Pixiefish acid soup

Pixiefish acid soup

It's hot, it's less likely to go out, it's heavy when you don't sweat, especially when you blow a fan, sometimes turn on the air conditioning, and it's harder to get wet. At this point, two bowls of warm sour soup are not only appetizers, but also a little sweat, and the body is relaxed. The soup is red, made of naturally enriched ketchup, which I used to cook, but which I used to make quick-hand fish bells for less than 10 minutes, with a little spicy in the acid, and with ginger oil, and not only a little sweat, but also a sobering brain. It's not as good as mustard, but it's not as good as "up top." A few raw vegetables were put in the soup at random, and although sour soup was lost to green, the taste was even clearer. Have a bowl before dinner. It's a real appetizer。