1·Add 8 fl oz stock and bring to the boil.
加入8液体盎司的原汤并煮沸。
2·Add the wine to the pan and bring to the boil.
加入长相思酒到锅中煮沸。
3·Add all the remaining ingredients and bring to the boil.
加入所有剩下的用料，煮到沸腾。
4·Gradually add the warm milk, and bring to the boil stirring constantly.
慢慢添加温牛奶，不断搅拌，直到沸腾。
5·Place in a saucepan, cover with cold salted water and bring to the boil.
安置在平底深锅，用冷的盐水盖并且给煮沸带来。
6·Bring to the boil, then reduce the heat and simmer, covered, for 2 hours.
等到水开，转成小火，盖上锅盖，慢火炖两个小时。
7·Bring to the boil, partly cover again and simmer for about 35 minutes until the vegetables are tender.
烧开，锅半盖着用小火煮再煮35分钟直到蔬菜熟。
8·Heat 2 tbsps oil in wok, saute the minced pork with minced garlic and ginger until done. Pour in the sauce and bring to the boil.
镬内烧2汤匙油，加入免治猪肉、蒜茸及姜茸，炒透后注入芡汁，烧滚。
9·Put potato, carrots and tomato into the soup, bring to the boil then reduce heat, simmer for 30-40 minutes. Add salt to your own taste.
将土豆胡萝卜和番茄放入锅中，开大火烧开之后，转小火继续镦30 - 40分钟。
10·Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
倒入蔬菜高汤，放藏红花粉，小火微煮20分钟，注意保持搅拌，待到米饭变软。