This dish is a famous dish in my hometown of Jiangsu, especially on the banquet. I go back every year and eat it every day. It’s rare to see it today, buy it immediately and fry it. Especially spicy and delicious.
Refueling in the main pot and Xiaomei 3 5 washed shredded pork
5 minutes / Varoma / reverse spoon to add garlic and millet after the incense
Then perform a 3 minute / 120 degree / reverse spoon to scent
Adding Artemisia argyi after 5 minutes / 120 degrees / reversal
Some of the artemisia is old, the time is longer, if it is tender, it will be 4 minutes and a half, you can taste it.
Spicy and super delicious
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