Crunching
By VicentaLakin
It is known as "Rongshui" and is known as lycée Tianmen, a multi-year herbivivate that originates from the Eastern Mediterranean, the Lesser Acoa, and from areas of the former Soviet Caucasus, Volga and Tsis rivers, as well as wild varieties in Siberia and along the country's Heilong River. There are now large cultivation in Europe, the United States, Japan, the countries of South-East Asia and my own country, Taiwan. Since its introduction in 1976, more than 10 provinces (autonomous regions and municipalities directly under the Central Government) have been involved in the introduction, domestication and cultivation of beryllium。
Recipe Recommendations
Steps for Crunching

1
Go root, wash。
2
Slash blades。
3
The boiler boils with fresh water, drops a few drops of peanut oil, and pours oak into the water。
4
Another pot, oil in the boiler, onions, ginger, pepper boiler, pellets, one minute in the fire, salt, salt。
5
Water starch, oil, pans。Crunching Make Tips
The gill blades one for the good looks and two for the taste. It's fast, or it's soft, and it's alive. When you blow the pot, you're going to have to go out fast。