You should have 2 containers, 60 ml of cooking oil and 800ml of water.

1. Boil around 800ml of water
2. Find a large pan with lid, add 6 spoons of oil (60ml)
3. Open Container 1, take out two packs of sauce and add the remaining ingredients into the pan, stir-fry over high heat until fragrant
4. Add pork belly ( Pack 2) , lay the meat flat in the pan
5. Sear for 2 mins until the meat changes colour and the edges become crispy
6. Flip to the other side and sear for another 2 mins
7. Open one pack of sauce (the two are the same) and add it to the pan
8. Add hot water to cover the ingredients, after the water boils, cover with a lid and simmer over low heat for one hour


   
   (Due to variations in the sealing properties of different lids, check intermittenly to prevent the liquid from drying out. Add more water if needed)
   
9. After one hour, uncover and turn up the heat to reduce the sauce until it reaches half the height of the meat
10. Add the second packet of sauce and continue reducing the sauce, until the sauce thickens, reaching approximately one-third the height of the meat
11. Dish out, enjoy!


準備：2盒食材，大號帶蓋平底鍋，60ml油，800ml水

1. 提前燒好熱水備用
2. 找以大號帶蓋平底鍋，起鍋加入60ml油燒熱；打開盒1，取出2包醬汁，將剩餘食材加入鍋中，大火翻炒爆香
3. 加入五花肉2，將肉平鋪於鍋中，煎2分鐘直至肉片變色，邊緣焦脆
4. 翻另一面再煎2分鐘
5. 打開一包醬汁（兩包相同），加入鍋中，再加入開水沒過食材
6. 水沸後蓋蓋，小火燜煮1小時
（注意：由於不同蓋子的密閉型不同，中途記得打開查看水位，以免燒幹，可酌情加水）
7. 一小時後，打開蓋子，大火收汁至醬汁到肉的一半高度的位置，加入第二包醬汁，繼續大火收汁
8. 直至醬汁黏稠，大約剩餘至肉的三分之一高度即可
9. 完成，裝盤享用吧！
    

You should have 3 containers, 30 ml of cooking oil and 220 ml of water.

1. Boil around 1.5L of water in a medium saucepan
2. Add the noodles (container 1) to the boiling water and boil for 3 minutes. Separate them if they stick together
3. Drain the noodles and add to a serving bowl
4. In a clean saucepan, heat 30 ml of oil
5. Add vegetables (container 2) and stir-fry over a high heat for around 1 minute to achieve a fragrant aroma
6. Add the beef (container 3) and stir-fry
7. Add 220 ml of water (container 2 = 220 ml) and boil on high heat for 1 minute
8. Pour the meat sauce over the noodles and add a pinch of salt if required, enjoy!

準備：3盒食材，中號炒鍋，30ml油，200ml水

1. 起鍋加水燒開，將麵條（盒1）煮製3分鐘，撈出裝碗備用
2. 起鍋加入30ml油燒熱，加入蔬菜（盒2）大火翻炒1分鐘
3. 加入肉臊（盒3）繼續翻炒一分鐘，再加入220ml水，盒2容積=220ml
4. 燒製一分鐘後將食材澆在面上，可根據個人口味適量加鹽，盡情享用吧！

You should have 2 containers and 50 ml of cooking oil, 800ml of water, medium-sized saucepan with a lid

1. Boil the kettle
2. Open Container (1) and take out the sauce and the chestnuts for later use
3. Heat 50 ml of oil in a medium saucepan (with a lid)
4. Add the remaining ingredients into the saucepan, stir-fry for around 1 minitue until the aroma released
5. Add the pork belly (pack 2) and stir-fry on high heat for 2 minutes, until it changes colour
6. Add the sauce sachet (from container 1) and enough hot water from the kettle to cover the ingredients by 1cm
7. Cover with a lid and cook on low heat for 60 minutes (check the water level during this time)
   
   If using a pressure cooker, cook under pressure for 20 mins
   
   
8. After 60 minutes, remove the lid and turn to high gas
9. Add chestnuts
10. Reduce the sauce until it reaches a sticky consistency (about one-third the height of the pork belly)
11. Dish out and enjoy!

準備：2盒食材，50ml油，800ml開水，中號煮鍋帶蓋

1. 燒開水備用，打開盒（1）取出醬汁和板栗備用
2. 起鍋加入50ml油燒熱，加入剩餘食材（盒1）翻炒約1分鐘爆香
3. 加入五花肉（2），翻炒2分鐘直至五花肉變色
4. 加開水至末過所有食材1cm，加入醬汁包
5. 加蓋燜煮60分鐘（如使用高壓鍋，上氣後壓20分鐘）
6. 60分鐘後，開蓋改大火，加入板栗
7. 收汁至湯汁黏稠（約5-10分鐘）醬汁約到五花肉1/3高度
8. 完成，盡情享用吧！

You should have 3 containers, 60ml of cooking oil, and 200ml of water.

1. Heat 60ml of oil in a medium pan
2. Add the meat from Container (1) and stir-fry over medium heat for 3 minutes.
3. Add the Sauce (2) and stir-fry for 1 more minute.
4. Add 200ml of water (container 2 =200ml) and the Vegetables (3) to the pan.
5. Turn the heat to high and cook for 5–7 minutes until only a thin layer of sauce remains at the bottom of the pan.
6. Plate up and enjoy!

準備：3盒食材，60ml油，200ml水

1. 起鍋加入60ml油燒熱，加入肉（1）中火翻炒3分鐘
2. 加入醬汁（2）繼續翻炒一分鐘
3. 加入200ml水（盒2=200ml）以及蔬菜（3）大火燒5-7分鐘，請根據灶台火力調整時間，避免干鍋
4. 直至醬汁只剩下鍋底的薄薄一層，裝盤，盡情享用吧！

You should have 3 containers and 40 ml of oil.

1. Heat 40 ml of oil in a medium saucepan on high heat
2. Add the prawns (container 1) and fry for 3 minutes
3. Remove the cashews from container 2, add the vegetables to the pan and stir-fry for for 1 minute
4. Shake the sauce in container 3 well. Ensure there is no starch settled at the bottom, add to the pan and stir-fry for 30 seconds until sticky
5. Turn off the gas, add the cashews and stir well
6. Dish out and enjoy!

準備：三盒食材，中號炒鍋，40ml油

1. 起鍋加入40ml油燒熱
2. 加入蝦仁（盒1）大火炒製3分鐘
3. 打開菜包（盒2）取出腰果，將剩餘食材加入鍋中炒製1分鐘
4. 將醬汁（盒3）搖晃均勻，加入鍋中翻炒約30秒，直至醬汁起粘
5. 加入腰果，關火，攪拌均勻，裝盤，盡情享用吧！

You should have 3 containers and 80 ml of cooking oil.

1. Heat 80 ml of oil in a medium pan
2. Add Container (1) and stir-fry over high heat for around 1 minute, until the aroma is released
3. Add Beef (2), using a spatula or tongs, separate the beef slices and spread them evenly across the bottom of the pan
   
   You might see some parts of the beef looking darker. It's because we thinly slice our meat, and oxygen naturally reacts with myoglobin, forming metmyoglobin, which changes its colour. Don't worry, it's totally natural, and the beef is still perfectly safe to eat
   
4. Afterwards, stir-fry for 2 minutes (high heat) until the beef is mostly coloured
5. Add Vegetable (3), stir-fry over high heat for 2 minutes until the spring onions soften
6. Before plating, check for any sticking together of the beef slices to ensure they are all fully cooked
   
7. Dish out and enjoy!

準備：三盒食材，80ml油，中號炒鍋

1. 起鍋加入80ml油燒熱，加入盒（1）大火翻炒1分鐘，直至食材爆香
2. 加入牛肉（2），用鏟子或夾子將牛肉片盡量分開，平鋪於鍋底
   
   您可能會發現牛肉的某些部位顏色較深。這是因為我們將肉片薄，而氧氣會自然與肌紅蛋白發生反應，形成亞甲氧基肌紅蛋白，從而改變了它的顏色。請放心，這是一種自然反應，牛肉仍然可以安全食用。
   
3. 隨後翻炒2分鐘，直至肉片基本全部變色
4. 加入蔬菜（3）大火翻炒2分鐘直至蔥段變軟
5. 裝盤前查看肉片是否有粘連，確保肉片全部熟透
6. 盡情享用吧！

You should have 3 containers and 80 ml of cooking oil.

1. Put kettle on
2. Heat 80 ml of oil in a large pan (with a lid)
3. Add the spices (container 1) and stir-fry on high heat for 1 minute
4. Add chicken (container 2) and stir-fry on high heat for 3 minutes
5. Add the sauce (container 3) and stir-fry on high heat for another minute
6. and enough hot water from the kettle to cover the ingredients
7. Cover with a lid and cook on medium heat for 20 minutes (check the water level during this time)
   
   (If you're thinking of adding extra ingredients, we recommend enjoying the chicken first.
   Later, you can use the leftover sauce to cook the ingredients with some added water. Because adding more ingredients will dilute the overall taste of the dish and have an impact on the final outcome. )
   
   
8. After 20 minutes, remove the lid and turn to high gas
9. Reduced the sauce to approximately halfway up the ingredients, and it should have a slight sticky texture (Be careful not to reduce the sauce too much; it's best to keep it covering just under half of the chicken)
10. Dish out and enjoy!

準備：三盒食材，80ml油，大約800ml開水

1. 提前煮好一壺熱水
2. 起鍋加入80ml油燒熱，加入幹料（盒1）翻炒1分鐘
3. 加入雞肉（食材2）大火翻炒3分鐘
4. 加入醬汁（盒3）再翻炒1分鐘
5. 加開水至末過所有食材，加蓋燜煮20分鐘
   
   
   （如您想额外添加其他配菜，我們建議先按照我們的菜譜做好，享用雞肉，留下剩餘醬汁加水煮菜。額外食材会稀釋整个菜品的口味，影响成品。）
   
   
6. 20分鐘後，開蓋大火收汁，直至湯汁大約達到食材的一半高度，湯汁稍微帶有些許黏稠感(注意不要把湯汁收的過於黏稠，没過雞肉一小半為最佳)
7. 盡情享用吧！

You should have 3 containers.

