Garlic sprouts back to the pot

The chowback is a traditional veggie that can be made by Sichuan families and is characterized by unique tastes, colour and weight. And then I'm going to tell you about the origin and practice of the pot. According to the examination of the pot, it was linked to the ancestor's sacrifice. In the house of the emperor and the Dauphin, the spirits are sacrificed to three kinds of animals, and ordinary civilians can only buy a “two knife” meat from the market, i.e. half-fat-skinned pig's back leg, and put it in the pot without any sauce, with white water boiled to 70-80s and then put it on the altar. It's cold, and it's obviously not good to cook in the pot, and the wise ancestors have come up with garlic seed or red peppers and headlines, and fat pork has been cut into large and thin slices of meat, and a proper amount of vegetable oil has been poured into the red pots, a piece of pork oil has been made into the mix, the meat tablet has been turned into a half-pack of meat after it's bursting, a microplatter around it, a lamp nest, and then a slice of it comes down to the soybean tablets, sweet sauce, red sauce, garlic seed, and a boil. Light crystals and oily slices of meat caught between garlic seed, red peppers or headlines, the smell of noses can be felt by people in the yard. From now on, the ghost will no longer need to sacrifice, but the recipe of chowback has been passed down and has become the most popular and popular of many canadettes。