Secretly cooked soup

It's been a few months since I wanted to eat buns, especially big meat buns. I've bought almost all the bun stores around me, but I can't find anything to eat, and I can't sell them. The only thing that feels better is the old Taimeni. It's more of a northwesterly bag. It's not for my taste, it's not for me. I've been trying to do it myself, but I've never learned to pack nice buns, and I've been on hold. But it didn't stop me from wanting to eat buns and study food buns. A lot of books and videos were read online. The original formula. At last, it took a while to get there. But it's still ugly. It'll just take a second. The buns are a good sum, the soup, the ration and the sauce. The soup packs outside are usually just thawed with meat, and tastes all the same. No high soup of beauty. So I joined the pig bones and the chicken legs and the pig skin to make the high soup and make it a thaw. So the last soup that comes out is very nice and tastes no longer the same. Instead of the ready-made 13 fragrances, the fragrances of meat are made of themselves, plus, for example, the fragrances that are common in Western foods: centrifugal fragrances, violets, fragrances, and guavas. The last sauce is made of the spicy spicy, oily, super delicious。