It's a fire

The so-called “flammation” is both a part of the meat that is roasted with a layer of fat and fresh meat that tastes unoiled and unscathed. Choosing pork for garlic is more likely to smell garlic, and it is not greasy to mix the fat with roasted meat. When you're free at home, you can get some more roasted meat, and when you're ready to cook, you can make some sauerkraut. After cooking, it tastes very good because it's made of salt, and it's baked in the oven, so it tastes very good. As for the meat skin of meat, let alone, even when the extra meat is stored in the freezer and some garlic and roasted meat is unfrozen; the meat skin is still fracking, so there is a lot of meat eating, not necessarily mustard sauce. The roasted meat sold at home is sold by a whole pig, so you can buy it in the place you like; some people also like to buy pork-burned pork claws with radish soup, which tastes much less。