Fish and rice soup

Beanfish

My little baby eats fish, all kinds of cooking come to Japan and learns that fresh fish in the morning can stoke, and then at night they'll bake fish, remove their internal organs, fish scales, with two knives on their backs and with salt; after the next day the fish will be cooked, soy sauce, odour, and sugar 1:1:1:1 slice the two gingers, boil the cow, boil the fish, and then put it in, boil it and turn it down a little bit

Garlic sprouts back to the pot

Garlic casseroles belong to the Hong Kong family, and so far there have been many restaurants in Guangdong with various tastes, mainly pork, garlic, etc., which tastes hot, fat, and very good for dinner

Tied chili

This is the next meal

Steam ribs

Stereo, it's delicious

Tofu

Spicy, hot, smelly, soft, fresh, alive

Fry chicks

It's a simple practice, low production costs, easy work for beginners, home-based sips for dinner and wine..

The sauerkraut is back in the pot

ACCORDING TO THE SAYING, “I DON'T WANT TO EAT BACK THE POT, I DON'T WANT TO GO TO SICHUAN” AND IT HAS A LONG HISTORY OF BEING CALLED THE “NOISE CITY”. THE IDEA TO RETURN IS TO BURN THE MEAT TWICE, FIRST IN WHITE AND THEN IN FIRE. IT'S MADE IN WHITE WITH THE SMELL OF MEAT, AND WITH CHILI AND BEAN BEAN BEAN SAUCE, IT'S FRAGRANCE AND COLOR. FRY BACK THE POT WITH THE SKIN, SPICY Q BULLETS, BUT A LITTLE BIT LIKE PORK, ADDING A TASTE TO IT。

Come back to the pot

Chongqing, that's good, it's fat, it used to eat in restaurants in high school. Now work out and eat on its own once a month, and family can do it whenever they want. The key to food is a knifeworker, big and thin, and it looks like a little lantern when it's made. The restaurant, the wine, I'm using my homemade rice wine, more salin。

Molybdenum