlic in a casserole sprinkle wine; season. season with salt. season and mix well. until fragrant; add fish head, seasoning and water. 3. Add soybean curd and shredded red hot pepper; braise until done; serve. Saturday / Sunday European Lettuce, Shiitake Beef Shin Soup with Longan Mushrooms and Wood Ear Pork Knuckle Simmered with Steamed Yellow Croaker Pulp, Lotus Seeds and Umbi lilys Fungus Stir-fried with Peanuts and Chestnuts Sauce Ingredients: Ingredients: Ingredients: Ingredients: Beef shin (blanched) 12 taels European lettuce 1 Yellow croaker 1 Pork knuckle 4/5 catty Dried longan pulp 2 taels Dried shiitake 10 florets (chopped into chunks) Lotus seeds 2 taels mushrooms Peanuts 1/4 catty Umbi lilys 1 tael Wood ear fungus appropriate Chestnuts 1/4 catty amount Steps: Steps: Steps: Steps: 1. Put all the ingredients in a stew 1. Blanch European lettuce in 1. Lay spring onion stem and 1. Blanch pork knuckle; stir-fry pot; put ginger slices and four boiling water until tender; set ginger splices under the fish with ginger slices, dried shallot bowls of clear water; cover the aside. and shredded ginger on the fish. bulb and star anise. lid. 2. Stir-fry ginger and garlic until 2. Steam over a high heat until 2. Add chestnuts and peanuts; 2. Put the pot into a saucepot fragrant; add shiitake done; stir-fry shredded ginger season; simmer for 1 hour. containing water; stew it over a mushrooms and wood ear and pour onto the fish; serve. high heat for 30 min. fungus; stir-fry until fragrant; 3. Stew over a low heat for 3 more add oyster sauce, light soy hours; season with salt. sauce and sugar. 3. Put European lettuce back to the wok and mix well; stir in the corn starch solution.