| 1. | Scald the scallops in soup stock , tear into pieces
水发干贝用毛汤汆后撕成丝 |
| 2. | Scald the scallops in soup stock , tear into pieces
水发干贝用毛汤汆后撕成丝 |
| 3. | Boil the soup stock , thicken , pour over the bean curd
原汤烧开勾芡，浇在豆腐上即成。 |
| 4. | Cut the mushrooms in two , stew in soup stock with bamboo shoots
口蘑一片为二，与冬笋用毛汤汆过 |
| 5. | Remove the veins and membrane of the scallops and scald in soup stock
鲜贝剔去筋膜，用高汤焯过待用。 |
| 6. | Add asesonings to the soup stock , bring to the boil , thicken , pour over the peppers
原汁加调料勾芡淋在红椒上即成。 |
| 7. | Hot pots in kaohsiung don t cause excessive " inner heat , " thanks to a secret traditional soup stock
在高雄热天吃火锅想不上火，秘诀以中药为底的高汤。 |
| 8. | Put 7 - fold heated chicken oil in a bowl , pour on boiling soup stock , add seasonings and take to the table
鸡油烧至7成热时装入碗中，倒入烧开的清汤，加调料上桌 |
| 9. | Wash the mushrooms , steep in soup stock till flavored , stir - fry , add seasoning and thicken with cornstarch solution
鲜白菇洗净，下高汤入味后，加调料勾薄芡，装盘即可。 |
| 10. | Take all the plates to the table . put 7 - fold heated chicken oil in a bowl , pour on boiling soup stock , add seasonings and take to the table
鸡油烧至7成热时装入碗中，倒入烧开的清汤，加调料上桌； |
