Fresh shrimp skin

And what I like the most is the skin and the Q Qs. The other day, a friend of mine asked me, "Why do I make the tarts, the platinum, not at all." And there's nothing out there?” When asked, there were problems with the type of meat she had chosen and the method of cutting. The most common piece of casserole is pork. Make pork dumplings, and choose the fat one. Pure meat is made of plaster, tastes are more pink and wood than oil. After choosing the raw material, the next thing you can do is chop it up. A lot of people are cut in one cut, fat and skinny. It's actually not the right way. The right way to do that is to try to keep the fat as separate as much as possible (of course there's a small part mixed, that doesn't matter much), to cut it apart, to cut it up into a little bit of meat, and finally to mix the fat, and to mix it up and mix it. This is the way to deal with the meat, which tastes like Q bullets and smells like oil. Also, because of the relatively small amount of casseroles, we can't add many vegetables as dumplings for the purpose of enriching our taste and taste. So, when you make the plaster, we can add some shrimp skins, woodens, and so on, and so on. This one's for "Shot Shrimp Pile." I hope you like it