Red meat

A pound of meat is enough for two, four for one, if only for this bowl. So there's something else. Four people have a pound of red meat. Five flowers and a pound of meat. Clean up the small squares。

When they're cut, they get oil in a hot pot, and the red meat doesn't get tired of it, and it's chewing. While it is oily, a box of round shapes is left on the bottom of the pot, and three or four ice sugars are melted, sugar is melted, the meat is melted and the oil continues. After the oil has been served, the raw oil has been taken out of the bowl, the remaining oil has been filled with a small amount of salt and a variety of spices, which have boiled the meat into the pot, added to the proper amount of black sauce, which is extremely rare, a small amount of wine and salt, evened to the same amount of water, not too much water, not just enough meat, then turned into fire, added to a little bit of twirling water, and continued with the small amount of meat。

After almost collecting the juice, you'll see the amount of meat added to the appropriate amount of garlic. Leaf or cabbage, but garlic cabbage must be made early and set aside and the meat collected pours straight in。

That'll make a good pot of meat. Patience in cooking requires care and a little innovation of its own. And life is the same. Further refinement is needed. Next year, I'd like to do it for my parents, and I don't know if I'll be able to do it properly。

There's soup, five grains of rice, your own pickled garlic. It's satisfying to know what it's all about. I wish someone were cooking for me。