Ant sauce

There's more oil in the pot, and it's cold oil for peanut rice, and here you can teach us how to get to peanut skins, and you can get peanut water for 10 minutes, and the peanut skin will be squeezed off, and the peanut red is good for blood. Don't throw it away. It can be used to boil water, or to make soup, or to dry tea. Many of those who do not cook often have a good idea of the extent to which peanuts blow up, and when they just blow up in the pot, they fall out, and the peanuts go too far, and it gets bitter, because when the peanuts fall, the oil they contain is still very high. The peanut fire slowly exploded to some extent, and it was shoveled to the edge of the pot, so that it could hear the sound of it. You can get the peanuts out and dry them out。

When the temperature drops, it drops into the poached oaks of water, the peppers and the scent is blown out. The meat, the fire, the oil, the wine, the fire。

Scratch the ginger and garlic onions while they're fried。

When the fire is 70% dry at the end of the meat, the drums of beans, ginger onions, garlic and paste are added。

When you're pasteed, you can add pepper pasta. It's a little bit of fire, the smell of chili, the red, the salt, not too much. It's lighter than usual, because there's other salty sauce behind it. Put a spoonful of sugar and fresh. We'll have the fried peanuts and the white sesame

One more minute of a boiler, and then a large spoon of stork oil will add to the smell of the oil, so that the remaining temperature of the oil can be added to the smell of the kettle. When it's completely cold, you can get out of the pot, bottle it up, and put it in the fridge for six months. See if it's crawling with white ants

And I made a cold watermelon peel from the fresh ants' sauce, and once the watermelon's skin had been cut to silk, the membranes were put in the fridge and the ants' sauce was mixed