Boiled in clear soup can make dish holds former juice raw ingredient, [chop of boiled in clear soup] with its Shang Xianmei flesh is soft sodden most get folk love! There must be enough warmth of the ability that heat up soup on winter table! Today's chop flesh is particularly thick taste special satisfy a craving! Deserve to go up end of caraway of chopped green onion, scatter again on pepper, all that makes nose comfortable is angry, cold a lot of! With respect to the chop with delicious move Shang Zai boils face of one boiler chop, a lunch of beautiful beauty was solved!
With makings
| The pig is little assist | |
The practice of chop of boiled in clear soup
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Chop is cleaned clean
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The boiler below cold water boils water to boil, boil moment slightly
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Accuse has boiled chop fish out water
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Chop relay enters boiler in, the boiled water with one-time enough infuse, can add water more
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Conflagration is boiled
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Cast aside the float foam of the surface that goes floating with ladle, juice letting soup is clear
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The boiler on the lid is built small fire is slow in turning boil about 1 hour or so
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After boiling 40 minutes, add right amount white vinegar, make calcium qualitative dissolve in Shang Zhong
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Salt is added to flavor finally can
