Lama meat

Meat is a method of eating meat invented by. It is made of Chinese cabbage and pork which are abundant in the north. The taste characteristics are: fat meat is not greasy, lean meat is not firewood, fat and thin are appropriate, and the mouth is full of fragrance, and it has the taste of braised pork, Sichuan white meat and big stew. Because pork is soaked in cabbage, cabbage is full of meat flavor, and it also contains the mixed flavor of dried cabbage, cabbage and sour cabbage. The vegetable soup is delicious and delicious, especially when it is placed in the center of the table with an oversized sea bowl. Everyone sits around and everyone sees it, which has an atmosphere of killing big pigs and eating big dishes. Its production method is: cut the pickled medium-sized salted cabbage into blocks, cut the pork with five flowers and three layers of skin into square inches, put them in an iron pot together, add seasonings such as onion, ginger and salt, and simmer slowly for two hours before eating. Stewed-meat, with a layer of rolling oil flowers on the surface, and large pieces of pork exposed in the dish, an attractive mood to satisfy one's craving arises suddenly. -The method of making meat lived in Ruiying Temple.-They invented it. Because there are thousands of them, we have to stew them in big pots, fill them in big pots and put them in big bowls. Over time,-meat has gradually emerged and formed a set of fixed practices in the environment where many people use vegetables. Over the years, it has spread to the people and been accepted by the masses, especially in the areas where the Mongolian people live in Fuxin.-Meat has become a kind of pride for Mongolian people to entertain guests.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)