1. Boil 1.5L of water in a medium sized saucepan
2. Add noodles (container 1) to the boiling water and boil for 3 minutes
3. Drain the noodles and cool rinse under cold water until they are cold, then place on a serving bowl
4. Shake sauce 2 thoroughly and pour over the noodles, followed by the cucumbers (container 3). Serve and enjoy!

準備：三盒食材，中號煮鍋

1. 起鍋加水燒開，下麵煮製3分鐘
2. 撈出過涼水裝盤備用
3. 將醬汁（盒2）搖勻澆在面上，將黃瓜（盒3）灑在麵上，盡情享用吧！

You should have 4 containers.

1. In a medium saucepan, boil 1l of water, then add the noodles and boil for 3 minutes
2. Add the pak choi and boil for another 30 seconds
3. Drain the noodles and pak choi into a serving bowl
4. Heat up sauce (container 2) in a small saucepan until sizzling, then pour over the noodles
5. Shake sauce 3 thoroughly before adding to the pan to boil
6. Pour the sauce into noodles from the edge of the bowl, add toppings (container 4) and enjoy!

準備：四盒食材，中號煮鍋，1升開水

1. 將一升水煮開加入面（盒1）煮3分鐘
2. 三分鐘後加入小白菜煮30秒，將面和菜一同撈出裝碗備用
3. 將肉包（盒2）倒入鍋中加熱至起泡，澆在面上
4. 加入醬汁（盒3）加熱至起泡，順碗的邊緣倒入，不要直接澆在肉醬上
5. 將料頭（盒4）灑在頂部，盡情享用吧！

You should have 2 containers and 30 ml of cooking oil. 

1. Heat 30 ml of oil in a medium pan over a high heat 
2. Add vegetables (container 1) and spread them out over the pan
3. Fry for 2 minutes on high heat without moving the vegetables
4. Stir-fry for another 2 minutes
5. Shake sauce (container 2) until nothing sticks to the bottom
6. Add the sauce and stir-fry for 30 seconds, until the sauce is sticky
7. Serve and enjoy!

準備：2盒食材，中號炒鍋，30ml油

1. 鍋中倒入30ml燒熱，加入菜（盒1）
2. 鋪平煎製2分鐘，期間注意不要翻動蔬菜，以免破損
3. 2分鐘後，開始慢慢翻炒大約2分鐘
4. 加入醬汁（2），注意搖勻保證底部無沉澱。翻炒30秒直至醬汁粘稠且裹勻食材
5. 裝盤，盡情享用吧！

1) Rinse cabbage (No.1) then mix with sauce (No.2), enjoy!

You should have 4 containers, 80 ml of cooking oil and 500 ml of water.

1. Heat 80 ml of oil in a large saucepan (with lid) on a high heat
2. Add container 1 and fry for 1 minute
3. Shake sauce (container 2) and add to pan, alongside 500 ml of water (5x container 2 = 500 ml)
4. Add fish (container 3) (X2), cover with lid and boil on high heat for 3 minutes
5. Flip the fish, recover with lid and cook for another 3 minutes
6. Remove the lid and continue cooking to reduce the sauce
7. Drizzle the toppings (container 4) over the fish
8. Remove from heat and plate the dish, enjoy!

準備：4盒食材，大號炒鍋，80ml油，500ml水

1. 起鍋加入80ml油，燒熱加入盒1翻炒一分鐘
2. 加入醬汁（盒2）再倒入500ml水
3. 加入海鱸魚（盒3）加蓋燜煮3分鐘，再將魚翻面，繼續加蓋燜煮3分鐘
4. 去蓋大火收汁至粘稠
5. 將料頭（盒4）灑在表面，裝盤，盡情享用吧！
   
   

You should have 3 container, 80 ml of cooking oil, 80ml water and oven. 

1. Preheat the oven. Open Meat 1 and transfer to a baking tray, Bake at Electric 200°C/ Fan 180°C for 15 mins
2. Once baked, set aside
3. Find a medium pan, heat 50 ml of cooking oil on high heat
4. Add Vegetable 2 and stir-fry for 1 minute until the ingredients become fragrant
5. Add Sauce 3 and half the amount of water from Container 3 (80ml water) and heat, stirring until the sauce comes to a boil and bubbles, approximately 30 seconds
6. Turn off the heat, add the previously baked chicken, and gently stir to coat with the sauce
7. Dish out and enjoy!

準備：三盒食材、烤箱、中號炒鍋，50ml油, 80ml水

1. 預熱烤箱，打開肉（1）裝入烤盤，電烤 200°C或热风180°C 烤15分鐘
2. 15分鐘後移出烤箱備用
3. 找一中號炒鍋加入50ml油燒熱，加入蔬菜（2），翻炒1分鐘直至食材爆香
4. 將醬汁（盒3）搖晃均勻，加入鍋中，並加入半盒盒3的水量，攪拌均勻，直至醬汁沸騰冒泡，約沸騰30秒後關火
5. 加入之前烤好的雞肉，略微攪拌，裹上醬汁，完成！盡情享用吧！

You should have 3 containers and 80 ml of cooking oil. 

1. Heat 80 ml of oil in a medium pan on high heat
2. Add chicken (container 1) and stir until it separates, then fry for 3 minutes without moving it
3. Stir-fry chicken for another 2 minutes on high heat until it's cooked thoroughly
4. Put chicken into a small bowl, leaving some oil in the pan
5. Take peanuts out of container 2, add vegetables to the pan and stir-fry on high heat for 1 minute
6. Add the chicken back in and stir-fry for another minute
7. Shake sauce (container 3) until nothing sticks to the bottom and add it to the pan
8. Stir-fry for around 30 seconds and turn off the heat
9. Add the peanuts and stir well. Enjoy!

準備：三盒食材，中號炒鍋，80ml油

1. 鍋中加入80ml油燒熱
2. 加入雞肉，平鋪在鍋中，煎製3分鐘，注意期間不要挪動雞肉
3. 3分鐘後，繼續翻炒雞肉2分鐘直至雞肉熟透，盛出備用
4. 鍋中留部分底油，打開蔬菜盒（2）將花生取出備用，把剩餘蔬菜加入鍋中大火翻炒1分鐘
5. 將煎好的雞肉倒入鍋中，繼續翻炒一分鐘
6. 將醬汁（3）搖晃均勻至底部無沉澱，倒入鍋中翻炒30秒
7. 將花生倒入，關火攪拌均勻，盡情享用吧！

You should have 2 container, 80 ml of cooking oil, 100ml water

1. Heat 80 ml of oil in a medium pan over high heat.
2. Add chicken (Pack 1) and stir until it separates, then fry for 3 minutes without moving it until it turns golden brown.
3. Turn over the chicken and fry for another 3 minutes on high heat until it turns golden brown.
4. Stir-fry for 3 minutes until it's thoroughly cooked.
5. Add Sauce 2 and stir-fry until the sauce becomes aromatic.
6. Add half the amount of water from Container 2 (100 ml water).
7. Simmer on high heat until the water evaporates and the sauce is thoroughly bubbling.
8. Dish out and enjoy!

準備：2盒食材、中號炒鍋，80ml油, 100ml水

1. 找一中號炒鍋加入80ml油燒熱，加入雞肉（1），攪拌直到雞肉分開，然後煎3分鐘，不要移動它，直到它變成金黃色
2. 翻轉雞肉，繼續用大火煎另一面3分鐘，直到它變成金黃色。
3. 翻炒3分鐘，直到雞肉完全熟透。
4. 加入醬料2，翻炒直到醬料散發香味
5. 加入調料盒2等量一半的水（100毫升）
6. 用大火煮至水分蒸發，醬料完全沸騰
7. 完成！盡情享用吧！

You should have 4 containers, 40 ml of oil and 1L of water.

1. Heat 40 ml of oil in a big pan with a lid
2. Add container 1 and stir-fry for 1 minute
3. Add 1L of water (container 1 is 500ml so 2x this of water)
4. Bring to boil with high gas
5. Add fish (container 2) and stir to separate fish slices
6. Open container 3 and take out the vinegar sachet
7. Add mushrooms into the pan and cover with lid, leaving to boil for 10 minutes
8. Taste the soup after 10 minutes.
   (You could add more water to reduce the strength or boil longer to increase the richness)
9. Take out the coriander from container 3 and put the rest of the vegetables into the pan
10. Boil on high heat for another minute
11. Open the vinegar sachet and add into the pan, stir for 5 seconds, then switch off gas immediately
12. Put the coriander on top
13. Empty container 4 into a small bowl and add 8 spoons of stock from the dish into the bowl, mix well, this will be your dip, add salt if needed. Enjoy!

準備：四盒食材，40ml食用油，1L水，帶蓋大號煮鍋 

1. 起鍋加入40ml油加熱，加入醬1炒製1分鐘
2. 加入一升水，大火煮開（盒1容量=500ml。2x盒1=一升）
3. 燒開後加入魚片（魚包2），攪拌至分離
4. 打開盒（3）將醋包取出
5. 將木耳加入鍋中，大火煮製十分鐘
6. 十分鐘後，可嚐一下湯的濃度，如果喜歡味道濃郁，可多煮2分鐘，或者加水降低濃度
7. 取出香菜，加入盒（3）中剩餘蔬菜，再煮一分鐘
8. 倒入醋包，攪拌5秒後立即關火，將香菜放至菜上
9. 打開盒4（糊辣蘸水），裝入一個小碗，加入8勺煮好的酸湯，混合均勻，蘸水完成！
10. 盡情享用吧！

You should have 2 containers, 40 ml of oil and 500ml of water.

