Boil about 10 bowls of chicken stock with 20 shrimps and chopped caraway in a pot for five minutes. The pot should then be placed on the dining table.
首先備妥一鍋（約十飯碗量）雞湯，在廚房內用湯鍋燒滾，並加入蝦米 20 尾及雪菜（莖）碎屑同煮五分鐘，然後改盛在火鍋中上桌。