♪ Goose-dry-dry-dry-dick ♪
By VicentaLakin
It's really a goose-cracker, and it tastes really good because it's dry, and it only lasts about two weeks every winter to see what's on the market. The standard food must be a little hoarded every year, and it's used to make garlic, garlic, cooking, or cooking. Quinming's winter is just when fresh garlic is on the market. It's the best way to get laid together with the taste of ginseng
- salty and fresh
- fried
- ten minutes
- simple
Steps for ♪ Goose-dry-dry-dry-dick ♪
1
Food's on the map. Garlic is super fresh, not a freezer。
2
The peppers are slashed, the garlic tails are choked off, the long strips are washed and the goose-dry blades are cut。
3
A boiler, a hot boiler, a 50-60% boiler, a goose-dry, a little sparkling。
4
It's a dry chili section, it smells like fire, and it's in the back before the chili is pasted。
5
Go down to the garlic and turn the fire into fire for half a minute。
6
Transferred a little salt, evenly。
7
It's so easy to get out, it's so good to get out。