With makings
| Pig canister bone | 500 grams |
| 1 | |
| 1 | |
| 500 grams | |
| Right amount | |
| 1 | |
| Right amount |
Guangdong's most classical soup, bao gives the way of full-bodied Shang Se and mouthfeel
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Material closes greatly according to
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Pig canister bone is abluent flying water, play part of a few ginger and very light blue, one spoon cooking wine, scald 3 minutes two, at the same time scald at the same time filter takes float last stage, because involve fire,it can be stuck on bone
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After bone scald is over with all material a cold water leaves boiler, what I use is electric rice cooker, bao Shang Jian decides 2.5 ～ 3 half hours leave boil
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229 minutes are lain between to open during gently agitate, yam is brittle! Break up to material turn over, it is OK to see yam became ripe take a bowl dip to rise first a few, stay a few, because stew long can melt away, shang Hui thicken, soup is too thick if if be stewed entirely,melting away, bao can depart to the flesh of bone, about the same, close salt of the dot below fire, I soup of Bao of this report rice cooker is the function that stews slow, my Bao 2 hours 40 minutes
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Bowl of Bao good outfit, the yam that before joining, dip rises, scatter bit of chopped green onion, ok!
