先将干鱼翅浸泡12小时,再用姜蒜煲8小时左右,最后 用上汤蒸10分钟入味。Soak the shark's fin in water for 12 hours, stew together with garlic and chives for 8 hours, and steam for 10 minutes.

上汤用金华火腿、老鸡和猪肉一起煲5至6小时而成。 Stew ham, free-range chicken and pork together for 5-6 hours into broth.

泰国香米用上汤蒸好备用。Steam “Thai Hom Mali Rice” in chicken broth.

油烧热后放入鸡蛋和泰国香米一起炒香,然后把蒸好的 鱼翅和蟹肉放在炒好的米饭上面。Stir-fry “Thai Hom Mali Rice” with egg, put the shark's fin and crab meat on the top.