Easily Create a Rich, Flavorful, High-Protein Original Soup—Just Use This Premium Roth Base!
Pour P101 pork bone broth into boiling water according to a specific ratio, stir thoroughly, and then add the prepared ingredients.
"Collagen Powder PL900," "Meat-Flavored Balm Q722," and "Hemoglobin Flavoring Powder Q806"—These are the Secrets to Creating Perfectly Textured, Naturally Rich Slices of Luncheon Meat.
High-functional, room-temperature-curable animal collagen powder PL900, extracted from edible pig skin, is used to make luncheon meat.
Making a "Pure-Flavor Broth" That Users Love is Actually Quite Simple.
Pour Chicken Bone Broth C118 into a bowl, add boiling water, and then place the cooked side dishes inside the bowl.
"Meat-Flavored Balm Q722" Creates Ham Sausages With a Naturally Rich and Authentic Meaty Aroma
A meat-flavored balm formulated primarily with bone collagen significantly enhances the product's meaty texture and flavor.
"Juicy Collagen Powder DP9506" is Widely Used in Explosive-Flavor Sausages.
Adding an appropriate amount of DP9506 can enhance the meaty aroma and the savory richness of the broth in your product.
"Chicken Bone Broth C212" makes the chicken soup dumplings smell richer and taste even more delicious.
First, cook the wontons until done and set them aside. In a soup bowl, add C212-style free-range chicken broth and quickly dissolve it with boiling water.
