Pot meat

A little while ago, I suddenly wanted to eat the pot, especially the yellow, hard bottoms under the old cooker, the soft, the delicious pot. So I tried to make it with an electric cooker, but it didn't work at all, and it couldn't make a pot, either at work or in a warmer condition, and it seemed that the iron cooker, which had to eat only at the farm, slowly went away. I can't eat a pot, I can't think of anything else, but this time I'm going to make it with the leftovers, and I'm going to make it. Of course, this rice cannot be used directly, but it has to be processed, first by laying it dry on the board (but it doesn't matter if it's in the sun in the winter, it's not hot in the summer, it's easy to get bad); then by blowing it up in the boiler, the homemade pot is finished. If you want to get to your mouth as soon as possible, you can also flatten it on the grill, put it in the oven and dry it up. The boiler is ready to make soup juice with pork spinals, winter chips, black wood and radish chips, so soft meat chips, crumbs, a variety of veggies, are a unique taste. The most special thing is that when you're cooking, you have a table full of golden and freshly fried casseroles, you have a hot soup bowl, you quickly pour hot juice on the pot, and you make the noise, and it's fun, and you have to lament this unique Sichuan-style dish。