IN WINTER, IT'S GETTING COLDER, AND IT'S BEEN A LONG SEASON, AND IT'S EVEN FINISHED WITH THE THIRD PLATE, AND THE FIRST ONE IS ALREADY GETTING COLD. ALTHOUGH THERE IS HEATING IN THE NORTH, IT'S RARE FOR A FAMILY TO EAT TOGETHER. SO THE SOUP IS THE MOST ECONOMICAL AND WARMTH, AND THE CP IS THE MOST POPULAR IN WINTER WITH LAMB CARROTS. THERE IS NO TIME LIMIT FOR SOUP, ONE OR TWO PEOPLE CAN EAT TOGETHER, AND THE WHOLE FAMILY CAN EAT TOGETHER MORE FREQUENTLY. IT'S ALL ELECTRIC HEATING, AND THE POTS ARE ON THE TABLE, AND IT'S HOT AND WARM. WHEN THE FOOD IS COOKED, IT HAS TO RETURN TO THE BOILER, AND REHEATING CAN RESULT IN A SIGNIFICANT REDUCTION IN NUTRITIONAL VALUE AND QUALITY, WHICH IS BETTER THAN COOKING。
RAW MATERIAL: TWO (SMALL) RAISINS OF 400G, A (400G) GINGER RAISINS OF SALT APPROPRIATE WINE: FIRST, CUT THE RAISINS INTO SMALL PIECES WITH SCISSORS, BATHE THEM OVERNIGHT WITH WATER, THEN WASH THE SPARE RIBS WITH FRESH WATER, WASH THEM UP SEVERAL TIMES, REMOVE THE BLOOD RAISINS OF THE RAISINS AND WASH THEM WITH FRESH WATER, BURN A POT OF RAISINS OF RAISINS, PUT THE RAISINS IN WATER FOR 15 MINUTES, PUT THE RAISINS ON TOP OF THE FIRE, AND WAIT UNTIL THE RAISINS ARE COLD, WHEN THE RAISINS ARE SLIGHTLY WHITED, THEN WASH THE RAISIN RAISINS WITH FRESH WATER FOR FOUR MORE TIMES A HIGH-PRESSURE PAN, PUT THE RAISINS IN A SMALL AMOUNT OF RAISINS, DROP THE RAISINS IN A SMALL AMOUNT OF WINE, THEN FILL UP THE RAISY WITH A FULL OF CUISIN, AND THEN OPEN THE CUISINE AFTER THE FIRE IS BOILED, THEN TURN ON THE TOP OF THE RAIS, AND THEN DROP THE RAIS OF SALT EIGHT, AND THEN。
