Blasted salt

The story of the three brothers of the pig family: that mother had three sons in Sichuan, the boss called back the pot, the dick called the salt, and the three called the sauce. After many years, the three brothers grew up with some ideas, and the boss was born smoother, so he came out of Sichuan first and entered the outside world with bean curd, sweet noodles, garlic, etc., while the boss fell in love with the hot helmet and the salty girl (whose daughter called the saline back to the pot), who did not fully retain the flower heart, and he continued to ask for flowers and fragrances, so the back pot was the biggest among the three brothers. Because of this, the mother of the pig has broken her heart and taught me that "You can't go back to your brother's chow, you have to make a simple life like meat, you have to keep our Sichuan pig family's tradition, so for years you've been living in Sichuan without a trace of salt, frying and ketchup, and I hear they're still single.... This is a very unsophisticated dish, which is so casual, it's fragrance, it's free to eat. There is no taste, there is no demand for color, there is a meal of the great Lama, and it is a heart that has to be loved. In addition to the five fragrances, the salines are more chili, fresh, dry, as spicy as possible. The last few days have seen a bowl of saline saline that has been fried and steamed, and although it is contrary to the procedure of “saffron”, it smells so good that it can't stop now. To sum up, there are three points to cooking salty meat: first, with steamed fish oil; secondly, with the five flowers cut as thin as possible; and thirdly, with the fire. With these three points in hand, you'll be able to eat hot meat from the tunnel