And the first thought was to make red meat with a nice piece of bouquet. Hey, a simple, traditional way of doing that can bring invincible taste. My family's not very greasy, so I'm talking about a fine meat that's pretty stale, fat and thin, and this time I'm pretty happy, and I forgot to put a close-up on it, but the first one that's supposed to be in the water, it's so thin, the burnt meat eats nothing greasy in its mouth, and it's so small, it's full of gravy, powdered powder, it's so good, it's so good to eat。
