Halogen formula

1

It's cold under the water。

2

Pots of soup with fragrance leaves, eight horns, cinnamon, ginger chips, halogen, onions。

3

A proper amount of clean water is added to the meat, salt, old smoke, peppers, and a little white wine。

4

Put it in dry pepper

5

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

6

The halogenated meat is soaked in halo juice for hours。

7

Tastes good。

The secret is that the halogen is the halogen, not the halogen, and I advise not to believe in the formula of the giants, so that you do not put any less of it in order to cover the whole of it. 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 is equal, and the halogen is the best! Secret III: The salt is the owner of the saline, and if it is not, it will be given for nothing, and it will be added to the saline, and it will increase the fragrance of the flesh. Secret V: The fire, any food, shall ensure a moderate fire, which is too low, which is too soft, which is too soft, which is too soft, which is completely broken, and which is not chewed at all, so take control of your halogen, and not too long. Secret Six: Watch out for firepower, "The fire comes out with soup, the little fire comes out with meat" and wants the smell of meat, which is controlled by the fire, so that the halogenated flesh is soft and not rotten。