Halo

1

It's unbelievably delicious。

2

Food ready。

3

It's cold under the water。

4

The water is boiled and washed。

5

The casserole is saffron, centipede, gelatin, ginger chips, halogen, onions。

6

In addition to salt, old smoke, peppers and a few white wines, a proper amount of fresh water has been added。

7

Put it in dry pepper。

8

The fire boils and rolls on the lids for 20 minutes, and with chopsticks you can easily insert。

9

The halogenated meat is soaked in halo juice for hours。

10

It's not beautiful but it's delicious。

The secret is that the halogen is the halogen, not the halogen. I urge you not to believe in the formula of the so-called masters, so that you don't put any of it out of your mouth. Secret II: The difference between halogen and halogen is too large, meaning that a large pot of halogen soup, with a few pieces of meat, is all in the soup. The ratio of water to halogen should be balanced, and halogen is the best. The secret is that salt is the Lord of all tastes, and if it is not, it will be given for nothing, and it will increase its salt, as appropriate, and it will increase the release of the flesh. The secret is that the fire, any food, must ensure a moderate fire, which is too short, which is not too soft, which is too soft, which is too soft, which is completely destroyed, and which is not chewing at all. So take control of your halogen, and not too long. Secret Six: Watch out for firepower, "Blame out soup, little fire out meat" and want meat. Fire control is small fire, so the halogenated meat is soft。