As food, an old pot of halogen at home is essential. The halogen is a taste given by the earth and by time, so there is no need to struggle to fill up the spices once and for all. The key is multi-halogenated, with different ingredients. And then when you're done cooking, you filter out the impurities, and you leave the oil out, and you freeze it for a long time. A pot of old halogen is a baby. It tastes good to put in a tree bark. halogenated eggs, halogenated chickens, halogenated meat, anything, halogenated rice, halogenated halogenated meat. But I think there are a few things to be careful about. Fish, after all, smelly. The liver, it'll be soup. Gum-rich, pig hoof, chicken claws. It'll make the halogenous soup so dense that it'll need more water。
