Sichuan back to the pot

Sichuan's pot is really overwhelming for millions of people. I don't normally eat fat, but it's in front of me. The fat, small, a little charred pot's is a perfect combination of garlic and fragrance. It's much healthier to make a pot of meat at home than to eat it at a restaurant. It's good for the health of the body by not putting so much oil in it, not putting any sugar, chicken, and sofa. The trick of making a good meal at home is that the meat has to be cooked slowly, the oil has to be pumped out, a little oil has to be put out before it is fired. The oiled red pepper and garlic from the bouquets are very sweet, and the bouquet is as thin as possible, because the fatty sour content is so high that they should not be eaten much. It's crucial to make this potty soybean soybean sauce, which has to be fined and reused. The soy sauce is salty, and garlic and chili are delicious, so the dish doesn't need much sauce, it doesn't need any more coloring, it's quite simple, it tastes better than a restaurant, it tastes like nothing else, it doesn't feel greasy. Let's see the details.