First, the cauldron is full of firepower. In rural areas, cook the meat used to use that kind of big wooden block and put it under the cauldron, while pulling the bellows and putting firewood. After a few hours, that kind of fragrance can really be called fragrant four miles. Now, no matter how you cook it, it won't come out. One of the main reasons is that gas stoves and induction cookers are not fire, not the way used in cook the meat. Only fire is the most primitive and pure.

The second kind has something to do with meat. For example, I use the cauldron at home to stew the goose. If it is the kind of big goose that is farmed at home and fed only with food leftovers, it usually takes at least three to four hours to stew the meat. If it is the kind of collectively raised goose that is bought and stewed in the cauldron, you will find that the goose is stewed into soup in less than three hours. Similarly, pork is the same. Now/kloc-it will be released in more than 0/00 days, and all it is fed is feed, so the meat quality must be very different, so it has caused the reasons for stewing meat in a big pot in the past. First, it has something to do with the pot, and second, it has a great relationship with the meat.

Third, a full man doesn't know that a hungry man is hungry. In the past, he was poor, and he couldn't eat meat several times a year at all. Even in cook the meat during the New Year, he couldn't have a good time, because some of the meat cooked in the New Year had to be smoked with bacon and eaten in the spring, so people couldn't eat enough, and of course they would feel better. Now, although the price of meat is a little more expensive, it is not difficult for most families to eat meat.

The source of raw meat is not as good as it used to be, and it is easy for everyone to eat meat, and there are fewer and fewer opportunities to cook stew in a cauldron. These reasons are mixed together, so we think that cooking in a cauldron with firewood is delicious.