sauced Recipe
VicentaLakin
First time in the Northeast restaurant, they ate the skeletal skeleton. It was only then that the fish knew that the original pig's spine could be so edible, because in cities where fish live, the pig's spine is usually used to make soup. Then, when the fish worked, they finally had some north-east colleagues, and when they became friends, the fish always found a reason to go to their house and before they did, they always focused on the casket, and, uh, couldn't, from a small size, the fish ate one. Fish is a good learner, and every time they graze, they ask their colleagues' mothers, so they eat too much, they learn a little bit, and they finally start to do it。
VicentaLakin
There's a guy in my house who likes ribs, not only ribs, but bones-related things, pigs' feet, chicken claws, and all. He's been with people for a long time, and he's had a really big impact on each other. The way things are, the way they are, the way they are, the way they are, the way they are, the way they are, the way they are. I also seem to be infected with bone-eating disorders, and, and for a long time, you will find that ribs are the second most common food for all kinds of fish in my home. Red fever, sugar vinegar, bean veal, garlic roasting is the way I've been doing it. Now that we're getting interested in cooking, we're always trying to create new dishes, buy food, come home, open up my tasting cabinets and try to match the jar with the jar. That's how it works today. Socha sauce, which I came to contact in Shenzhen, has the habit of eating hot meat for breakfast in the hot zone, and every time I eat this hot meat, I always get a big plate of socha sauce, and I always like it. It's good to eat meat with salsa sauce. It's got to match the ribs. I'm sure it didn't disappoint me, and that's what the bone-eating guy said: "This is a very strong smell of sauce at the entrance, and it's very tender and juicy." How's the evaluation going? Anyway, the bold use of spices has yielded unexpected results. This is a mixture of salsa sauce, which is popular in Fujian and Guangdong. Colored and light brown, in the form of paste, with special complex scents such as garlic, onions, peanut rice, shrimp and raw fresh salt, as well as mild sweet and spicy. This salsa sauce and the salsa sauce along Indonesia is actually the same thing. For cooking beef, lamb, pork is a good choice. It is said that the ancients of Fujian and Guangdong in the South China Ocean brought back saloon sauce in the early years, and it was not surprising that these exotic spices were popular in both places, and they began to make themselves, gradually forming the three main types of fusil tea, saloon sauce and imported saloon sauce, which are different in origin and taste。
