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... s soup with wild vegetables.
First put the slate on it to preheat, and then melt a mass of sheep fat on the heated slate.
When the slate becomes shiny and shiny, put the segmented lamb on it and grill it. When it is almost ripe, brush a layer of honey, sprinkle with stone-ground pepper, and then drip a little green fruit juice, and the lamb chops will sizzling.
In the bamboo dish, she also added water to it again. First put the irregularly cut sheep offal into the pot, ...
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