I'll be back in a minute

Cui, also known as cuisine, is one of the traditional cuisine recipes in which “cuisine” must be eaten every year on a holiday, i.e. on a winter holiday, for “trans-shipment”. The fragrance of the cuisine, the fragrance of the pig oil mixed with the fragrance of the food. It used to be boiled with real wood stoves, which were special because of the fire, the size of the pot, the speed of the rice, the best of which was the pot, the oily, the soft. But the stoves are used only in July of each year, when four or five pounds of rice are to be boiled, and the usual two-hands of rice are used in domestic gas stoves. Even though there are few, if any, wood stoves for cooking, the taste of the meal is still there. I'm here to teach you what to do. It's a traditional special. I'll be back in a minute

Recipe Recommendations

pork belly 200 grams
fresh shrimp 100 grams
grass carp 200 grams
Taro one
rice appropriate amount
lard appropriate amount
onion 2 pieces
salt appropriate amount

other
fried
three-quarters of an hour
senior

Steps for I'll be back in a minute

The onions will be washed, cut into onions, put in plates, spare

The platinum takes the taro out of the skin, cuts it into a medium-size piece, puts it in a plate, and it's ready for use

Scratch the flowers, cut them into pieces, put them on a plate, to be used

The platinum washes the herbs, cuts them into particles, puts them in the plate, and needs them

And then, hot pots, put in a proper amount of pork oil, pour in five flowers, fry it to the oil, then come out

When the guacamole is sprouts, the grassfish will be roasted in the pot

And then I'm gonna fry the tart, and it's gonna be yellow on both sides

Then the shrimp will be fried in the right amount of salt, evenly

In the end, they put all the foods they've made, evenly, in a little bit of water, a pot, 10 minutes of cooking

In 10 minutes, open the pot and pour into the rice ready before it's ready

Let's make a bowl