I watched with pleasure as my 84 - year - old mother diligently picked at the sweet silken crab meat and ate it with pure bliss with spicy fresh ginger slices and sharp spring onions 我欣喜地看着84岁高龄的老母亲仔细挑出甜美柔嫩的蟹肉，蘸上葱片和姜末慢慢享用。
Steam the shark s fins and then boil with seasonings until the fishy smell is gone , remove to a bowl . put the chicken and duck in boiling water , boil till soft and tender 砂锅内油8成热时下葱丝姜末，再放鸡汤及调料，烧开后倒入盛鱼翅的碗中，用旺火蒸至8成烂。
Fry some minced ginger quickly in a wok in hot oil , pour in tomato ketchup and saute out red oil , add condiments and cornstarch solution , drop in the shrimp balls and roll them in the sauce 姜末呛锅，放蕃茄酱煸出红油，再放调料勾芡，最后将虾球倒入裹匀浓汁后，起锅装盘即成。
Put the shark s fins into a saucepan . steam the dried scallop till tender , pour together with the soup over the shark s fins , boil for a while , transfer to a plate , sprinkle with minced ham 用葱丝姜末呛锅，放清汤调料和鱼翅，烧开后倒入砂锅，移微火炖20分钟，放油菜心上即可。
Add oil curry , tomato ketchup , salt , wine , vinegar , soy sauce , sugar , chilli sauce and green soya beans , cook till the sauce is thick , sprinkle with sesame oil 撇去余汤，留250克原汤，加酱油料酒姜末烧至入味后，取出鱼块装盘原汤加糖醋湿淀粉各50克，烧开起泡后浇在鱼身上即成。
Mix the ginger and soy sauce and baste the chicken breasts , then bake them in a preheated oven , 190 , gas 5 , for 15 - 20 minutes . let cool , then slice very finely 将姜末和老抽混合，抹于鸡脯浸渍，然后放入已预热的烤箱内烘烤，温度190 ，煤气5挡，烤15 20分钟，随后拿出冷却，切成薄片。
With some oil in the wok , drop in minced ginger , shrimps , fresh peas and saute . pour in a pre - mixed sauce of cornstarch solution , salt , pepper and clear soup , stir - fry , transfer to a plate , decorate with green pea shoots 锅内留底油，下葱姜末虾仁鲜豌豆稍炒，倒入事先用水淀粉盐胡椒清汤兑成的汁
Pass the prawns through 8 - fold heated oil , drain off the oil . heat sesame oil to 5 - fold hot , season with white pepper , drop in minced ginger , cooking wine , soup stock , salt and prawns , stir - fry 将虾环入8成热油锅中一汆即倒出沥油香油烧至5成热，用花椒呛锅，放入姜末，料酒高汤精盐虾环，翻炒装盘即成。
Heat the oil to 6 - fold hot , drop in minced scallion and ginger to season the oil , drop in bean curd paste , dried shrimp , minced potherb mustard , cooking wine , and salt , stir - fry for 3 minutes , transfer to a plate , sprinkle with garlic bolt pieces 油烧至6成热?放葱姜末呛锅，再放入豆腐泥，海米，雪里蕻，精盐，料酒，炒3分钟装盘，撒上葱段即成。
