Add olio of warm dry boiler
Arrived in the winter, metropolis of the very much Fu that boil encounters such problem — dish makes the table on good back end, do not have a few minutes cool, mouthfeel is folded big dozensBuckle! But the cooking method of some dish can make dish withholds steam however — in the winter, the dish form that takes some of dry boiler series more. All sorts of fleshKind vegetable, plus a lot of chili and flavor, the desk on the one caldron end of brilliant red, lift boil lid, when turning over agitate ceaselessly with spoon, aroma is full-bodied, hotGas is threatening, fry sweeter more, all of mind making a person dizzies. . . Open small fire heat preservation with electromagnetism furnace or gas burner, bright piquancy successive, add graduallyStrong, have vegetable and peculiar faint scent, eat especially finally, vegetable hair is soft, complete tasty, dish is spicy be together with flavorring acrimony confluence, tongue a fewlose a sense. . . Family person can eat completely facial glow.
Material:
Stay of proceedings of flavour of steaky pork, crab, fume garlic of ginger of dry, onion, Qing Gongjiao, green, sweet leaf, cassia bark, dry chili, anise, Chinese prickly ash,