After a half hour adding a little soy sauce and salt, then boiled for half an hour after the fire in the sauce.
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2. 四季豆回锅，加入其它材料中到大火不断翻炒直到完全收汁，大约2- 3分钟。
Return the Fried beans, and add in the rest of ingredients. Toss vigorously over medium-high heat until all liquids are reduced and absorbed, about 2 to 3 minutes.
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3. 在鱼肉上撒些面粉，放入锅里用橄榄油煎，再加入其余的海鲜煎炒，加白葡萄酒，让其浓缩收汁。
Sprinkle a bit of flour on the fish and fry it in olive oil. Add the rest of the seafood, add the white wine, let it reduce and reserve.
Usually a tablespoon or two of fat is left in the pan, as it will give a little body and flavor to the sauce.
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5. 小火烧至猪蹄软烂，大火收至汤汁浓稠即可出锅，洒上一些葱花装饰。
Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions.
Add the stew package, with the fire to boil the broth, and then stamp, into a small simmer for 40 minutes, and finally into the salt, and water can dry fire the soup income.
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7. 将红萝卜块加入同炆至羊肉变腍，汁收浓即可上碟供食。
Add in carrot and stew with mutton until mutton turn tender and sauce thickens. Dish up and serve hot.
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8. 将红萝卜块加入同炆至羊肉变腍，汁收浓即可上碟供食。
Add in carrot and stew with mutton until mutton turn tender and sauce thickens. Dish up and serve hot.
