RAW MATERIALS: 160G (SCREWED WITH LIVE SHRIMP), 150G FOR PORK, 2 FOR HAM (SMALL), 50G FOR CARROTS, 300G FOR CABBAGE, 1 FOR MUSHROOMS, 2 FOR EGGS, 600G FOR RICE, APPROPRIATE SALT, APPROPRIATE WATER FOR WARM WATER: DRY OUT THE SHELL OF A WILD SHRIMP SHRIMP, IMPREGNATED WITH HOT WATER WITH TWO PIECES OF MEAT AS A SPARE OF 3 CARROTS AFTER THE SHELL, RIND OUT OF LUMBER TO LUMBER, CLEAN TO LUMBER TO FILAMENT 5, CUT TO LUMBER TO LUMBER TO LUMBER TO LUMBER TO LUMBER, 7 HOT FOR EGGS, DROP INTO EGGS, SWELL SLOWLY SWELLING THE EGG FLUID, THEN SHAKE THE BOTTOM OF THE BOIL AND MAKE THE EGG BOIL AROUND THE BOILER. CRUSHED EGGS WITH TWO GOLDEN SHOVELS, BOILED EGGS ON TWO SIDES, BOILED EGGS ON TWO SIDES OF THE WAY, BOILED UP WITH AN 8. HOT POT OF OIL, PUT IT IN A HOT KETTLE, AND THEN PUT IT IN A CARROT, THEN PUT IT IN A SCRAWL, AND THEN PUT IT IN A SCRAWL, AND THEN IN A SCRUNCH OF WINE, AND THEN PUT IT IN A SCRUNCH. PUT IT IN A CUISINE, AND THEN MAKE IT SOFT. PUT IT IN A SCREECHED HAM, 12 IN A SCREE, PUT IT IN THE LEFTOVER, SPREAD 13 OF THE WATER POURING DOWN THE RIGHT AMOUNT OF WATER AND THE BUBBLED SHRIMP RICE, STIR IT UP 14, ADD A BROKEN EGG 15 TO THE RIGHT AMOUNT OF SALT TO EAT AFTER BURNING OUT OF THE POT
