Sawa-chan fried meat

When I was a kid in my home, mahjong used to fry meat in two hours, one during the holidays, and the other when I bought oil or fat for pork. Especially on the occasion of the holiday, almost all households will fry the meat as a sign of joy and peace. Every time the adults go around the table, the little ones turn around. We'll just steal from each other. The fresh cuisine, the hot fragrances, the bites, the sound of the tummy in the ears, the fine chewing, the smell of the mouth and the fragrance of the flesh, slamming every taste bud on the tip of the tongue. The fried souffle usually comes straight to the table. The extra souffle, which can be used to steam a dish in eight bowls of water in the eastern part of the river, can also be made of soup with other vegetables, and can be combined with materials such as fungus, bamboo, bamboo, yellow flowers, and mussels. My home, too, often makes noodles or cooks with souffles, with tomatoes, silk melons, little oil or vegetables, etc., which are also delicious. Frozen meat, a small dish, carries with it the deep feelings of countless tourists towards their homeland and their loved ones, and travels through the great river and its north。