Red-hot melon

The winter melons cut their skins, cut them open, cut them into flat pieces, cut them off, cut them out of the open skins, and fix them up into Quanticos, face them up on the side of the melon, cross them with one third of them deep down to the melons. All winter melons are replaced with machetes。

Five flowers fit, not to go to the pig's skin, cut to the pig's skin, fall to the pig's skin, throw away the pig's skin, then cut it into particles, so that the meat is more evenly cut and the rice pepper cut to the chili ring。

(a) Hot-hot, light-cooked, winter-meloned, small- and medium-fired, first one of which will be made yellow, then the other, then the other of which will be cooked, and then the other of which will be caught

Pour the meat in the pot, puff out the oil in the meat, puff the meat, puff the meat, puff the meat, and then pull it up to the pan, pour it down a suitable amount of bean caviar, pour it together with the bean caviar, make it out of the soy sauce, remove the dryness of the pepper, poach the fragrance, add the proper amount of soup, enter the winter melon, pull the average, add the right amount of salt and the old pump, cover the pot, burn the fire, boil the small part for five minutes, cover the face, then continue to boil the winter cucumber for five minutes, cover the face after five minutes, gather the big fire, close the fire with the right amount of soup, put the proper amount of chicken on the plate, and stick the raw powder to the right concentration, and then make the cucumber on the bean, which is delicious。

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