Sea storks

Sea storks, also known as twigs, are famous snacks in the province of Guannan, a dish that combines sea storks and melon powder, eggs, garlic leaves and pickles. Oysters, also known as oysters, are described in this grass programme as “food-rich, clean skin, renal luminous, defusing, detoxification”. Sudong Poe put it together with the bears in the north. Modern nutrition also confirms that sea oysters are rich in nutrients, containing a variety of nutrients such as vitamins, cow yolk, liver sugar and other minerals, containing iodine 200 times higher than milk and yolk, and containing as much zinc as they can be crowned with other foods, with a reputation for “milk in the sea”. In fact, our northern coast, which refers to this traditional practice as sea storks, uses the same approach, except for melon flour, which is the most common home dish on the table for people on the coast. It's not difficult to fry the sea turtles, and the melon powder (or flour) is mixed with water into powder, and the onions are cut into small pieces, and I have been innovative in adding a small amount of carrotding to the senses for the colour of the finished product, adding a proper amount of salt, pepper powder, and mixing; fresh, fresh oyster meat is washed, mixed into it, and mixed into the oil pan, flipping on both sides until the seashells are ripe. When you're done, you better eat it while it's hot