The way you cook meat

It's very simple to cook a piece of meat: first, you have to prepare the food: pork, I want to say I like it, of course it's skinny, of course, but you say you don't know what you like, you haven't seen the pig before, and you buy what it feels like to eat. I use cabbage, and I choose it because I think it's better this season. The other is recipes: garlic, dried peppers, peppers, peppers and peppers don't work because they don't like pepper, and it's better to eat; plus salt, sugar, chicken, powder, oil and kerosene. Let's start with the pork, wash it and slice it, put salted chicken powder in the containers, and mix it with oil. Let's not ask how much of the spices and stuff, but make your own food happy. It's the best dish if you eat it not salty, and if it doesn't affect your taste, then it's not much salty. And then we're going to deal with cabbage, which is better cut together in blocks, one that doesn't make any special mess, sort it out, and do other things in a way that saves it. And then we cut the dry peppers, the onions of garlic into small pieces, and the onion of garlic should be called cut off, but of course everyone understands the difference between their judgment and the point is not to take the whole pot, so the hero loses his glory. And then we can fire on the proper amount of cooking oil, the hot, dried peppers and the pepper pellets, and when the smell comes up, we can fire the cut cabbage, and the station chief has the experience of when it's ready -- you obviously feel like you're putting in less food than you did when you just put it, and you're gonna have to judge it from what you're cooking, and if you're just cooking it instead of preparing it, it'll do better. And then we're gonna get the cabbage we're gonna make. Here we are. And at this point, our meat is basically salted, and we put a little bit of edible oil in it, and then we put it in the bottom of the pan, which is not too much, because the taste and colour are heavy, and of course it's personal. We'll pour fresh water into the pot after we're together for a while. We'll put salt chicken and sugar in the fire, we'll mix it up, we'll boil the pork, we'll boil it for about five minutes. You can see if the meat's cooked and we can turn off the fire and pour the fresh meat and soup on the spare cabbage. We're not done here yet. We'll cut up some dry peppers and onions and put them on the set. When we're done, we pour some of the cooking oil in the pot, we heat it up, and we pour the hot oil on the last set of dishes and we boil the meat