Net tendon ham meat plus 150 grams of water, on Long Ti Wanghuo with steam 30 minutes out, steaming to Decanter juice, cut into 1 cm thick film.

 
  • 凈火腿腱肉加清水150克,上籠屜用旺火蒸30分鐘取出,潷去蒸汁,切成厚約1厘米的片。
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