“煎盐”则指提取柴灰或碱土中的卤水，用浅而阔的盘熬干以制取盐，这一专称唐代始见。
The latter which appeared in the tang dynasty is to decoct the brine extracted from the ash or alkaline earth in flat plates.
煎至焦黄之后加入半锅水，再加入盐和胡椒。
After it browns, add a half pot of water and a little more salt and pepper.
加入娘惹酱及峇拉煎酱，用盐、糖、鸡粉调味。
Add Nyonya sauce and Belaean sauce. Add salt, sugar and chicken powder.
加水煎至羊肉烂熟，加入少许盐，饮汤食肉。
Water for until tender, with a little salt transformational drink soup, meat.
加水煎至羊肉烂熟，加入少许盐，饮汤食肉。
Water for until tender, with a little salt transformational drink soup, meat.
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