Every spring break, there's always a year-old dish on the table. As the variety of new foods grows, red meat tends to be the largest remaining dish, but never leaves the table for past years, as it is the purest one in the memory of parents. In that time of material scarcity, it was probably only after the New Year that they could have had a good meal of red meat, and in their hearts, the years without red meat were not years. I was born in the late 1970s to buy food on a ticket, but I didn't eat less than meat, so there was no such deep red-hot tie, but every year I cook a bowl of red-hot meat for nothing but the traditional Chinese years in my parents' hearts。
After processing, we'll use onions, ginger, and wine, boiled to eight points, and then we'll take the skin up to yellow, and then we'll get it up until the skin wrinkles, and then we'll get it red, and then we'll get it red, and we'll eat it, like bamboo, which is fresh and delicious, so it'll taste like fresh, with bamboo and pork, and it'll taste better, and it'll taste better
