Scorch

By VicentaLakin

Scorch
the guacamole is called tái. also known as the florist, the oiled mackerel, the mackerel, the florist, the bouquets, the bouquets, the bouquets, the bouquets, the herrings, the puffs, and the fishes. the back is blue, with irregular blue stripes or stripes. the stripes extend below the sideline. for marine migratory pelagic fish, swimming is strong and fast. it is located in the western north pacific, in china, korea, japan and the russian far east, and in the hotsk sea, the most northward. isn't it wonderful to know how to cook? fish

Recipe Recommendations

  • Huaxianyu appropriate amount
  • ginger a large piece
  • red pepper art. 4
  • soy sauce appropriate amount

Steps for Scorch

  • 1
    Slice the ginger to the skin, wash it clean, slice it into slices, then slice it into silk, place it in the tray, to be used
  • 2
    Clean up the chili, slice it up, put it on the platter
  • 3
    Then we'll strip the garlic and put the whole piece in the pot
  • 4
    Wash the pixie, cut it in two, put it on the plate, put gingers and chili
  • 5
    Pour a proper amount of water in the pot, when the water boils, and put it in a flowerfish for 10 minutes
  • 6
    Ten minutes later, the figurines make a perfect pot, make some sauce, make it sweeter

    • Scorch Make Tips

    If you want fresh food, fresh, fresh, fresh gingers to skin, you can scratch it with a spoon, you can be jealous if you don't save your energy, and you can put more ginger in your mouth

    Recipe Categories

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