It's a swirly soup, very rich. Triple skins, bouquets, pork balls. These three items are usually not less, but are supplemented by wood, cabbage, tofu, fragrance, etc., which are cooked in special high soups, with simple sauce. The soup is thick and white, it's very fresh, it's fragrance, it's fragrance。
Every time I go to a restaurant for tea, I order a couple of veggie ribs, and I like the feeling of a smooth slide. And you'll always try to do it at home, and you'll have to take care of the evaporation ribs in the winehouse style: first, you'll have to change the ribs and wash the blood out. The second is to put the garlic beans drums in the fragrance of the oil pan with salt, chicken sperm, powder, raw pepper powder, white sugar pickled ribs. The last point is to wait for the boiling water in the pot to be put into the ribs, and when it's evaporated, it's evaporated in small cages for about 10 minutes. It's when the varnished ribs are smoother。
