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Cut off the root end and cut the leek at 4cm intervals.
First cut the ginger thinly
Sprinkle salt on the fillets.
Put the fillet into the room temperature water (tap water is okay).
Wrap the fillets with a paper towel and drain them.
Sugar, 2 and 1/2 Tbsp
Once the soup is boiled up, put the fillets with the skin-side up.
Turn the heat off and take out the drop-lid.
Pour the soup between the chillers
Simmer it for a couple minutes