“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.

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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.

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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.

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