PLUM CUISINE: 180 G EELS A PIECE OF GINGER AND 10 G GARLIC AND 12 G MILLI PEPPERS THREE ONION-APPROPRIATE FLAVOURS: THE APPROACH OF 50 GRAMS OF SALAD OIL AND A LARGE SPOONFUL OF SUGAR, WITH A PROPER AMOUNT OF PELICAN OIL, IS TO CUT THE PRUNES INTO SMALLER PORTIONS, IMMERSED IN ADVANCE FOR MORE THAN TWO HOURS AND CLEANED UP THE SPARES. 2 CLEAN THE EEL OUT OF ITS ORGANS, CUT IT IN SMALL PARTS, NO TAILS. THREE GILLS CUT TO THE END, LITTLE RICE CUT TO THE GROUND, AND ONIONS LEFT. FOUR HOT POTS WITH OIL, AND A FRAGRANCE. FIVE INTO THE EEL. SIX IN THE RIGHT AMOUNT OF WINE. SEVEN WITH PRUNES. ADD AN APPROPRIATE AMOUNT OF SPINACH. 9 ADD AN APPROPRIATE AMOUNT OF OLD TUNING. 10. ADD APPROPRIATE SUGAR. ELEVEN WITH THE OILMEAL. 12 WITH SOME FRESH WATER AND COVERED WITH BOILERS, FIRST WITH A FIRE AND THEN WITH A SMALL BOILER. 13 MILES TO ADD MILLET AND CONTINUE COOKING. AND WHEN THE SOUP IS CLOSE, THE FIRE RISES AND THE ONIONS DROP。
