The apricot

I don't like pork, I don't like pork when I'm young, I don't touch a plate of white fat, I don't eat meat and meat, I don't eat meat, I don't like pork. The first time I touched the rib was in elementary school, when my mom and dad's friends invited me, and the hot aunt never stopped to pick up my food, and I was stupid when I thought it was fat, and I was embarrassed to refuse, and I couldn't eat, and I had to put it in my mouth, chewing and chewing, and it was so soft, and I asked my mom, "How is this chubby, it's a bit delicious?" And my dad said, "Well, it's good to eat the rib, it's not eating at home, it's just fat." As soon as you're happy, I'll eat. And from that day on, I accepted the rib. It's supposed to be pig neck and pine meat, but it's the same Boven I saw the other day that I knew that I wanted to cook pork neck. It's not much of a pig, so it's hard to buy. I'll buy some of the refrigerators as soon as I see them. Usually I can't cook and burn these time-consuming foods in the fridge, and I'll grab them with my own eyes, with all kinds of meat and vegetables and mushrooms, and I'll do whatever's good. And more importantly, it's easy to make very quick hands, and it'll be done in 10 minutes. That's how it's made, with another vegetable soup, a meal, and enough veggies and mushrooms. In fact, most of the time, this simple, delicious hand-me-me-me-me-me-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e-e, most of the time。