Of the three meals we eat most, we eat pork. In different parts of the pork, there are different ways to eat, for example, five flowers for red meat and stew, pork chops for fried or roasted, chopping dumplings with the tip of the hip, while the youngest and most tasteful part of the pig must be the spinal. It's a pig with two ribs, and it's all skinny meat, whether it's sliced, cuttin, chérège, fried, fried, fried. I've made this sugared ridge today, and I've got "pot meat" in the northeast, "slubber meat section," "soft fried meat" and so on. I think it's the sweetest spinal paste in rue, not ketchup, but vinegar and sugar. This is also the traditional practice described here, where the finished color is yellow, sour and sweet, and the outer choreographies are “CD-ROMs” at every end of the table, which my family particularly loves. But there are some things that need to be taken into account to get this dish ready。
Today's big pot offers an aesthetic aroma soup, which is simple and easy to extract, but it's really acclaimed because it's in one of the sour and fresh. Acid - tomato juice, fresh - crab mushrooms, fresh and fresh meat. And pour another cuisine before the boiler, red and green, and it's good! Have a bite of soup, sour and sour, and then another piece of meat, and the entrance will be ready. Don't look at this piece of meat, but you can turn it into meat with a little mouth, because there's a good way to try it again and again