1. Heat 40 ml of oil in a medium sauce pan
2. Add container 1 and stir-fry for 1 minute
3. Add 500ml of water (container 1 is 250ml so 2x this of water)
4. Add vegetables (container 2)
5. Depending on the heat of your stove, simmer for 3-5 minutes after the water starts boiling
   
   If you prefer a stronger flavour, you can simmer for a longer time; if you prefer a milder flavour, add water accordingly.
   
6. Enjoy!

準備：2盒食材，40ml食用油，500ml水，中號煮鍋 

1. 起鍋加入40ml油加熱，加入醬1炒製1分鐘
2. 加入500ml水，大火煮開（盒1容量=250ml。2x盒1=500ml）
3. 加入蔬菜盒（2），由於各自火力差異，大火燒開後燉煮3-5分鐘
   
   根據個人口味不同，如果口味較重，可燉煮時間長一些；口味輕的酌情加水
4. 完成，盡情享用吧！

You should have 2 containers and 50 ml of cooking oil. 

1. Heat 50 ml of oil in a medium pan over high heat
2. Add chicken (Pack 1) and stir until it separates, then fry for 3 minutes without moving it
3. Add Vegetable (2) to the pan, make sure to add all the pickled chillies into the pan
4. Stir-fry on high heat for 3 minutes until the chillies become soft
5. Dish out and enjoy!

準備：兩盒食材，中號炒鍋，50ml油

1. 鍋中加入50ml油燒熱
2. 加入雞肉（1），平鋪在鍋中，煎製3分鐘，注意期間不要挪動雞肉
3. 煎好後加入蔬菜盒（2），確保泡椒全部加入鍋中
4. 大火翻炒3分鐘，直至蔬菜變軟
5. 裝盤，盡情享用吧！

You should have 3 containers and 80 ml of cooking oil. 

1. Heat 80 ml of oil in a medium pan over high heat
2. Add chicken (Pack 1) and stir until it separates, then fry for 3 minutes without moving it
3. Turn over the chicken and fry for another 2 minutes on high heat until it's thoroughly cooked
4. Add Vegetable (2) to the pan and stir-fry on high heat for 2 minutes until the vegetables become soft
5. Add Sauce (3), stir-fry for around one minute until the sauce is thoroughly heated and well mixed
6. Dish out and enjoy!

準備：三盒食材，中號炒鍋，80ml油

1. 鍋中加入80ml油燒熱
2. 加入雞肉，平鋪在鍋中，煎製3分鐘，注意期間不要挪動雞肉
3. 3分鐘後，將雞肉翻至另一面再煎2分鐘，確保雞肉徹底煎熟
4. 煎好後加入蔬菜盒（2）大火翻炒2分鐘，直至蔬菜變軟
5. 加入醬汁（3），翻炒大約1分鐘，至止醬汁熱透炒勻
6. 裝盤，盡情享用吧！

You should have 4 containers, 50 ml of oil and 1L of water.

1. Heat 50 ml of oil in a big pan with a lid
2. Add Container 1 and stir-fry for 1 minute over a high heat until fragrant
3. Add 1L of water (container 1 is 500ml so 2x this of water)
4. Bring to boil with high gas
5. Add Pork (Pack 2) into the pan
6. Open Container 3 and take out the vinegar sachet, put the rest of the vegetables into the pan
7. Stir slightly then cover the lid, boil over a high heat for 5 minutes
8. after 5 minutes, open the lid and add the vinegar sachet into the pan
   If you prefer less sour, you can adjuct the amount accordingly
   
9. Stir slightly then turn of the gas immediately. Enjoy!

準備：三盒食材，50ml食用油，1L水，帶蓋大號煮鍋 

1. 起鍋加入50ml油加熱，加入盒1大火炒1分鐘爆香
2. 加入一升水，大火煮開（盒1=500ml。2x盒1=一升）
3. 燒開後加入酥肉（盒2）
4. 打開盒3，取出醋包，將剩餘蔬菜加入鍋中
5. 略微攪拌，待水開後後蓋上蓋子，大火燉煮5分鐘
6. 五分鐘後，打開蓋子，倒入醋包
   如不喜太酸，可酌情減量添加
7. 略微攪拌後立即關火，完成！盡情享用吧！

You should have 2 containers and 10 ml of cooking oil.

1. In a medium pan, heat 10 ml of oil on a high gas
2. Add pork (pack 1) and separate evenly across the pan
3. Do not move the pork around
4. Fry for 2 minutes until the pork starts to release oil
5. On a medium heat, stir fry the pork for a minute
6. Open container 2 and take out the sauce sachet, add the vegetables into the pan and stir fry for 2 minutes until the peppers become soft
7. Add the sauce sachet and stir fry for another minute
8. Serve and enjoy!

準備：2盒食材，中號炒鍋，10ml油

1. 起鍋加入10ml油，燒熱後加入肉包(食材1)，鋪平肉片，不要移動
2. 大火煎2分鐘直至五花肉出油後，繼續翻炒1分鐘
3. 打開盒2，取出醬汁包，將剩餘蔬菜加入鍋中，翻炒兩分鐘至尖椒變軟
4. 加入醬汁包。再翻炒1分鐘即可裝盤，盡情享用吧！

You should have 3 containers, 50 ml of oil and 600 ml of water. 

1. Heat 50ml of oil in a medium saucepan, open Container 1, take out the vinegar sachet
2. Pour the remaining vegetables from container 1 into the pan and stir-fry over a high heat for 1 minute
3. Add 600 ml of hot water, Meat 2 and Rice Noodle 3 into the pot
4. Stir the rice noodles well, bring to a boil, then cover with the lid and continue boiling over high heat for 5 minutes
5. After 5 minutes, turn the gas off and add vinegar sachet (from container 1)
   
   If you prefer a less sour taste, you can sample the broth and adjust the amount gradually while tasting
   
6. Mix well and enjoy!

準備：三盒食材，中號帶蓋煮鍋，50ml油，600ml水

1. 鍋中加入50ml油燒熱
2. 打開盒（1），取出醋包，將剩餘蔬菜倒入鍋中，大火翻炒一分鐘
3. 鍋中加入600ml水，五花肉（肉包2），粉絲（紙包3）
4. 注意加入粉絲後進行攪拌避免粘連
5. 大火煮沸後，加蓋燉煮5分鐘
6. 五分鐘後，開蓋關火，加入醋包（從盒1中取出的）
   
   如果不喜歡太酸，可嘗下湯汁，邊嘗邊酌情添加
   
7. 攪拌均勻即可裝盤，盡情享用吧！

You should have 3 containers and 30 ml of oil.

1. Heat 30 ml of oil in a medium saucepan on high heat
2. Add the Prawn (container 1), lay the prawns flat and fry for 2 mins over low heat without moving them
3. Turn the prawns to the other side and continue frying for another 2 mins, until they are golden and crispy
4. Transfer to a plate and set aside
5. Using the remaining oil, add Vegetable 2 and stir-fry for 1 minute until the onions become fragrant and soft
6. Add Sauce 3 and heat, stirring until the sauce comes to a boil and bubbles, approximately 30 seconds
7. Turn off the heat, add the previously fried prawns, and gently stir to coat with the sauce
8. Dish out and enjoy!

準備：三盒食材，中號炒鍋，30ml油

1. 起鍋加入30ml油燒熱
2. 加入蝦（盒1）平鋪鍋底，大火煎2分鐘，不要移動蝦；翻面繼續煎另一面2分鐘，至止金黃變脆後，裝盤備用
3. 打開菜包（盒2），將食材加入煎蝦的底油鍋中炒製1分鐘爆香，至止洋蔥變軟
4. 將醬汁（盒3）搖晃均勻，加入鍋中翻炒，直至醬汁沸騰冒泡，約沸騰30秒後關火
5. 加入之前煎好的蝦，略微攪拌，裹上醬汁，完成！盡情享用吧！

You should have 4 containers.

1. Boil the kettle
2. Find an extra-large wok with a lid
3. Add the Ingredient 1 (container 1) and 100ml of water, stir-fry the seasoning until they fully dissolve and become fragrant
4. Add Meat 2 (2 packs) and stir-fry for 3 minutes over high heat
5. Add enough hot water from the kettle to cover the ingredients
6. Put the lid on, turn to medium heat, and simmer for 20 minutes (due to variations in heat, check the water level occasionally to prevent burning or dry out)
7. After 20 minutes, remove the lid and turn to high gas
   
   (Due to variations in the airetightness of different lids, if the water level is already low after uncovering, there is no need to reduce the sauce. The optimal water level is approximately halfway up the ingredients)
   
8. Add Container 3 (2 packs) , stir-fry for 5 minutes over high heat
9. Reduce the sauce until it becomes sticky. (Be careful not to reduce the sauce too much; it's best to keep it covering just under one-third of the ingredients.) If unsure, please refer to the video
10. add container 4, stir evenly
11. Dish out and enjoy!

準備：編號四種的食材

1. 提前煮好一壺熱水
2. 找一個超大號的帶蓋炒鍋加入料（盒1）和100ml水，中火溶解並爆香
3. 加入肉2（2包）大火翻炒3分鐘
4. 加開水至末過所有食材，加蓋燜煮20分鐘（由於各家火力不同，中間檢查水位以防燒幹）
5. 20分鐘後，開蓋大火收汁，直至湯汁大約達到食材的一半高度，(由於不同蓋子的密閉性不同，如果水位已經夠低了，無需收汁)
6. 加入蔬菜3（2盒），大火翻炒5分鐘收汁至食材三分之一的高度，（注意不要燒幹醬汁，可參考視頻水位）
7. 盡情享用吧！

You should have 3 containers, a medium-sized pan, 50ml cooking oil, 300ml water

1. Open Container (1) and pour the starch into an empty bowl
2. Take the same amount of water as in container (1), add it to the bowl and mix well with the starch. Keep the empty container for later use.
3. Heat 50ml (5 spoons) of oil in a medium-sized pan
4. Open pack (2), pour it into the pan, stir and crush the mince thoroughly, stir-fry over medium heat for 3 minutes until the mince starts sizzling and becomes slightly crispy
5. Add 200ml of water to the pan (Container (1) = 100ml, can use 2 times the amount of it)
6. Add Tofu (3), stir gently, simmer over medium heat for 3-5 minutes until the water level decreases to half of the tofu's height
   
   If you prefer a milder flavour, you can reduce the simmering time to increase the water content and thus reduce the saltiness of the sauce
   
7. After simmering, take out the prepared water-starch mixture, add half of it after stirring evenly, let it stand for 20 seconds until the starch solidifies
8. Gently stir to mix it with the meat sauce
9. Mix the remaining water-starch evenly, add it to the pan, let it stand for 20 seconds until the starch solidifies again
10. Gently stir to mix it with the meat sauce
11. Dish out. If you like spring onions, you can add them as desired
12. Enjoy!
    
