1. 300g pork trotters
2. 200g peanuts
3. 600g papaya
4. 100g ginger

1. Rinse and scaled the pork trotters.
2. Cut them into pieces.
3. Put all ingredients into a pot.
4. Add water and cook for 2 hours.
5. Season with salt.
6. Serve hot.

1. 20g Dang Gui
2. 20g dried longans
3. 15g ginger
4. 250g mutton
5. 3 cups boiling water

1. Rinse and scald the mutton, dried longans and Dang Gui.
2. Put all ingredients into a stewing pot.
3. Stew for 3 hours.
4. Season with salt.
5. Serve hot.
   

1. 5g sliced deer antler
2. 600g black-skinned chicken
3. 20g Huai Shan
4. 6g dried tangerine peel

1. Dress the chicken and rinse all the other ingredients.
2. Soak dried tangerine peel in water until soft then scrape off the pith.
3. Put all ingredients into a pot.
4. Add water and cook for 3 hours.
5. Serve hot
   

1. 30g cloud ear fungus
2. 600g mature chicken
3. 2 tbsp sesame oil
4. 2 tbsp rice wine
5. Ginger to taste

1. Rinse the chicken and the cloud ear fungus.
2. Heat the sesame oil in a wok.
3. Add in ginger and cloud ear. Stir fry for 2 minutes.
   
4. Add rice wine and chicken. Stir fry until done. Set aside.
   
5. Put all ingredients into a stewing pot.
6. Add boiling water.
7. Stew until the chicken falls apart and turns mushy.
   
8. Serve hot.
   

1. 60g dried maw
2. 15g Qi Zi
3. 20g ginger
4. 800g chicken meat
5. 1 litre water

1. Soak the dried fish maw in boiling water. Cover the lid and leave until completely soft.
2. Soak Qi Zi in water until cooked.
   
3. Rinse and scald the chicken meat.
   
4. Put all ingredients into a stewing pot.
   
5. Stew until the chicken is done
   
6. Serve hot.

1. 20 black dates (pitted)
2. 20 dried longans
3. 2 tbsp ginger juice
4. 2 tbsp honey
5. 6 bowl water

1. Rinse the black dates and dried longans.
2. Place them into a pot. Add water, boil until it reduces to 1½ bowl of water.
   
3. Add ginger juice and honey. Bring to the boil.
   
4. Serve hot
   
5. Drink the whole dosage in 2 separate times.

1. 60g malt

1. Fry the malt in a dry wok until golden and lightly charred.
2. Put the malt into a pot, add water and cook for 1 hour.
3. Serve hot.
4. Drink once every day for 4 consecutive days.

1. 50g Yi Mu Cao
2. 15g wood ear fungus
3. 2 eggs

1. Rinse all ingredients. Put them into a pot then add water.
2. Cook until the eggs are hard boiled.
3. Shell the eggs and put them back in the pot. Cook further.
4. Stir in brown sugar and serve hot.
5. Eat the eggs and drink the tea.

1. 100g dried fish maw
2. 600g ginger
3. 1kg pork trotters
4. 1 litre sweet vinegar
5. 6 eggs

1. Soak the dried fish maw in boiling water. Cover the lid.
2. Leave it until its completely soft. Cut into pieces.
3. Poach the eggs in boiling water until hard-boiled. Shell the, and set aside.
4. Cut the pork trotters into pieces. Rinse and scald them.
5. Peel the ginger. Crush with the flat of a knife. Heat some oil and stir fry the ginger briefly.
6. Put all ingredients into a clay pot. Simmer over low heat until the pork trotters are tender.
7. Serve Hot.

1. 12g Dang Gui ( Chinese angelica )
2. 8g Yi Mu Cao
3. 4g Chuan Xiong
4. 2g Pao Jiang
5. 4g Hong hua
6. 4g Tao Ren
7. 8g Zhi gan cao
8. 12g sang ji sheng
9. 1 litre water

1. Rinse all the herbs quickly and drain well.
2. Put herbs in a pot, add in 1 litre of water, bring to boil over high heat and simmer for 20 minutes until remain 1 bowl of water.
3. Drink it during morning and when stomach is empty.

1. 1 pig’s kidney
2. 20g sliced pork fillet
3. 10g black fungus
4. 20g ginger
5. 100ml white rice wine
6. 100ml yellow rice wine
7. 3 tbsp sesame oil

1. 1 tsp light soya sauce
2. Dash of pepper
3. Dash of sesame oil
4. Dash of corn flour

1. Cut pig’s kidney through the centre into 2 pieces, remove white portion, clean, cut into flower pattern, then slice. Add 1 tbsp white rice wine, rub well, blanch in boiling water, remove, soak in water to remove blood odour.
   
