Onions? (kao, the third sound) "Big Pai", yes, many people mistakenly think that this dish is called "Big Pai with Onions" because of homonym, and it has been passed on to each other over time, but in fact, the authentic method of this dish does not need the process of "baking" at all. It refers to a completely different way of cooking. Thick sauce wrapped in a big row, salty and sweet. After eating, mix the rice with the sauce. That's so cool. Colleagues said with a smile, you came, too. We ate a lot. When I was a child, it was good not to eat bamboo shoots and barbecue (one stalk), where there were large rows to eat.

The word "baked" here doesn't mean baked in the oven or on the fire, just add a little water to simmer the food slowly, and finally collect the soup with a big fire. The salty taste is slightly sweet, and the thick oily red sauce, shallots and soup are the essence of the whole dish. The bibimbap is first-class and fragrant, and it is absolutely no problem to eat a big bowl of rice. A very special home-cooked dish is not complicated to cook. I used to eat it when I worked there. Later, I studied by myself and learned how to do it from the teacher. Finally, I found the mystery inside, mainly: processing large chops, locking water during curing and stewing large chops are the most critical three steps.

The raw materials are only large rows of onions, but they can be cooked to taste and taste delicious. The practice is actually very simple, use "?" The method is to let the sauce slowly penetrate into the big row with a small fire, and the fragrance of onion is fully released, which is a kind of home-cooked delicious food that belongs to mother's taste.

For medium-rare steak, well-done pork chop is more popular. In addition, the oil in those days was very refined and expensive. As a result, pork chops developed a kind of cooking flavor mainly based on braised pork chops and roasted onion chops, and fried pork chops gradually flourished later. Take it out and continue to refuel in the pot. This time, you need more. Add 10 onion and a thumb-sized piece of ginger, stir-fry until fragrant. When the onion stinks or the oil explodes, you dare not go near it. Drain and add light soy sauce, dark soy sauce and the remaining cooking wine.