    
    

準備：三盒食材，中號炒鍋,50ml油， 300ml水

1.    打開盒（1），將澱粉倒入一個空碗

2.    取盒（1）相同水量的水，加入碗中與澱粉混勻備用，空盒不要扔

3.    找一中號炒鍋，加熱50ml（5勺）油

4.    打開肉（2），倒入鍋中，將肉醬充分攪碎，中火翻炒3分鐘，直至肉醬開始發出劈啪聲，變得略微酥脆

5.    鍋中加入200ml水（盒（1）=100ml，可用2倍盒（1））

6.    加入豆腐（3），輕微攪拌後，中火燉煮3-5分鐘，直至水位下降到豆腐一半的位置

如果口味較淡，可縮短燉煮時間，以達到提高水量進而降低醬汁鹹度

7.    燉好後，取出調好的水澱粉，攪拌均勻後加入一半的量，靜止等待20秒，直至澱粉固化

8.    略微攪拌使其與肉醬混合

9.    將剩餘水澱粉攪拌均勻，加入鍋中，靜止等待20秒，直至澱粉再次固化

10. 略微攪拌使其與肉醬混合

11. 裝盤。如果喜歡蔥，可以酌情自行添加蔥花。

12. 完成，盡情享用吧！

Prepare the 3 containers, 40ml of cooking oil, and 360ml of water.

1. Heat 40ml of oil in a medium pan over high heat.
2. Add the chicken (Pack 1) and stir briefly to separate the pieces, then fry undisturbed for 3 minutes
3. Turn the chicken over and stir-fry for another 2 minutes on high heat
4. Open vegetable container (2), remove the peanut sachet, and add the remaining ingredients to the pan. Stir-fry on high heat for around 1 minute, until the onions slightly soften and the ingredients become fragrant
5. Add seasoning (3) and 360ml of water (container 3=180ml, use 2 full containers 3 of 180ml each). Stir to dissolve the seasoning, then simmer over medium heat for about 3 minutes, until the sauce reduces to cover half of the ingredients
6. Plate the dish and sprinkle the reserved crushed peanuts on top.
7. You could garnish with some red and green ingredients for a decorative touch
8. Enjoy!

準備：三盒食材，中號炒鍋，40ml油, 360ml水

1. 鍋中加入40ml油燒熱
2. 加入雞肉，平鋪在鍋中，煎製3分鐘
3. 3分鐘後，將雞肉翻至另一面，翻炒2分鐘
4. 煎好後打開蔬菜盒（2），取出花生碎屑，將剩餘食材倒入鍋中。翻炒大約1分鐘直至洋蔥略微變軟，食材爆香
5. 加入調料（3）和360ml水（盒3=180ml，加入兩盒水），中火燉煮大約3分鐘直至醬汁減少到沒過食材一半的位置
6. 裝盤，灑上之前取出的花生碎屑，可以自行添加些許紅綠色食材做為裝飾
7. 盡情享用吧！

You should have 2 containers and 30 ml of cooking oil.

1. Heat 30 ml of oil in a medium sized pan on high gas
2. Add the pork mince (container 1) and stir fry for 3-4 mins, thoroughly separating it and cooking until the minced pork darkens in colour and releases a fragrant aroma
3. Add vegetables (container 2) and stir-fry on medium heat for 2 minutes, until the aromatic fragrance of the garlic and ginger is released and blends with the meat
4. Serve and enjoy!

準備：兩盒食材，中號炒鍋，30ml油

1. 起鍋加熱30ml油，燒熱後加入肉包（盒1）大火翻炒3-4分鐘，多攪動，盡量避免肉末成團
2. 炒至肉末變色斷生，且散發肉香味
3. 加入蔬菜（盒2）繼續翻炒2分鐘，裝盤，盡情享用吧！

You should have 2 containers and 50 ml of cooking oil.

1. Heat 50 ml of oil in a medium pan
2. Add the Lamb (1), using a spatula or tongs, separate the lamb slices and spread them evenly across the bottom of the pan
3. Afterwards, stir-fry for 2 minutes (high heat) until the lamb is mostly coloured
4. Open Vegetable (2), take out the sauce sachet, add the rest vegetables into the pan
5. Stir-fry over high heat for 2 minutes until the spring onions soften
6. Add the sauce sachet, stir-fry for one more minute
7. Dish out and enjoy!

準備：2盒食材，50ml油，中號炒鍋

1. 起鍋加入50ml油燒熱，加入羊肉（1），用鏟子或夾子將肉片盡量分開，平鋪於鍋底
2. 隨後翻炒2分鐘，直至肉片基本全部變色
3. 打開蔬菜（2），取出醬汁，將剩餘蔬菜加入鍋中，大火翻炒2分鐘直至蔥段變軟
4. 加入醬汁包，繼續翻炒1分鐘
5. 盡情享用吧！

You should have 1 container and water.

1. Add rice and water to a small saucepan with a lid to wash the rice, then drain the water
2. Add 375 ml of water 
3. Cover with lid and bring to a boil on high gas
4. Boil for 10 minutes then turn off the heat and let the rice sit for 10 minutes with lid on
5. Dish out and enjoy!
   
   

準備：中號煮鍋，375ml水

1. 鍋中加入米和375ml水
2. 加蓋煮開後轉最小火煮10分鐘
3. 十分鐘後關火，不要揭蓋，燜制10分鐘

4. 盡情享用吧！

You should have 3 containers and 50 ml of cooking oil.

1. Heat 50 ml of oil in a large saucepan (with lid)
2. Add meat (container 1) and fry on high heat for around 3 minutes
3. Add around 3L of water
4. From container 2, add the dong sum and dried polygonatum
5. Cover with lid and boil for 80 minutes on a low heat
6. Add the rest of container 2, stir and boil on high heat for 10 minutes
7. Add more salt if you prefer. Container 3 is your dip
8. Dish out and enjoy!

準備：三盒食材，大號煮鍋，50ml油

1. 起鍋加入50ml油燒熱，加入肉包（盒1）大火翻炒3分鐘
2. 加入約3升水，注意燜煮時間較長，火力差別大幅影響成菜，請根據您的灶台火力調整水量

You should have 3 containers, 40ml of cooking oil and 1 litre of water

1. Find a medium-sized saucepan, add Pork 1, Vegetable 2 and 1 litre of water into it
2. Turn on the gas to high heat and bring it to a boil
3. Reduce the heat to medium and simmer for 8 mins (You can adjust the taste to your preference by adding salt, white pepper, or chopped spring onions)
4. Find a small saucepan, add 40ml oil and the Red Sauce 3, fry for 1 minute over low heat.
   This is your first dipping sauce (Sichuan Spicy Dipping Sauce)
5. Open the Green Sauce 3. This is your second dipping sauce (Spring Onion Dipping Sauce).
6. Dish out and enjoy!
   
   

準備：三盒食材，中號煮鍋，40ml油，1升水

1. 中號煮鍋中加入肉1，蔬菜2，1升水，大火烧开，水開後轉中火燉煮8分鐘
   
   可根據個人口味酌情加入鹽、白胡椒粉和蔥花
   
2. 起一小鍋，加入40ml油和紅色醬汁3，小火煎1分鐘烹香，這是第一份川味蘸水
3. 打開綠色醬3，這是第二份香蔥蘸水，可直接食用
4. 完成，盡情享用吧！

You will need 3 packs, 40 ml of cooking oil, and 1.2L of water.

1. Find a large saucepan with a lid, and add 40 ml of oil to the pan.
2. Add Container (1) and stir-fry over medium heat for 1 minute until the sauce becomes fragrant.
3. Add the Lamb (2), stir-fry for 2 minutes, then add Vegetable (3) and approximately 1.2L of water to cover the ingredients.
4. Place the lid on the pan, bring to the boil, then reduce to a low heat and simmer for 50 minutes.
   
   Check the water level occasionally, as it may vary depending on your stove, to prevent drying out.
   
   If you have a pressure cooker, you can transfer the mixture to it and cook for 15 minutes after reaching full pressure.
   
   
5. After 50 minutes, remove the lid and turn to high gas.
6. Reduce the sauce until it covers one third of the ingredients
7. Dish out, enjoy!

準備：3包食材，带盖大號煮锅，40毫升油和1.2升水。

1. 找一個帶蓋大號煮鍋，加入40毫升油加熱；
2. 將盒子（1）醬料加入鍋中翻炒1分鐘爆香；
3. 加入羊肉（2），翻炒2分鐘，然後加入蔬菜（3）和大約1.2升水，確保水沒過食材；
4. 蓋上鍋蓋，煮沸後轉小火燉煮50分鐘。如果你有高壓鍋，可以轉入高壓鍋，待上氣後焖煮15分鐘；
   
   根據各家爐灶的不同，適時檢查水位，避免燒乾；
   
   
5. 50分鐘後，大火收汁，直至沒過三分之一食材的位置；
6. 完成，盡情享用吧！

You should have 4 containers.

