The casserole

When it comes to red meat, it is natural that no one forgets the man who pushed the red meat industry to its peak, Sudong Hill. It was thanks to his efforts that red meat was able to travel from the pots of civilians to the table of the poets. The history of red meat is hard to tell when and where it originated, but thanks to Mr. Dongbo ' s tireless efforts, it is only after Mr. Tohpo ' s formal introduction to the historical stage that red meat is a classic Chinese dish with a strong mouth and a soft and sweet taste for all. At the same time, red roasted meat is also rich in adhesive protein, which is a good dish for skin elasticity. If you want to make a real red meat, you have to choose the meat with the heart, you have to use it with five flowers and rib meat, you have to put sugar on the side, you have to put a pound or two of it on the side, and you have to be careful that water is enough, and you cannot add water halfway. The casserole must be made of casserole, and it may now be convenient for everyone, some of them high pressure, some of them directly. Mr. Su Dongpo, the curator of red meat, knows the way to cook the red meat “slowly, without water, and when the fire rises, it is beautifully”, so we suggest using a casserole, which slows down so that we can slowly make a sweet, fat taste。