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English

Traditionally, fish is poached in a court-bouillon--broth made from simmering aromatic vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine.

Chinese

这种高汤由带有芳香气味的蔬菜和香草加水文火慢煮而成,同时需加若干干胡椒和酸性调料,如柠檬汁、醋或白酒。