I don't know
By VicentaLakin
I'm saving up the meat, the pig I feed myself, the meat is good, the meat is good, the meat my mother picks herself up, the love is strong. I love the pork with the truffles, the curds, the garlic, the vegetables absorb the fragrance of the gravy, while the salt of the medium and part of the gravy is the best, the sweetest, the sweetest, the sweetest, the sweetest, the sweetest, the sweetest, the sweetest, the sweetest, the sweetest, the sweetest, the sweetest, the best, the best, the best, the best, the best, the best
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for I don't know
1
The food is as graphy as it is to buy the fresh, the whiter of the roots, and it's not good to make
2
Scratch, rinse, sliced, sliced, sliced, sliced with gravy, sliced with pepper
3
Just a little bit of oil in the pot, and a little oil in the porridge
4
It's a bit of chili-cooking
5
It's a long way to go
6
It's not like I'm going to have to do it
7
Put a little salt in it, and we'll just have to flatten it outI don't know Make Tips
1. Buy tender celtuce; celtuce with white roots is older and won't taste good when stir-fried; 2. Cured pork is on the salty side, so use less salt appropriately~