I don't know
By VicentaLakin
iz's usual job is editing, and occupational diseases drive you to ignore the title, but it does help to replenish the protein, with salt, which is delicious and low fat. it's kind of like a home-grown gravy
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for I don't know
1
Raw material, cauliflowers and abdomen (i.e. mussels), bought and washed。
2
Cream + yellow wine rind and then leach。
3
Open the shell with chopsticks and take out the meat inside。
4
It's like a picture
5
Hot oil, scrawny onions, and a little fried meat。
6
Because it's not too long before the water is ripe, the salin part of the herbs is salty。
7
It'll just pop up when the herring gets soft。