Beef soup

Think of a way to get rid of that yellow spot. Scrawny pork. Scrawny pork. No one wants to eat it. It's like roast beef can do it. There's just a pile of curry beef. Cut one piece for yellow. Beef beef tastes heavy, and after washing blood water, the wine is coded for more than half an hour and it actually stays in the fridge for a night. It's not easy for beef to rot, how long can it be? Wong, it's a good thing. It's just dark as paint and dye a pot of soup. Dark soup is never to be seen, but orange red is the easiest to eat. I just hope that green on the surface is interesting。