Creamed meat

The first is to apologize to all friends of the Internet, who promised to update at least once a week, which was vacant last week because of the tight end-of-age arrangements. Especially when it is in the prophecy that a friend of mine is going to do this, you have been waiting long. Let's start now. The traditional barbeque, where pigs are recognized as the highest level, and their special status and connotations have also led to the frequent presence of second-class brothers at the high-level festivals. Returning to the food itself, the roasted pig is divided by its size into a milk pig/middle pig/big pig, largely based on the number of participants. The practice is divided into two factions: skin and sand. A bare-skinned pig, taught to cook with rare recollections of how many times his family had eaten at their weddings, sold in brightness, completeness, and without defects. The skin tasted like a fragrance chip. It has been reported that, due to the cumbersome process, the masters who are increasingly roasting skinless pigs are beginning to disappear. The sand-skin approach, which is mainly described in this paper, is based on the idea that the pig's surface is ventilated through needles, and the roasting process shows the formation of bubbles in the pig's skin, which is then repeated grinding to create a feeling of fatness, impurity, impurity of the entrance, while remaining very fragile for some time at room temperature. Also, a warm reminder for cooking: If you eat meat outside, ask the master if the pighead is still alive. Because the best part of the whole roasted pig is the pig's cheek