Cream meat

Meat can be described as an irresistible piece of good food, whether it's food for food, fire for food or the same taste. Meat is available [wide or port], while in Shanghai it is available only in some Hong Kong tea restaurants, where it is almost impossible to find; whenever I miss it, I go to a teahouse. You can buy real meat from home to anywhere, so you don't have to eat it, but it's almost impossible to find it in China. It's not hard to cook roast at home, to pick it up for one night or for two hours; I bought it early in the morning and did it for nine hours, and only baked it in the oven when dinner was near. The meat skin will be “cracked” like a firecracker when roasted, so the skin will have to be handled with fork into a lot of holes; this step is to prevent the air from flowing out of the skin when roasted, so the roasted meat skin will not be flat, and there will be a lump of meat skin drumming in one range. That way, the skin will crack, and then the soft skin will be eaten separately from a layer of fat on the surface, and it will not be eaten. I'm used to eating my favorite sauce, mustard, soy sauce, chili sauce, Tabasco, and so on. It's really easy to do it, it's just a little pickle; friends who like to eat meat can try it at home。