This is a red meat-like practice, but with the involvement of Maran, it is given a special fragrance, while the gravy makes the malan dry richer. The flesh is red, fat, not greasy, soft, not rotten, the fragrance of Maran, and I can eat three pieces of meat. And Marangan, the kind that robs the table. Come on, make me some maran
Scorch is also an improved diet of red roasted meat, with red roasted silt, fatty, vegetables such as carrots, beans, mushrooms, and sour vegetables, which makes the taste more common, after the stew, the vegetables are full of gravy, oil and spices, and the addition of dried-mothers and soybean bean sauce adds to the spicy taste and makes the food more delicious。