Xiǎohuǒ màn dùn, děng tāngzhī shōugān jiù kěyǐ chūguō le.
Simmer it over low heat; once the juices have cooked down, it's ready to serve.
Tips
usage
Any liquid in or around cooked food: the broth of a noodle soup, the juices left in the pan, or the hot liquid inside a 小笼包. Thickening it with starch is 勾芡.
