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Ingredients:
Chicken eggs - 2 PCs, rice wine - 10, soy sauce - 5 Ginger - 10 Concentrate - 5,
chicken fat - 5 alum - 1, salt - 1
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When
ordering in a bowl ready to pour the Bouillon and bring it to boil, then take off the foam
stream poured beaten eggs and add melted chicken fat. Ready Bouillon is poured into a soup bowl, a bowl or deep
plate.
Appearance
- murky Bouillon Glitter fat and
shapeless egg flakes.
Taste -
good chicken Bouillon and eggs with the
scent of spices.
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