It's not a pervert, but it's the king's way to eat without fear of gastrob. Psychic oil, peppers, peppers, soy sauce, chicken powder, sugar; main source: a catfish, 1/8 green peppers/half of each or green peppers, dry peppers (optional) of a few, two, two, three, two, two, clean fish, cut fish head open, cut fish in half, impregnated with pepper water, a few ginger and garlics, five minutes' salt, pick up ginger garlic, mix fish meat with a little corn starch, make gold from the boiler, and make spares; yellow on the omelet under the omelet, fry on the pore, and make a spare; hot kettle oil, impregnated pepper and dried pepper The fragrance, the soy sauce and the kettle. On a few occasions, sugar and chicken powder were added, and the fish, the strips, the lichen slices were thrown in and evened, the peppers and the garlic leaves were thrown into and evened, the pans were thrown out, the pans were made, the plates were filled。
The pickles are the most popular garlic cheese in the Northeast, where the simplest is that the garlic is fertilized, covered directly with garlic, a layer of eggplant salt, salty, able to eat for one winter. Mother's pickled garlic is not the same as others, and the right-hand house says it's super good, and since I was a kid, I've been eating this little pickles, and I've been making pickles, and I've been eating them, and they're spicy, spicy, not salty, and they're eating very, very, very, very, very, very, very good。