1. Boil 1L of water in a medium saucepan, then add the noodles (container 1) and cook for 5½ minutes. Separate the noodles if they stick together
2. Add the beansprouts (container 2) and boil for another 30 seconds
3. Drain the noodles and beansprouts into a serving bowl
4. Pour the sauce (container 3) on top of the noodles
5. Heat oil (container 4) in a pan and fry for 30 seconds
6. Pour the oil onto the noodles and mix well before serving, enjoy!

準備：4盒食材，中號煮鍋，1升開水

1. 起鍋將1升水煮開後加入面（盒1）煮5分半鐘，然後加入豆芽（盒2）煮30秒
2. 將麵條和豆芽菜撈出裝碗備用，切記不要過冷水
3. 將醬汁（盒3）澆在面上
4. 起鍋燒熱將紅油料（盒4）倒入，大火加熱30秒後澆在面上
5. 將拌均勻，盡情享用吧！

You should have 4 containers.

1. Add noodles (container 1) to boiling water and cook for 5 minutes 
2. Drain the noodles into a serving bowl and pour sauce (container 2) over the noodles, mixing them well
3. In a small pan, add seafood (container 3) and oil (container 4)
4. Fry on high heat for 30 seconds then add to the noodles
5. You could add a fried egg at this stage
6. Mix well before serving and enjoy!
   

準備：四盒食材，中號煮鍋，

1. 起鍋加水煮開，加入細麵煮製5分鐘，主要攪拌防止粘連
2. 將煮好麵條撈出裝碗備用，切記不可過冷水，否則麵條不會掛汁
3. 將醬汁（盒2）倒入麵條中拌勻
4. 起鍋加入海鮮包（盒3）以及蔥油（盒4）
5. 小火煎製一分鐘，注意午餐肉中間翻一次面
6. 將鍋中食材澆在面上，也可加一顆煎蛋，盡情享用吧！

You should have 3 containers.

1. Boil 1.5L of water in a medium sized saucepan
2. Add noodles (Container 1) to the boiling water and boil for 4 minutes (wait for the water to boil then put noodles in)
3. Drain the noodles and transfer them to a serving bowl for later use
4. find a small saucepan and add Sauce 2, Container 3, and 180ml water (container 2=180ml) in, Bring to a boil over high heat, stirring the soup to ensure the sauce fully dissolves
5. Boil for 30 seconds, pour it all over the pre-boiled noodles, enjoy!
   

準備：三盒食材，180ml水，中號煮鍋, 小号煮锅

1. 起鍋加水燒開，下麵（盒1）煮製4分鐘（開水下麵）
2. 撈出瀝乾裝入一個大碗中備用
3. 找一個小號煮鍋，加入醬汁2，盒3和180ml水(盒2=180ml)，大火煮至沸騰，過程中充分攪拌醬汁，確保醬汁完全溶解
4. 煮沸約半分鐘，將所有醬汁食材淋於煮好的麵條上，盡情享用吧！

You should have 2 containers and 50 ml of cooking oil.

1. Heat 50 ml of oil in a medium saucepan (with lid)
2. Add prawns (container 1) and fry for 2 minutes. Turn them over half way through and squeeze the prawn heads hard to get the juice out
3. Add container 2, 900 ml of water (container 2 = 180 ml, X5 = 900 ml) and the rest of container 1, cover with lid and boil for 10 minutes on high heat
4. Squeeze the juice out of the lemon and take off heat
5. Serve and enjoy!

準備：兩盒食材，中號煮鍋，40ml油

1. 起鍋加入40ml油燒熱，加入大蝦煎製2分鐘
2. 過程中用鍋鏟擠壓蝦頭至出油
3. 加入醬汁（盒2）再加入900ml水，（盒2）x5倍
4. 加入盒1剩餘食材共同大火煮製10分鐘
5. 關火，擠壓檸檬至出汁，盡情享用吧！

Prepare the 2 containers, 50ml of cooking oil, and 200ml of water.

1. Heat 50ml of oil in a medium pan over high heat.
2. Open Vegetable (1), remove the sauce sachet, and add the remaining ingredients to the pan. Stir-fry on high heat for about 1 minute, until the spring onions slightly soften and the ingredients become fragrant.
3. Place the pork chops (Container 2) on top of the spring onions, then add the sauce sachet and around 200ml of water to the pan. The liquid should mostly cover the ingredients.
4. Cover the pan with a lid and simmer over low heat for 5 minutes.
5. Remove the lid, flip the pork chops, and cover again to simmer for another 5 minutes.
6. Remove the lid, turn up the heat, and reduce the sauce until it thickens and reaches about one-third of the ingredients.
   (Move the pork chops during cooking to prevent sticking)
7. Plate the dish and drizzle with sauce. You could garnish with sesame seeds for a decorative touch or slice the pork chops and serve them over steamed rice to make pork chop rice.
8. Enjoy!

準備：2盒食材，中號带盖炒鍋，50ml油和大约200ml水

1. 鍋中加入50ml油大火燒熱
2. 打開盒（1），取出醬汁包，將剩餘的食材倒入鍋中。大火翻炒約1分鐘，直到蔥稍微變軟，食材爆香。
3. 加入猪排（2）放在蔥上，然後加入醬汁包和大约200毫升水，直至酱汁基本没过食材
4. 蓋上鍋蓋，用小火焖煮5分鐘
5. 打開鍋蓋，豬扒翻面，然後再次蓋上蓋子繼續焖煮5分鐘
6. 打開鍋蓋，轉大火收汁，中間可移動豬扒以防黏底。收汁直到醬汁變稠，並達到食材高度的約三分之一
7. 裝盤，淋上醬汁。你可以撒上些許芝麻作為裝飾，或者將豬扒切條放在蒸好的米飯上，製作上海豬扒飯！
8. 盡情享用吧！

You should have 3 containers and 40 ml of cooking oil.

1. Heat 40 ml of oil in a medium pan
2. Add pork (container 1) and stir-fry on medium heat for around 3 minutes, until the edges turn brown
3. Add vegetables (container 2) and stir-fry for another minute on high heat
4. Add sauce (container 3) and stir-fry for one more minute
5. Dish out and enjoy!

準備：三盒食材，中號炒鍋，40ml油

1. 炒鍋燒熱加入40ml油
2. 加入豬肉（盒1）中火翻炒3分鐘，至肉片邊緣焦黃
3. 加入蔬菜（盒2）大火翻炒1分鐘
4. 加入醬汁（盒3）大火翻炒再1分鐘即可出鍋裝盤，盡情享用吧

You should have 3 containers, 80ml of cooking oil and 500ml of hot water.

1. Heat 50ml of oil in a medium saucepan, open Container 1, take out the vinegar sachet
2. Pour the remaining vegetables from container 1 into the pan and stir-fry over a medium heat for 2 minutes
3. Add 500 ml of hot water
4. Add fish (pack 2), stir until the fish separates completely
5. Bring to a boil, then cover with the lid and continue boiling over high heat for 5 minutes
6. After 5 minutes, add vinegar sachet (from container 1), stir and turn the gas off immediately
   
   If you prefer a less sour taste, you can sample the broth and adjust the amount gradually while tasting
   
7. Pour the stew into a big serving bowl
8. Heat 30 ml of oil in a small saucepan
9. Add container 3 and stir-fry on medium heat until fragrant
10. Pour it on top of the dish and enjoy!

準備：中號帶蓋煮鍋，50ml油，500ml開水

1. 將50ml油倒入鍋中燒熱
2. 打開盒（1），取出兩包醬汁，將剩餘蔬菜倒入鍋中，中火翻炒2分鐘
3. 鍋中加入500ml開水（可根據燒水壺刻度控制量）大火煮開
4. 煮開後，加入魚片（2），攪拌至魚片分離
5. 煮至沸騰後，蓋蓋兒大火煮製5分鐘
6. 五分鐘後開蓋，加入醋包（盒1中取出的）略微攪拌後立刻關火
   
   如果不喜歡太酸，可嘗下湯汁，邊嘗邊酌情添加
   
7. 整鍋倒入一個大深碗
8. 另起一小號鍋，加入30ml油燒熱後，加入盒（3）
9. 中火翻炒爆香，將料頭淋到魚上
10. 完成！盡情享用吧！

You should have 5 containers, 20 ml of cooking oil and 400 ml of water.

1. In a pan of water, boil the vegetables (container 1) for 30 seconds on a high heat. Drain and set aside in a large bowl
2. In a medium saucepan, heat 20 ml of oil on a medium heat. Add sauce (container 2) and stir-fry for 30 seconds
3. Add 400 ml of water to the saucepan and bring to a boil (400 ml = 4X container 2)
4. Add beef (container 3), stir until completely separated and boil for 5 minutes
5. Pour the beef and sauce over the vegetables in the large bowl. Add toppings (container 4) to the middle of the bowl
6. On a medium heat, add oil (container 5) into the pan until the chillies start to turn dark, do not stir
7. As soon as the oil starts to smoke, turn off the gas immediately and pour the oil over the beef
8. The bowl will be very hot! Handle with care and enjoy!

準備：

5個食材
20ml食用油
400ml水
帶蓋中號煮鍋 

1. 找一個中號煮鍋，将蔬菜（1）在沸水中煮沸30秒，沥干水分，放入一个大碗/盆中，用於之後出餐
2. 中號煮鍋（可用同一個鍋，確保乾淨無水），中火热油2中勺（約20ml），加入酱（2）并翻炒30秒
3. 爆香後加入400毫升的水（醬料盒2=100毫升x4）
4. 水沸後加入牛（3）并輕輕搅拌，確保肉片分开，盖上锅盖，煮5分钟
5. 煮好後，全部倒在燙過的蔬菜上
6. 將料頭（4）集中灑在肉片中心
7. 找一個小號煮鍋（或用清潔過的之前的煮鍋亦可），加入油（5）并在中火上加热，不要搅拌,直到辣椒开始顏色變深，油剛剛开始冒烟，立即关火，将熱油淋於料頭上（料頭被均勻沖開並聽到劈啪聲），完成！

注意碗烫，尽情享用吧！

You should have 6 containers, 20 ml of oil and 400 ml of water.

