Jinnan's meat

The Jinnan people call roast meat meat, twirling, adding a little water, pouring warm water, collecting juice in the end in the fire, but it's a little milder than the fire, and a little less softer than the stew. I don't know if it's a child's home, but when we were young, we ate the meat that was bought, and then we put it in the cold. Every time we cooked, we made some meat, we cooked it, we cut it up, we cut it up, we got a little bit of it, and the meat didn't make life tired of it. There's plenty of meat. My favorite thing is to use hot air to make a good flesh gas or to wrap it in a bun. The breakfast that goes to school at an hour is often a bun of meat, and the mother's hand-made cages are soft, with some cold meat in them, and as the meat gets warmed up, the freeze on the meat becomes seep into the bun. There was always a fog on the window glass, and the house was warm, sweet and homey..