Red meat

PORK, ALWAYS FULL OF IMAGINATION. WHEREVER THE PIGS ARE, THEY CAN MAKE A BEAUTIFUL MEAL. FRIENDS KNOW I COOK, COME TO MY HOUSE AND EAT NOTHING BUT RED MEAT. IT'S FULL OF ARGUMENTS. RED MEAT IS THE EAST SLOPE. I DON'T CARE ABOUT A KITCHEN LIKE HER. WHO MAKES ME COOK FOR OTHERS? (PLEASE ADD A MESSAGE TO EJM2467) ON TASTE AND COLOUR, AND THERE ARE MANY DIFFERENCES BETWEEN RED AND EAST SLOPE MEAT. THE MAIN FEATURES OF THE MEAT ON THE EAST SLOPES ARE VEGETABLES MADE OUT OF THIN SKIN WITH WINE, COLOURED RED, SUCCULENT ODOUR, ROTTING AND INTACT, AND SOFT FRAGRANCE. THE FRAGRANCE IS THE LARGEST FEATURE OF THE EAST SLOPE. MOREOVER, DUE TO GEOGRAPHICAL DIFFERENCES, THERE ARE DIFFERENT VERSIONS OF THE EASTERN SLOPES THROUGHOUT THE COUNTRY. FOR EXAMPLE, HANGZHOU'S "EAST SLOP", HUANGZHOU'S "EAST SAMP", JIANGXI'S "EAST SAMP" AND SUZHOU'S "EAST SAMP", YUNNAN DA LISI'S "EAST SAMP" AND SOO'S HOME TOWN'S "EAST SAMP". THE MAIN CHARACTERISTIC OF RED MEAT IS THE IMPLOSION OF THE ENTRANCE, IN CONTRAST TO THE “SOAK” AND “SMELT” OF THE “EAST SLOPE”. RED ROASTED MEAT, WHICH I USED TO USE FOR SPEED, WAS COOKED SLOWLY WITH A LITTLE FIRE, BUT IT WAS FOUND THAT THE HIGH-PRESSURE POT CAME OUT OF A SCENT THAT HAD NOT BEEN MADE OUT OF AN IRON POT, AND IT SEEMED THAT THERE WAS NO HOT TOFU IN RUSH. THE RED MEAT THAT COMES OUT OF THE LITTLE FIRE, THE COLOURS ARE PARTICULARLY BRIGHT, THE TASTE AND MEAT ARE PERFECTLY COMBINED, FAT AND NOT TIRED, AND SUPER-EATING. I ATE THREE PIECES IN A BREATH OF A POLE THAT DOESN'T LIKE MEAT. DEEP ENOUGH TO BE SUBDUED BY THIS PLATE OF RED MEAT, NOT ONLY TO ITS WORTH, BUT TO ITS TASTE。