Place in boiling water for 3 seconds and then remove. 2) Heat 1 Tsp oil in wok (deep frying pan) and add green onion, ginger, and wine. To this add 2 liters broth (chicken or pork) and after boiling, remove the onion and ginger. 3) Add seasoning and corn starch to the broth and once it thickens turn off the heat.
2. 起油鍋（僅一湯匙油量），煎香蔥、薑，淋酒、注入高湯（即豬骨或雞骨所熬之清湯）一大碗，待湯煮沸時，撈棄蔥薑，加入調味料及勾芡，使湯汁呈糊狀時即可熄火。