Guangxi pig's hand

I don't think there's anything in Guangxi's name in the food world. I'm doing an ax here. Much of the meat in the south is mixed, with a large piece of fat, or five flowers, because rice and fat are mutually reinforcing, but never new. Ten years ago, a Guangxi Hong Kong colleague's father, who came to Guangzhou for the afternoon festival, brought her a couple of big slings, and had one to eat at the office. I was so impressed. It was a pig's hand. Wow, that must be a pig's hand from her hometown. It's delicious. I had no idea about cooking, so I don't remember much of it. I remember it was a full-on pig's hand, and I didn't remember it until I wrote it. What I'm doing today is picking the pig's hand. I've only eaten that pig's hand and never seen it again. There are pig hands, skin green beans and rice in the memory. It's good that even after lunch in Guangzhou, you can buy leaves. We'll do it this weekend. Friends gave a pack of organic rice. It's my home country custom to add 10 to 15 per cent of normal cooking rice, which is the best taste. There are also a few salted duck eggs brought back from the country from the spring festival and laid by their ducks. And the flesh in the flesh shall be made of five fragrances. I am a pig's hand, and there is no smell, so do not put it。