Shangzhou braised dishes are stewed with carrots. Its fragrance is attractive, and it is mainly boiled with big bones. First, simmer the bone soup slowly, then stew the carrots with thick bone soup. When the carrots are stewed very soft, add fried tofu, various meatballs, vermicelli and a little cabbage. After the dishes are tasty, spread the braised pork in advance. Then, sprinkle with chopped green onion, and the garlic seedlings will be out of the pot. At this time, what is presented to you is a pot of steaming and fragrant fairy things. You see, the red and white braised pork, decorated with green garlic sprouts and green chopped green onion, is shiny and shiny, and the soft meat slices tremble gently under the action of heat. The red roast meat occupied the white meatballs that wanted to rise, and accidentally let the long vermicelli dance between carrots and fried tofu. The vermicelli shocked the bone soup and was intoxicating. At this time, your nose gave your eyes advice. Your nose thinks your eyes are wasting time, saying that you can't stand teasing and are about to collapse. Do it quickly! At this time, your hands are already "double guns", one with a thick stick bun and one with a bowl of corn wine. Haha, the general attack has begun! Remember, braised pork is more enjoyable and can't be crossed over. Bagu wine is special again, and it can't be overdone. A reasonable diet puts health first.