AS SOON AS IT GETS COLD, THE FAMILY LIKES COOKING AND STEW. IT'S FRESH IN THE MARKET. BY THE WAY, I LEARNED THIS FROM MY 60-YEAR-OLD CHEF. I USED TO MAKE RED MEAT, WHICH LOOKED GREASY, AND IT WASN'T RED BROWN. MY HUSBAND WOULD EAT IT ALL, BUT HE PROBABLY THREW IT IN HIS HEART. LATER ON, MY DAD LEARNED HIS RECIPE FOR COOKING, AND HE REALIZED THAT I WAS WRONG. FIRST, WHEN RED ROASTED MEAT IS MADE, IT IS NECESSARY TO EXTRACT THE OIL AS MUCH AS POSSIBLE, AND THEN MAKE SUGAR OUT OF ICE CREAM, EVEN WITH RED ROASTED MEAT. THAT WAY RED MEAT CAN BE ATTRACTIVE RED BROWN AND NOT GREASY. IT IS SAID THAT CHICKEN IS A CUISINE AND CAN BE COOKED WITH RED MEAT. SO, IN MY OPINION, THE BEST CHICKEN WAS BORN. THE CHICKEN FRAGRANCES, THE CHESTNUTS, THE SALIVA BEFORE THE POT, THE HUSBAND'S SO FOND OF IT, IT'S HIS FAVORITE, AND MY FAMILY EATS IT EVERY WEEK. MOM AND DAD LIKE TO MAKE CHICKEN LIKE THIS, THEY'VE BEEN EATING FOR DECADES, AND THEY'RE STILL GETTING TIRED OF IT, AND THEY LIKE IT MORE AND MORE。
