I'm a Northeast Liaoning, and in the New Year's season, an essential meal is sour stew, and this meat must have fat meat, so the sour sauce will taste better. Because of the more fat the locals are called sour meat, the more they eat, the more they can sow, the more they can make pots, the more they can make pots, the more I do in modern times, the more they want to eat meat, the more they want to come to us, the more you eat, the more you eat, the more you eat, the more you eat when you kill pigs in the countryside, the more you can eat the whole pig, the more you can taste it, the more your guts can taste it
The sour cuisine is made of pig intestines, poached pork, sour vegetables and fans. In the northeast, after the fall, each home buys a lot of pickles of pickles, a long winter season, or sour soup, or fried or covered, which is common on every family table, and if you add some blood intestines, cut some bouquets, a bowl of white blood intestines, a bowl of sweet soup, not to mention the fragrances, and Grandma cooks this and then sends it to Mom, and now I'm going to make it, and it tastes like home, and wherever it may be, you'll miss the home food。
It is essential for the north-east to have a big bone sour sauce on the table during the winter, and it will not be rare for guests to come to the table during the rest of the year. My husband loves this sourbone, sourbone with garlic sauce. Fall is the Northeast pickled season, and winter is all about eating! Look at the pickled sour, eat it and put on the calcium bone. And the flesh of the bones after the stew, the fragrance, the sour, the fresh, the charred, the charlatan, the charlatan, the charlatan, all of it。
