White and red

1

I'll prepare a piece of meat to wash and dry the water

2

Five flowers cut into 3-4 cm square. Status

3

Burning water in the pot removes the fat and the impurities from the pot

4

A few times in the cold water to wash the dry water spare

5

Onions and ginger slices

6

A proper amount of fresh water is poured into the pot and added to the sauce, wine, sugar, salt, peppers, big stuff, onions, ginger fire for about 15 minutes and a half a minute

7

When the soup is thick, it tastes good

8

The raisins are hot in the water

9

I'm not sure if you're going to be able to make it

10

I'll put the raw meat on the plate

11

It's better to eat with oranges

12

It's good for you

13

It smells red meat and doesn't get bored

14

It's the caterer

Five flowers and a brand-new meat. Three layers. In the abdominal part of the pig, the abdominal part of the pig has a lot of fatty tissue, with muscle tissue in it, and thin space, which is called “Five Flowers”. This part is also the youngest and most juicy part. The top five flowers are the most perfect proportion of the upper part of the abdomen near the front leg, where fat and thin meat are interwoven and the colour is pink. Five flowers with skin, and flesh skin that makes the soup thicker, makes the flesh glow, makes the taste change. Five flowers have always been the best protagonists in some of the most representative Chinese foods, such as plumbs, southern nipples, east slopes, back pots, luau, melon, powdered meat, etc. Even a small diet, like meat, is lost thousands of miles without the fat of the fatty of the fat。