1. 氽tǔn (note: next to the character human; note: person floating on the water)

Dialect, floating: wood on the water~.

[Recipe] Deep-fried. Such as: boil peanuts in oil

2. 氽cuān (note: next to the word ru; note: add water to make soup)

氽 is the main method of soup, most of which are used in small-shaped dishes. Or processed into slices, silk, strips and raw materials for making balls. It is characterized by rich and fresh soup and crispy and tender dishes.

Method 1: Boil the soup over high heat first, then add the ingredients to the pot, add seasonings, and do not draw out the juice. The pot will be served as soon as the water boils. This method of boiling water in a pot is suitable for mutton, pork liver, loin slices, chicken slices, tenderloin slices, fish and shrimp slices, etc. Chicken, lamb, and pig meatballs should be cooked under boiling water; fish balls should be cooked under warm water.

Method 2: Boil the ingredients in boiling water first, then take them out and put them in a container. In addition, pour the seasoned and boiling soup into the container and blanch it. . This kind of boiling method is also generally called soup bubble or water bubble.

There are many ways to use it. One is to maintain the waterwork to extend its use time. If you do it for a while, put the pot on the fire, add water, add bamboo shoots and other ingredients, boil the water and pour it into the basin. The second is used in soup dishes, such as boiled pork tenderloin, etc. Put the pot on the fire and add water until it is 60 to 70% hot. Add the tenderloin shreds. When the meat changes color and turns white, take it out. Add the clear soup and seasonings and it is ready to eat.