With ribs, I don't know how to do it, I just saw a red-fired tomato rib. Tomato carrots, a little more than normal. Cow bones are hard, and they can be cut to pieces. But seeing that red fire should be worth a try. Beef is not soft, and can be reduced in time by high-pressure pots, but tomatoes are decomposed as a result. In order to see the tomato at the end, a small half of the tomato slice was deliberately kept and boiled before coming out. No chili, although it's the most important pigment of the Red Fire, it tastes too hot to bear. And finally, the color wasn't so red, but it seemed pretty good。
