Denizde Yaşamak Denizde Yaşamak | Page 144
fokurdamaya başlayınca, ateşi tıngırdatma seviyesine kısın. Kaynama
noktasından itibaren 30–40 dakika kadar tıngırdatın. (Eğer stok suyunu,
tavuk kemiğinden yapıyorsanız, bu süre bir- bir buçuk saate, dana
kemiğinden yapıy
Denizde Yaşamak Denizde Yaşamak | Page 143
Denizde Yaşamak Denizde Yaşamak | Page 145
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