Copy Reference Fish and Preserved Egg Soup
Year:2003 Issue:5
Column: COLUMNS
Author:
Release Date:2003-05-01
Page: 79
Full Text:
3 preserved eggs250 grams freshwater fish10 grams lettuce10 grams (1 tbsp) Shaoxing wine5 grams salt5 grams (1 tsp) sesame oil1 gram pepperShell the preserved eggs and cut into thick slices. Cut the...
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