1. In a pan of water, boil the vegetables (container 1) for 30 seconds on a high heat. Drain and set aside in a large bowl
2. In a medium saucepan, heat 20 ml of oil on a medium heat. Add sauce (container 2) and stir-fry for 30 seconds
3. Add 400 ml of water to the saucepan and bring to a boil (400 ml = 4X container 2)
4. Add fish (container 3) and stir until separated
5. Boil for 5 mins with lid off
6. Pour the contents of the saucepan over the vegetables and add toppings (container 4) over the fish
7. On a medium heat, add oil (container 5) into the pan until the chillies start to turn dark, do not stir
8. As soon as the oil starts to smoke, turn off the gas immediately and pour the oil over the fish
9. Sprinkle toppings (container 6) on top
10. Handle with care as the bowl will be very hot. Enjoy!
    
    
    

準備：

6個食材
20ml食用油
400ml水
帶蓋中號煮鍋 

1. 找一個中號煮鍋，将蔬菜（1）在沸水中煮沸30秒，沥干水分，放入一个大碗/盆中，用於之後出餐
2. 中號煮鍋（可用同一個鍋，確保乾淨無水），中火热油2中勺（約20ml），加入酱（2）并翻炒30秒
3. 爆香後加入400毫升的水（醬料盒2=100毫升x4）
4. 水沸後加入魚（3）并輕輕搅拌，確保魚片分开，盖上锅盖，煮5分钟
5. 煮好後，全部倒在燙過的蔬菜上
6. 將料頭（4）集中灑在魚片中心
7. 找一個小號煮鍋（或用清潔過的之前的煮鍋亦可），加入油（5）并在中火上加热，不要搅拌,直到辣椒开始顏色變深，油剛剛开始冒烟，立即关火，将熱油淋於料頭上（料頭被均勻沖開並聽到劈啪聲）
8. 將花生碎（6）均勻的撒在魚片上。

注意碗烫，尽情享用吧！

You should have 4 containers and 110 ml of cooking oil.

1. Put kettle on
2. Heat 60 ml of oil in a large saucepan (with a lid)
3. Add the chicken (Pack 1) and stir-fry over high heat for 3 minutes
4. Add sauce (container 2) and stir-fry on high heat for 1 minute, until the aroma released
5. and enough hot water from the kettle to cover the ingredients
6. Cover with a lid and cook on medium heat for 20 minutes (check the water level during this time)
   
7. After 20 minutes, remove the lid and add vegetables (container 3)
   
   You may add water as needed to ensure the water level reaches halfway up the ingredients
   
8. Lid on and simmer for 10 minutes
9. after 10 minutes, lid off and turn to high gas, reduce the sauce to sticky
   
   Do not reduce the sauce too much; it's the best to keep it covering just under half of the chicken
   
10. Find a small saucepan and heat 50ml oil
11. Add container 4 into the saucepan, stir-fry over high heat until fragrant
12. Pour it over the dish, mix well
13. Dish out and enjoy!

準備：四盒食材，110ml油，大約800ml開水

1. 提前煮好一壺熱水
2. 起鍋加入60ml油燒熱，加入雞肉（肉包1）大火翻炒3分鐘
3. 加入醬汁（盒2）大火翻炒1分鐘爆香
4. 加入熱好的開水，沒過食材，
5. 水沸後加蓋，改中火燜煮20分鐘
   
   由於各自火力不同，中間記得查看水位，以防燒幹
   
6. 20分鐘後，開蓋兒，加入蔬菜（盒3）
7. 可以當加水，水位達到食材一半的位置為好
8. 蓋上蓋子，再燉煮10分鐘
9. 十分鐘後，開蓋，大火收汁
   
   注意湯汁不要收的過於黏稠，到達食材的一小半位置為佳
   
10. 另起一小號煮鍋，加入50ml油燒熱
11. 加入料頭（盒4）大火翻炒直至爆香
12. 潑於煮好的菜上，攪拌均勻
13. 完成！盡情享用吧！

You should have 3 containers, 40 ml of cooking oil and 600 ml of water.

1. Heat 40 ml of oil in a medium pan (with lid) on high heat
2. Add sauce (container 1) and fry for 1 minute
3. Add 600 ml of water (2.5 times the amount of container 1)
4. Cover with lid and bring to boil on high heat
5. Add vegetables (container 2) and stir
6. Cover with lid and boil for 3 minutes
7. Use a table spoon to scoop out ⅓ of a spoon sized prawn balls (from container 3) and put them into the soup
8. Cover with lid and boil for 2 minutes
9. Take the lid off and stir a little, enjoy!
   

準備：三盒食材，中號加蓋煮鍋，40ml油，600ml水

1. 鍋中加入40ml油燒熱，加入酸湯（盒1）翻炒一分鐘
2. 加入600ml水燒開，水量相當於盒1x2.5倍
3. 水開後加入蔬菜（盒2），加蓋燜煮3分鐘
4. 水開後用中勺舀出蝦滑下入鍋中，每顆蝦滑大概三分之一勺
5. 完成後，加蓋中火煮2分鐘即可裝盤，盡情享用吧 ！

You should have 4 containers, 40 ml of cooking oil and 500 ml of water.

1. Wash the rice (container 1) in a large bowl with water and drain
2. Add 40 ml of oil to a medium pan (with lid)
3. Stir fry the vegetables (container 2) on medium heat for 3 minutes until soft
4. Add the washed rice
5. Shake the sauce in container 3 well and add to the pan
6. Stir fry for another 3 minutes until the rice is dry
7. Add enough water to cover the ingredients, around 500ml

• Note: If your stove is very powerful, add a little more water 
• If you prefer using a rice cooker, now put everything in the cooker on the ‘rice cooking’ mode

8. Bring to a boil, cover with lid and cook on medium heat for 15 minutes

9. Turn off the heat, do not open the lid, and let it sit for 5 minutes

10. Remove the lid, add the contents of container 4, and mix well

11. Dish out and enjoy!

準備：4盒食材，中號煮鍋，40ml油，清水

1. 將香米（盒1）清洗後備用
2. 起鍋加入40ml油燒熱，加入菜（盒2）中火翻炒3分鐘
3. 加入米，搖勻醬汁（盒3）加入鍋中
4. 鍋中加水至末過食材，根據您灶台火力可調整水量
5. 加蓋燜煮15分鐘，關火，繼續燜5分鐘
6. 開鍋加入料頭（盒4）將拌均勻，盡情享用吧！

You'should have 3 containers and 80 ml of cooking oil.

1. Heat 80ml of oil in a medium-sized pan over high heat.
2. Add the chicken from container 1 and stir until the pieces separate. Fry for 3 minutes over medium heat without moving it.
3. Stir-fry the chicken for an additional 2 minutes on medium heat until thoroughly cooked.
4. Transfer the chicken to a small bowl and set aside, leaving some oil in the pan.
5. Remove the walnuts from container 2. Add the vegetables to the pan and stir-fry over high heat for 1 minute.
6. Pour in the sauce from container 3 and stir-fry until it comes to a rolling boil, releasing its fragrant aroma.
7. Return the chicken to the pan and stir-fry for another minute.
8. Turn off the heat, then add the walnuts.
9. Stir well and enjoy!

準備：三盒食材，中號炒鍋，80ml油

1. 鍋中加入80ml油燒熱
2. 加入雞肉，平鋪在鍋中，中火煎製3分鐘，注意期間不要挪動雞肉
3. 3分鐘後，翻炒雞肉2分鐘，直至雞肉熟透，盛出備用
4. 鍋中留部分底油，打開蔬菜盒（2）將核桃取出備用，把剩餘蔬菜加入鍋中大火翻炒1分鐘
5. 加入醬3，大火翻炒直至醬汁充分沸騰，爆出醬香
6. 隨後加入雞肉繼續翻炒一分鐘
7. 將核桃倒入，關火攪拌均勻，盡情享用吧！

You should have 2 containers and 20 ml of cooking oil.

1. Heat 20 ml of oil in a medium pan
2. Add the tofu (container 1) into the pan in a single layer
3. After 1 minute of frying, flip and fry the other side for another minute
4. Put tofu onto a serving plate and pour sauce (container 2) onto the dish, enjoy!

準備：2盒食材，中號炒鍋，20ml油

1. 起鍋加入20ml油燒熱，下入豆腐鋪平
2. 中火將豆腐兩面各煎製1分鐘，轉盤備用
3. 將醬汁（盒2）澆在豆腐上，注意醬汁口味偏重，根據個人口味調整用量，盡情享用吧！

You should have 3 containers, 110 ml of cooking oil, and 1.7L of water.

1. Boil around 1.5L of water in a medium saucepan.
2. Add the noodles (Container 1) to the boiling water and boil for 3 minutes, separating them if they stick together. 
   
   （Bring the water to boil before adding noodles）
   
3. Drain the noodles and divide them between two serving bowls, setting them aside for later use.
4. In a clean pan, heat up 80 ml of oil.
5. Open the vegetables (Container 2) and take out the sauce sachet. Add the vegetables to the pan and stir-fry over medium heat for around 1 minute until fragrant.
6. Add the sauce sachet and enough water to cover the ingredients halfway (around 200 ml). Simmer over high heat for 5-8 minutes until the sauce reduces to a thin layer on the bottom of the pan.
7. Pour the aubergine onto the noodles in the serving bowls.
8. Clean the pan or use a small saucepan, and add 30 ml of cooking oil. Heat the oil and add the contents of Container 3 to the pan.
9. Stir-fry for around 1 minute until the ingredients release their aroma.
10. Pour the topping onto the noodles.
11. Enjoy! 

