The casserole

1

Half the onions that are washed dry, and a few green onions cut into onions for spares, and ginger cut slices for spares, and, if the sugar is large, break first. If you don't have ice sugar, you can use white sugar。

2

Five flowers to wash, and then dry the water, and cut large。

3

Take a pot and put the bouquet in it. A big pot of fresh water, two ginger onions, a little salt, and a big fire。

4

Cooking for about one to two minutes, extracting pieces of meat, and using hot water to completely wash the flesh of the five flowers and then dry it for use。

5

Take a flat-bed pan, brush a thin layer of salad oil, pour it into the dried-dry flesh, and burn it in the middle of the fire, and fry it to the oil, both of them to the yellow。

6

All the rest of the onions and ginger chips on the bottom of the pan, spare。

7

I'm going to put the bouquet in the casserole. Add the yellow wine and let the casserole heat slowly on the smallest fire. If you don't have a casserole, you'll just put onion meat in the casserole, and then you'll add wine。

8

The oil from the five flowers is used to make sugar. When it's hot, it's hot。

9

You pour sugar into the casserole, you pour the proper amount of milk and water, so that the soup doesn't have more than five flowers. Take a tin paper, cut a circle of the size of a sandpot, cut a few holes and make it a fall cover. It's covered in five flowers, then covered with a casserole lid, and the fire slows down for about an hour. In an hour, the child will be pumped into the casserole, and a boiled ginger will be recovered, and the fire will be turned into juice. In about 20 minutes, when the soup gets thicker, and the bubbles go up, the fire goes off, the onions go up。

♪ Five flowers that go through the water will be washed with hot water ♪ 'Cause when you're getting a lot of oil, it's just a tin cover. With regard to spices: if the pork is not too smelly, it's basically free of any spices. If there's more infatuation, you can add a loaf of cream: it's a by-product of cheese made, and a proper amount of milk added to the stew can make the food taste more rich (which will be added after homemade cream and cheese recipes) * It can be replaced with high soup, and water can be opened directly * It's about the fall cover: it's made of tin paper, which is often used in the sun. When cooked, the fall covers help to make the food more evenly coloured and odoured, so that it is not dried up by parts that are not covered by soup. It also avoids the mid-cooking of cuisine to keep the food intact * about the concentration of soup juice: because it contains a lot of sugar, it boils like syrup in the end, creating an illusion that there is a lot of soup. After it cools a little bit, the juice is just right, so don't overdo it while you're collecting it