红杞绿蔬酿番茄STUFFED TOMATO

豌番茄洗净，从蒂部挖开取出子瓤，子瓤留下备用；枸杞洗净、拣去杂质，山楂洗净、除去种子和杂质，同放入小碗，加入清水少许蒸软、剁碎备用。Wash tomatoes and hollow out the seeds (keep them aside)；wash GouQi, clean ShanZha and seeded, steam with some water until cooked, chopped them and set aside.

把猪肉碎、鱼胶和枸杞、山楂连同适量蒸汁放入碗中，加入1⁄2 份葱花、姜茸及调味料搅至有弹性。Mix minced pork, fish paste, chopped Gou Qi and Shan Zha together with steamed sauce in a mixing bowl, add in half portion of chopped spring onion, chopped ginger and seasonings, stir until spingy.

将肉馅填入番茄，放入蒸笼，大火急蒸 10-15 分钟后备用。Stuff the paste into tomato and steam in high heat for 10-15 minutes.

炒锅内加 1 汤匙油，烧至五成热时，投入姜片、剩余葱花炒香，注入鸡汤煮沸，然后投入小白菜和番茄瓤快速翻炒至熟，盛在盘中，将蒸熟的番茄放在上面即成。.Heat sesame oil in wok, sauté ginger slices until fragrant. Pour in chicken stock and bring to boil, add in Xiao Bai Cai, seed of tomatoes, dish out on plate and top with stuffed tomato.