My family used to put a little oil in the pan, to fry it after it's gone, so that when the soup itself leaks, the salt of the sea and black pepper come out of the pot, but the bear boy said, "Eat, tired." Then change it. No more fried. Let's steam. It's also a low-fat, low-oiled route, keeping as much fresh as possible of the mouth of the mushrooms and making some of them. Just a little capital oil, a little meat, a little soy sauce, a little meat and mushrooms. Let the smell of soy sauce further lift the freshness of the mouths, so that the two are perfectly integrated. Ten colognes of gum, two spoons of pork, 100 grams of ginger and powder, and a little of egg clean
