Stir until slightly thick. Prior to serving sprinkle 1 / 2 T of dark vinegar to help bring out the full flavor of this delectable dish. (gerald Hatherly)
備註：1. 如買的是乾的蹄筋、海參，須先發泡處理﹘﹘乾蹄筋須先用榔頭敲成碴狀，再入油鍋（油約六、七成熱）炸過，待蹄筋緊縮時，即可撈起，並將之快速倒入冷水中，發泡至漲開為止。