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Chapter 1862 Dragon egg
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... es and heads, leaving only meat, then chop the fish into cilantro, add cooking wine, green onion **** juice, salt, MSG, egg whites and water into a pot and stir into a paste for later use.
Take the sturgeon section, put it on the cutting board with the skin facing outwards, apply a layer of starch, walk the fish paste over it, and place it in the shape of two dragons on a large disc.
After the eggs are cooked, they are cut into a flower shape, garnished with fish paste, and placed ...
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