♪ Spring twig ♪

RAW MATERIAL: FISH GLUE (DRY COOKED) 50G 莴笋: SEMI-SPRING 250G FORMULATIONS: SALAD OIL OF 50G SALT APPROPRIATE WINE OF 30G G G G G G G G CHICKEN FINE. PRACTICE: A FISH GLUE IS IMMERSED ONE NIGHT IN ADVANCE, WITH SEVERAL CLEAN WATER WASHES (AT LEAST SIX HOURS IN ADVANCE) FOLLOWED BY A BLISTER, AND THE ASPHALT IS REPLACED. 2 TO GO TO THE PELT FOR 3 SPRINGS TO REMOVE THE OLD PARTS OF THE SHELL, TO CUT THEM INTO THIN PIECES, AND THEN PUT THEM IN A POT, FIRST BOIL THEM AND THEN GET THE SPARES. THE 4 HOT POTS ARE OILED, THE CUT GINGER MUSH IS PLACED IN THE PAN, AND THE FRAGRANCE 5 IS PUT IN THE FISH GLUE FOR A WHILE. AFTER THE DROP, THE INFUSION 7 ADDS THE RIGHT AMOUNT OF SALT TO THE RIGHT AMOUNT OF SALT, THE RIGHT AMOUNT OF FRESH WATER AND THE RIGHT AMOUNT OF CHICKEN TO BOIL。