煮滚，小火煨煮10分钟或直到胡萝卜变软。
Bring to boil, reduce heat and simmer for 10 minutes or until carrots are tender.
用剩馀油把芡汁煮滚至浓稠，把蚝只回镬，拌匀。
Cook the sauce in the remaining oil until thickened. Return oysters to the wok and toss well.
加盐调味，放入粉丝，煮滚即熄火，撒下青蒜丝即可盛出食用。
Add salt to taste, place mungbean noodle in pan, cook until boil, remove from heat. Sprinkle with shred leek. Serve.
把配料煮滚，并搅拌约4 - 5分钟。加入盐和胡椒粉调味。
Bring the ingredients to a boil and stir for 4-5 minutes. season with salt and pepper to taste.
陈皮卤水汁材料放煲内煮滚，改用中慢火熬15分钟至陈皮出味。
Bring tangerine peel sauce to the boil and simmer for 15 minutes until well flavoured.
粥煮软绵后加盐调味，把炉子转大火再次煮滚，加入芥菜至断生。
Season the congee with salt, bring the heat to high and add mustard green, cook briefly until greens wilted.
把姜葱及适量之水煮滚，放下草菇煮4分钟，捞起用清水浸冷，取起抹干水。
Boil up some water with ginger and spring Onions. Add in straw mushrooms and cook for 4 minutes. Drain and soak in cold water.
川芎、白芷、当归片、红枣、杞子、竹笙、马蹄汆水后放入锅内，下鱼汤煮滚。
Blanch Chuanxiong, Baizhi, Danggui, dried red dates, Chinese wolfberries, bamboo pith and water chestnuts. Transfer into the pot. Add fish broth and bring to a boil.
先把红糟米与300毫升清水一起煮滚，煮约10分钟，过滤，把红糟水待冷却后使用。
Cook red distilled grain with 300ml water. Cook for 10 minutes, strain well and reserve the red distilled grain juice.
把汤骨汆烫后洗净，把汤骨和干贝加入锅里，注入半锅的水，大火煮滚后转中火煮30分钟。
Blanch soup bones and clean the bones thoroughly. Place the bones and dried scallops into a pot. Add half pot of water, bring to boil and turn the heat to medium, cook for 30 minutes.
把汤骨汆烫后洗净，把汤骨和干贝加入锅里，注入半锅的水，大火煮滚后转中火煮30分钟。
Blanch soup bones and clean the bones thoroughly. Place the bones and dried scallops into a pot. Add half pot of water, bring to boil and turn the heat to medium, cook for 30 minutes.
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