Maroon mustard soup pan

By VicentaLakin

Maroon mustard soup pan
The celery tastes bitter, sexually cold, non-toxic, to the lungs, stomach and liver. Heating of the flat liver, hysteria, decompression of swelling, haemorrhaging, detoxification of the lungs, gastrointestinal blood, intestinal constipation, pulmonary coughing, reduction of blood pressure and brain sequestering。

Recipe Recommendations

  • meatball 150g
  • mustard 250g
  • oil appropriate amount
  • salt appropriate amount
  • MSG appropriate amount

Steps for Maroon mustard soup pan

  • Make Maroon mustard soup pan step 0
    1
    Garlics go to the clothes and chops, and pellets and mustards are washed and cut
  • Make Maroon mustard soup pan step 1
    2
    Put garlic and bells in the sandpot, get a few drops of oil and start with four bowls of water caps
  • Make Maroon mustard soup pan step 2
    3
    About eight minutes of boiled water
  • Make Maroon mustard soup pan step 3
    4
    Put mustard in the sandpot and cover it up
  • Make Maroon mustard soup pan step 4
    5
    Once the mustard's ready, we'll just have some salt and some odor

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