谢谢卤煮分享！
引入复合保鲜剂可以延长产品的保质期，但卤煮过程中，其合理用量一直成为瓶颈问题。
The introduction of compound fresh-preserving agent can prolong the quality guarantee period of the products. But now the reasonable dosage in brine has long been where the key question lies.
引入复合保鲜剂可以延长产品的保质期，但卤煮过程中，其合理用量一直成为瓶颈问题。
The introduction of compound fresh-preserving agent can prolong the quality guarantee period of the products.
小肠陈祖传四代制作卤煮小肠，距今已有一百多年的历史。卤煮小肠是由清朝宫廷御膳“苏造肉”演变而来。
Chen ancestral four generations of the small intestine produced Luzhu small intestine, since more than history. Luzhu small intestine by the Qing imperial court, "Soviet-made meat" evolved.
最后进行红烧，红烧材料以一般家庭红烧牛肉面之作法为参考，先将卤包、葱、姜、蒜及高汤块置入滚水中，以小火慢煮40分钟后，将卤包、葱和姜移除。
Boiling water added with gravy packet, green onion and ginger, then simmering for 40 minutes, then gravy packet, green onion and ginger were removed and was ready for stew;
最后进行红烧，红烧材料以一般家庭红烧牛肉面之作法为参考，先将卤包、葱、姜、蒜及高汤块置入滚水中，以小火慢煮40分钟后，将卤包、葱和姜移除。
Boiling water added with gravy packet, green onion and ginger, then simmering for 40 minutes, then gravy packet, green onion and ginger were removed and was ready for stew;
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