準備：3盒食材，中號煮鍋，中號炒鍋，110ml油，1.7L水

1. 起鍋加水燒開，將麵條（盒1）煮製3分鐘，撈出裝碗備用
2. 另起鍋加入80ml油燒熱，打開蔬菜盒2，取出醬汁包，將蔬菜加入炒鍋中中火翻炒1分鐘
3. 加入醬汁包和大約200ml水，水量沒過食材一半位置，大火收汁5-8分鐘，至止醬汁剩餘約鍋底薄薄一層，將茄子淋於麵條上
4. 清潔炒鍋或另起一小號煮鍋，加入30ml油燒熱，加入盒3翻炒一分鐘爆香
5. 將炒好的料頭淋於茄子上，盡情享用吧！

You should have 3 containers, 40ml of cooking oil.

1. Take a medium-sized pan, add 40ml (4 spoons) of cooking oil, and heat it up.
2. Add Vegetable 1 and stir-fry over medium heat for 2-3 minutes, until the tomatoes have softened.
3. Add Aubergine 2. Arrange the aubergine slices in a single layer at the bottom of the pan and fry over medium heat for 3-5 minutes, avoiding frequent flipping.
4. Shake Sauce 3 to ensure nothing sticks to the bottom, then add the sauce and let it heat up for about 20 seconds. Stir well to coat the aubergine with the sauce.
5. Serve and enjoy!

準備：3盒食材，40ml油。

1. 起鍋加入40ml（約4勺油）加熱，加入蔬菜1，中火翻炒2-3分鐘，直到番茄變軟。
2. 加入茄子2，將茄子均勻鋪在鍋底，中火煎3-5分鐘，避免頻繁翻動。
3. 搖勻醬汁3，確保底部沒有沾黏，加入醬汁，等待約20秒將醬汁充分加熱後，攪拌均勻，使茄子裹上醬汁。
4. 盡情享用吧！

You should have 3 containers and 40 ml of cooking oil.

1. Heat 40 ml of oil in medium pan then add the tofu (container 1) and stir-fry for 1 minute on a high heat
2. Add vegetables (container 2) and stir-fry for another minute
3. Add sauce (container 3) and stir-fry for one more minute
4. Dish out and enjoy!

準備：三盒食材，中號炒鍋，40ml油

炒鍋燒熱加入40ml油

加入豆腐（盒1）中火翻炒1分鐘，

加入蔬菜（盒2）大火翻炒1分鐘

加入醬汁（盒3）大火翻炒再1分鐘即可出鍋裝盤，盡情享用吧

You should have 3 containers and 30 ml of oil.

1. Preheat the oven. Open Meat 1 and transfer to a baking tray, Bake at Electric 200°C/ Fan 180°C for 10 mins
2. after 10mins, heat 30 ml of cooking oil in a medium saucepan on high heat
3. Add Vegetable 2 and stir-fry for 1 minute until the onions become fragrant
4. Add Sauce 3 and heat, stirring until the sauce comes to a boil and bubbles, approximately 30 seconds
5. Turn off the heat, add the previously baked pork, and gently stir to coat with the sauce
6. Dish out and enjoy!

準備：三盒食材、烤箱、中號炒鍋，30ml油

1. 預熱烤箱，打開肉（1）裝入烤盤，電烤 200°C或热风180°C 烤10分鐘
2. 10分鐘後，找一中號炒鍋加入30ml油燒熱，加入蔬菜（2），翻炒1分鐘直至洋蔥爆香
3. 將醬汁（盒3）搖晃均勻，加入鍋中翻炒，直至醬汁沸騰冒泡，約沸騰30秒後關火
4. 加入之前烤好的豬肉，略微攪拌，裹上醬汁，完成！盡情享用吧！

You should have 2 containers and 30 ml of cooking oil, 800ml of water, medium-sized saucepan with a lid

1. Boil the kettle
2. Open Container (1) and take out the 2 sachets for later use
3. Heat 30 ml of oil in a medium saucepan (with a lid)
4. Add the remaining ingredients from Container (1) into the saucepan, add pork rib (pack 2), stir-fry for around 2 minitues until the ribs change colour
5. Add the dark sauce (from container 1) into the pan, and add enough hot water from the kettle to cover the ingredients by 1cm
6. Cover with a lid and cook on low heat for 60 minutes
   
   (Due to variations in heat intensity, remember to check the water level periodically to prevent burning, and you may add water as needed.)
   
7. If using a pressure cooker, cook under pressure for 15 mins
8. After 60 minutes, remove the lid and turn to high gas
9. Reduce the sauce to half the level of the ingredients
10. Remove the ribs with tongs and place them in a serving bowl. Leave the sauce in the pan and continue boiling, stirring constantly to prevent burning. Cook until the sauce thickens significantly, resembling a syrupy texture
11. Add the remaining vinegar sachets from Container (1) to the thickened sauce in the pan and stir. Heat over high heat, ensuring it comes to a full boil before immediately turning off the heat.
12. Pour the sauce over the ribs. Dish out and enjoy!

準備：兩盒食材，30ml油，800ml開水，中號煮鍋帶蓋

1. 燒開水備用，打開盒（1）取出兩包醬汁備用
2. 起鍋加入30ml油燒熱，鍋中加入盒（1）剩餘食材，加入排骨（2），一起翻炒約2分鐘直至排骨變色
3. 加入深色醬汁包，並加開水至末過所有食材1cm
4. 加蓋最小火燜煮60分鐘（如使用高壓鍋，上氣後壓15分鐘）
   
   （各自火力不同，中間記得查看水位以防燒幹，可適量加水）
   
5. 60分鐘後，開蓋改大火，收汁至湯汁到食材一半到位置
6. 夾出排骨裝碗，留下鍋中醬汁繼續加熱，持續攪拌，以防幹鍋。直至醬汁非常黏稠，類似糖漿質感
7. 加入從盒（1）中取出的剩餘醋包至熬好的醬汁中，大火加熱，確保充分燒開後，立即關火
8. 淋於排骨上，完成，盡情享用吧！

You should have 2 containers and 40ml of cooking oil.

1. Find a medium-sized pan, add 40ml of oil, and heat it up.
2. Add the chicken from Container (1), and fry on high heat for 3 minutes.
3. After 3 minutes, turn the chicken to the other side and continue frying for an additional 3 minutes, until both sides are golden brown.
4. Open Container (2), remove the sauce sachet, and add the remaining vegetables to the pan.
5. Move the vegetables to the sides of the chicken, allowing them to touch the bottom of the pan. Stir-fry for 2 minutes, or until the onions have softened.
6. Reduce to low heat and add the sauce. Take a spoon and repeatedly drizzle the sauce over the chicken.
7. Cook until the sauce thickens and the chicken is well-coated and coloured.
8. Find a large serving plate, spread the vegetables on the bottom, place the chicken on top of the vegetables, and drizzle with the sauce.
9. You can also slice the chicken into strips, place it over rice, and drizzle with sauce to make teriyaki chicken rice.
10. Enjoy!

準備：2盒食材，40ml油

1. 找一個中號平底鍋，加入40毫升油並加熱
2. 將雞肉（1）加入鍋中，大火煎3分鐘
3. 3分鐘後，將雞肉翻面，繼續煎3分鐘，直至兩面均呈金黃色
4. 打開盒（2），取出醬汁包，將剩餘的蔬菜加入鍋中
5. 將蔬菜撥至雞肉周圍，讓其接觸鍋底，翻炒2分鐘，直至洋蔥變軟
6. 轉小火，加入醬汁。取一勺子將醬汁反覆淋在雞肉上，直至醬汁變稠，雞肉均勻上色
7. 找一個大號的餐盤，將蔬菜鋪於盤底，將雞肉放置在蔬菜上，並淋上醬汁。
8. 你也可以將雞肉切條，放到米飯上，澆上醬汁，做成照燒雞飯。
9. 盡情享用吧！

You should have 3 containers

1. Find a large-sized saucepan with lid, add ingredient 1 and stir-fry over a low heat until the onions deepen in colour, and the ginger slices crispen at the edges
   (The dry chillies in Container 1 serve to enhance the fragrant without adding heat; if you prefer not to have them, you can simply remove them)
2. Add the Chicken Wings (Pack 2) and fry for about 3 mins, unitl the chicken wings take on a slight change in colour
3. Add Sauce 3 and boiling water, just enough to cover the chicken wings
4. Cover the lid and simmer on a low heat for 30 mins
   (Due to vatiations in hob heat, check intermittently to prevent the liquid from frying out. If needed, add more water)
5. After 30 mins, take off the lid and reduce the sauce over a high heat
   (If you wish to add some vegetables, you can personalize it by incorporating basil leaves, greens, or other vegetables according to your preference)
6. Reduce the sauce until it thickens and becomes sticky, like syrup
7. Turn off the heat, dish out and enjoy!

準備：三盒食材，大號帶蓋煮鍋

1. 找一個大號帶蓋的煮鍋，加入料1，小火煸香，直至洋蔥變深，姜片焦邊（乾辣椒作用為增香，如不喜歡可以移除）
2. 加入雞翅2，煎炒大約3分鐘，直至雞翅輕微變色
3. 加入醬汁3和開水，水量為剛剛沒過雞翅為好。蓋上蓋子，小火燉煮30分鐘（由於各家火力強度有差異，可間歇性檢查以防燒幹。如有需要，可酌情加水）
4. 30分鐘後，打開蓋子，大火收汁（如果你想添加一些蔬菜，可以根據個人喜好加入羅勒葉、青菜等）
5. 大火收汁至黏稠，直至類似糖漿狀
6. 關火，完成！盡情享用吧！

You should have 3 containers and 30 ml of oil.

1. Preheat the oven. Open Meat 1 and transfer to a baking tray, Bake at Electric 200°C/ Fan 180°C for 10 mins
2. after 10mins, heat 30 ml of cooking oil in a medium saucepan on high heat
3. Add Vegetable 2 and stir-fry for 2 minute until the onions become soft
4. Add the roasted beef into the pan, then gently shake Sauce 3 to ensure nothing sticks to the bottom. Stir continuously until the sauce begins to boil and bubble, approximately 30 seconds. Make sure all the beef is evenly coated with the sauce.
5. Dish out and enjoy!

