Fresh meat cage

It's been a long time since I've been trying to make a cage bag. Recently, a nine-yang juicy machine was purchased, similar to the multi-purpose cooker's function in Korea, to extract juice and to make noodles from meat chowders. I didn't buy it for the juice, not for the meat, not for the noodles, but for the chili sauce every year. When the machine was bought, it was soon ready to put this year's chili sauce on the table for the time being, and it was a pity to have left-hand details every day, and I was asked to do a test report for them, so I decided to use the machine to the full extent of its “one-time fee, life service, no complaints”. With this motive, the cage is out. The meat, it's used to hang. I was hanged with thin flesh, which was found to be easy to block because of the small power of the machine and the presence of a flesh hole, and had to be removed before the machine could work properly, so it was suggested that it be removed early to ensure that the machine functioned properly. This time, it's half-haired, small cages of meat, the first of its kind, special sauce, which tastes amazingly good, especially special, and is highly recommended to friends。