食材：松阪豬適量、蔥一把切段備用、薑切片,過熱油,瀝乾.、洋蔥、彩椒、青椒、蝦仁
調味料：鹽、味醂、米酒、胡椒
作法：
1.松阪豬切片,川燙,起鍋。
2.倒入1/3碗水,水滾後,將肉,蔥,薑,全入鍋,拌炒,至起煙後。
3.加入2湯匙醬油,加一湯匙米酒,味林少許,薑汁收乾起鍋（切勿過乾）,美味上桌。
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食材：絲瓜、吻仔魚、蒜頭末調味料 調味料：鹽 作法： 1.絲瓜一條切小塊，吻仔魚用食用水洗去鹽分，蒜頭切末。 2.鍋子加入200cc食用水，煮滾後加入蒜頭末炒香;加入絲瓜拌煮至軟化，加入少許鹽。 3.加入吻仔魚，拌煮3分鐘即可起鍋。
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