準備：三盒食材、烤箱、中號炒鍋，30ml油

1. 預熱烤箱，打開肉（1）裝入烤盤，電烤 200°C或热风180°C 烤10分鐘
2. 10分鐘後，找一中號炒鍋加入30ml油燒熱，加入蔬菜（2），翻炒2分鐘直至洋蔥變軟
3. 將烤好的牛肉加入鍋中，將醬汁（盒3）搖晃均勻，加入鍋中翻炒，直至醬汁沸騰冒泡，約沸騰30秒後關火，確保牛肉均勻裹上醬汁
4. 完成！盡情享用吧！

You should have 2 containers, 1L of water and 10 ml of cooking oil.

1. Heat 10 ml of oil in a medium saucepan, add the sauce (container 1) and stir-fry for 1 minute on a medium heat
2. Add 1L of water to the saucepan and bring to boil
3. Add the vegetables (container 2) and boil on high heat for 5 minutes
4. Dish out and enjoy!

準備：兩盒食材，中號煮鍋，10ml油，1升水

1. 起鍋加入10ml油，倒入醬汁（盒1）中火炒製1分鐘
2. 加入1升水燒開
3. 加入蔬菜（盒2）大火煮製5分鐘
4. 裝盤，盡情享用吧！

You should have 3 containers, a medium-sized pan, 50ml cooking oil, 300ml water

1. Open Container (1) and pour the starch into an empty bowl
2. Take the same amount of water as in container (1), add it to the bowl and mix well with the starch. Keep the empty container for later use.
3. Heat 50ml (5 spoons) of oil in a medium-sized pan
4. Open pack (2), pour it into the pan, stir-fry over medium heat for 1 minute until the ingredients starts sizzling
5. Add 200ml of water to the pan (Container (1) = 100ml, can use 2 times the amount of it)
6. Add Tofu (3), stir gently, simmer over medium heat for 3-5 minutes until the water level decreases to half of the tofu's height
   
   If you prefer a milder flavour, you can reduce the simmering time to increase the water content and thus reduce the saltiness of the sauce
   
7. After simmering, take out the prepared water-starch mixture, add half of it after stirring evenly, let it stand for 20 seconds until the starch solidifies
8. Gently stir to mix it with the meat sauce
9. Mix the remaining water-starch evenly, add it to the pan, let it stand for 20 seconds until the starch solidifies again
10. Gently stir to mix it with the sauce
11. Dish out. If you like spring onions, you can add them as desired
12. Enjoy!
    
    
    

準備：三盒食材，中號炒鍋,50ml油， 300ml水

1.    打開盒（1），將澱粉倒入一個空碗

2.    取盒（1）相同水量的水，加入碗中與澱粉混勻備用，空盒不要扔

3.    找一中號炒鍋，加熱50ml（5勺）油

4.    打開盒（2），倒入鍋中，中火翻炒1分鐘，直至食材爆香

5.    鍋中加入200ml水（盒（1）=100ml，可用2倍盒（1））

6.    加入豆腐（3），輕微攪拌後，中火燉煮3-5分鐘，直至水位下降到豆腐一半的位置

如果口味較淡，可縮短燉煮時間，以達到提高水量進而降低醬汁鹹度

7.    燉好後，取出調好的水澱粉，攪拌均勻後加入一半的量，靜止等待20秒，直至澱粉固化

8.    略微攪拌使其與醬汁混合

9.    將剩餘水澱粉攪拌均勻，加入鍋中，靜止等待20秒，直至澱粉再次固化

10. 略微攪拌使其與醬汁混合

11. 裝盤。如果喜歡蔥，可以酌情自行添加蔥花。

12. 完成，盡情享用吧！

You should have 4 containers.

1. Boil 1L of water in a medium saucepan, then add the noodles (container 1) and cook for 5½ minutes. Separate the noodles if they stick together
2. Add the beansprouts (container 2) and boil for another 30 seconds
3. Drain the noodles and beansprouts into a serving bowl
4. Pour the sauce (container 3) on top of the noodles
5. Heat oil (container 4) in a pan and fry for 30 seconds
6. Pour the oil onto the noodles and mix well before serving, enjoy!

準備：4盒食材，中號煮鍋，1升開水

1. 起鍋將1升水煮開後加入面（盒1）煮5分半鐘，然後加入豆芽（盒2）煮30秒
2. 將麵條和豆芽菜撈出裝碗備用，切記不要過冷水
3. 將醬汁（盒3）澆在面上
4. 起鍋燒熱將紅油料（盒4）倒入，大火加熱30秒後澆在面上
5. 將拌均勻，盡情享用吧！

You should have 3 containers.

1. Boil 1.5L of water in a medium sized saucepan
2. Add noodles (container 1) to the boiling water and boil for 4 minutes (wait for the water to boil then put noodles in)
3. Drain the noodles and rinse them under cold water until they are cold, then set the aside for later use
4. find a large pan and add 40ml oil in, heat the oil over high heat
5. Add vegetables (container 2) and stir-fry for one minute (high gas)
6. Add sauce 3, stir-fry for another minute to bring out the rich aroma of the sauce
7. add the pre-boiled noodles, sauté for an additional 2 minutes. Serve and enjoy!

準備：三盒食材，中號煮鍋, 大號炒鍋

1. 起鍋加水燒開，下麵（盒1）煮製4分鐘（開水下麵）
2. 撈出過涼水瀝乾備用
3. 換大號炒鍋大火熱油40ml，加入蔬菜（盒2）翻炒1分鐘
4. 加入醬汁（盒2），再翻炒一分鐘，烹出醬香
5. 加入煮好的麵，再翻炒2分鐘，盡情享用吧！

You should have 5 containers, 80 ml of cooking oil and 700 ml of water.

1. Heat 80 ml of oil in a large pan with a lid
2. Add chicken and stir-fry for 5 minutes on high heat
3. Add sauce and stir-fry for 1 minute 
4. Add potatoes (container 3) and pour in 700 ml of water. Cover the pan with the lid and let it boil on medium heat for 25 minutes
5. Check the water level every 10 minutes and add more water if it gets too dry
6. In the meantime, boil the noodles (container 4) in a separate saucepan and keep stirring until they completely separate
7. Boil for 6 minutes then drain the noodles into a large bowl
8. After cooking the chicken for 25 minutes, remove the lid and turn up the heat to high
9. Continue cooking until the sauce reduces to sticky
10. Add vegetables (container 5) and stir-fry on a medium heat for 1 minute
11. Pour all ingredients on the noodles
12. Dish out and enjoy!

準備：五盒食材，中號煮鍋，大號加蓋煮鍋，80ml油，700ml水

1. 大號煮鍋中加入80ml油燒熱，隨後加入雞肉（盒1）
2. 雞肉大火炒製五分鐘，隨後加入醬料（2）繼續炒製1分鐘
3. 之後加入土豆（盒3），700-1000ml水，保證水末過食材，請根據廚具調整水量
4. 加蓋燜煮25分鐘
5. 雞肉煮製過程中，另起鍋，將麵條煮六分鐘後平鋪在餐盤底部，注意煮製過程中要攪拌麵條避免粘連
6. 雞肉煮製25分鐘後，開蓋大火收汁至湯汁粘稠，隨後加入青椒（盒5）
7. 攪拌均勻將所有食材澆在面上，盡情享用吧！

You should have 3 containers, 50 ml of cooking oil and 600 ml of water.

1. Heat 50 ml of oil in a medium saucepan (with lid)
2. Add chicken (1) and stir-fry over high heat for 1 minute
3. Add sauce (2) and stir until well combined
4. Add the shiitake mushrooms from container (3)
5. Pour in 600ml of water to cover the ingredients
6. Cover with the lid, bring to a boil, and cook on high heat for 10 minutes
7. After 10 minutes, add the potatoes and white mushrooms
8. Cover again and boil for another 10 minutes
9. After 10 minutes, remove the lid, turn the heat to high, and reduce the sauce until it becomes sticky.
10. Turn off the heat, add the peppers, and stir well
11. Dish up and enjoy!

準備：三盒食材，中號帶蓋煮鍋，50ml油，600ml水

1. 起鍋加入50ml油燒熱
2. 加入雞肉（1），翻炒一分鐘
3. 加入醬（2），攪拌均勻
4. 打開盒（3），取出香菇加入鍋中
5. 倒入600ml左右水，保證沒過食材
6. 蓋蓋，大火煮沸，燉煮10分鐘
7. 10分鐘後，將土豆和白蘑菇加入，重新蓋蓋再大火燉煮10分鐘
8. 10分鐘後，開蓋，大火收汁，至湯汁濃稠
9. 關火，加入盒（3）中剩餘甜椒，攪拌均勻
10. 裝盤，盡情享用吧！

You should have 3 containers and 30 ml of cooking oil.

1. Heat 30 ml of oil in a medium sized pan on high gas
2. Add the pork mince (container 1) and stir fry for 3-4 mins, thoroughly separating it and cooking until the minced pork darkens in colour and releases a fragrant aroma
3. Add vegetables (container 2) and stir-fry on medium heat for 2 minutes, until the aromatic fragrance of the spring onions and ginger is released and blends with the meat
4. Shake the sauce in container 3 well (ensuring no starch at the bottom), add to the pan and stir-fry for 30 seconds until sticky
5. Serve and enjoy!

準備：兩盒食材，中號炒鍋，30ml油

1. 起鍋加熱30ml油，燒熱後加入肉包（盒1）大火翻炒3-4分鐘，多攪動，盡量避免肉末成團
2. 炒至肉末變色斷生，且散發肉香味
3. 加入蔬菜（盒2）繼續翻炒2分鐘
4. 將醬汁（盒3）充分搖勻（盒底無沉澱），加入鍋中翻炒約30秒，醬汁黏稠
5. 裝盤，盡情享用吧！