If the temperature is too high or the steam will form water droplets, the water droplets will fall into the soup, and the thickening will leak if it is not cooked completely.

When the fried sauce thickens, the fire should not be too big, otherwise the temperature will be too high. There is also the soup that is frozen in the refrigerator and then taken out of the refrigerator to melt, and the soup will leak. In a closed space, water vapor will form water droplets. When the water droplets fall into the soup, they will be discharged. In other words, the thickening will be discharged before the soup is completely boiled. Thickening can increase the concentration of soup and make the color better.

Steps of cooking salt sauce: First, melt the cream by heating, add minced garlic and onion and stir-fry until fragrant. Second, add black pepper and stir fry together. Third, boil the water, whipped cream and salt together. Add a tablespoon of whisky before thickening the flour with water.