Venetian washed sliced, sliced bacon
Put the ginger in the steaming bowl, set the slats, and slice the bacon.
Pour the broth into the bacon and louvers, and drop a few drops of white wine.
Steam for 20 minutes on fire.
1. The bacon itself has a sufficiently salty taste without the need for additional salt or chicken essence; 2. Add broth immersion to prevent the surface from drying out and adding umami;