2. Marinate pig’s kidney and meat in marinating ingredients for 1½ hour.
   
3. Heat sesame oil, fry ginger till fragrant, add black fungus, meat slices and fry for a while, then add in kidney, white rice and yellow rice wine, cook for a while, then ready to serve hot.

1. 1 old chicken
2. 2 stalks lemon grass
3. 50g peppercorns – pounded
4. 5 shallots – remove skin, crushed
5. 1500ml water
6. 1 bowl white rice wine

1. Clean old chicken and blanch in boiling water, drain well.
2. Put all ingredients in a pot, boil for 2-3 hours

1. 200g black fungus
2. 200g ginger shreds
3. 10g meat shreds
4. 2 tbsp white rice wine

Seasonings

1. 1 tsp light soya sauce
2. Dash of pepper
3. 3 tbsp sesame oil
4. Corn flour to mix

1. Clean well fungus, remove stalk, slice.
2. Heat up wok, pour in sesame oil, fry ginger shreds till fragrant, add in meat shreds, fry for a while, then add in fungus in shreds.
3. Pour in sufficient water, stir until water is dried up.
4. Pour in white rice wine, add in seasoning. Bring to boil with high heat then turn to low heat, cook for 20 minutes.

1. 10g fresh Chinese mushrooms – diced
2. 200g lean pork – diced
3. 100g old ginger – sliced
4. 3 tbsp sesame oil
5. 100g abalone mushroom

1. Dash of sugar
2. 1 tbsp light soya sauce
3. 3 tbsp white rice wine
4. Corn flour to mix

1. Heat up sesame oil, fry ginger till fragrant and crispy.
2. Add in meat dices, mushroom and abalone mushroom fry till cooked.
3. Add in seasoning, then pour in corn flour water, still well.

1. 1 pig’s stomach – clean
2. 300g pig’s tail bone
3. 50g dried scallops
4. 2 stalks lemon grass
5. 2 tbsp peppercorns – crushed
6. 5 shallots – remove skin, crushed
7. 3000ml water
8. 1 bowl rice wine
9. 3 slices ginger

1. Blanch pig’s tail bones in boiling water, drain well.
2. Combine all the ingredients in a saucepan, bring to boil over high heat, reduce fire and simmer for 1 hour, remove pig’s stomach, slice into pieces.
3. Continue to boil soup for further 1 hour, add in sliced pig’s stomach before serving, serve hot.

1. 100g pork meat
2. 200g preserved sweet vegetables
3. 50g old ginger
4. 3 tbsp sesame oil
5. Corn flour to mix

1. ½ tbsp sesame oil
2. 1 tbsp light soya sauce
3. Dash of corn flour

1. Slice pork into thin slices. Marinate for ½ hour.
2. Clean preserved sweet vegetable and soak in water for 1 hour. Remove and drain out water, slice. Heat wok and stir fry till water is dried up.
3. Arrange preserved vegetables slices on a dish. Add meat slices on top. Steam for 30 minutes till cooked.
4. Fry ginger with sesame oil till fragrant. Pour over meat slices.
   

1. 2g du zhong
2. 2 Chuan Xiong
3. 2 red dates
4. 2 black dates
5. 2 bowl white rice wine
6. 1 tbsp wolfberries
7. 1 litre water
8. 1 pig’s kidney
9. 5 slices old ginger
10. 3 tbsp sesame oil

1. Add rice wine to herbs and bring to boil.
2. Heat sesame oil, fry ginger slices till fragrant, pour in boiled herbs, add in pig’s kidney and cook for a while

1. 20g he shou wu
2. 10g dag gui slices
3. 10 red dates
4. 10g dried longan
5. 300g spareribs
6. 500ml water

1. 2 tbsp ShaoXing wine

1. Blanch spareribs
2. Place all ingredients into a double boiler.
3. Double boil for 3 – 4 hours. Mix Part B ingredients and ready to serve.

1. 300g pork ribs

1. 1 tbsp light soya sauce
2. 1 tbsp abalone sauce
3. 1 tbsp sesame oil
4. Dash of sugar
5. Dash of pepper
6. Corn flour to mix

1. 150g black vinegar
2. 30g sliced ginger
3. Dash of sugar
4. 1 tbsp sesame oil

1. Clean pork ribs, add in marinating ingredients and leave for 20 minutes, then blanch in oil for later use.
2. Heat sesame oil, fry ginger till fragrant add in black vinegar, sugar and pork ribs, fry thoroughly till cooked.

1. 300g pork ribs

1. 2 tbsp chopped garlic
2. 2 tbsp chopped ginger
3. 1 tbsp wolfberries ( soaked in warm water )
4. 1 tbsp white rice wine
5. 1 tbsp yellow rice wine
6. Dash of salt

1. Clean pork ribs for later use.
2. Combine pork ribs with seasoning ingredients and leave for 1 hour.
3. Steam pork ribs for ½ hour or till cooked.