3. put lard in a pan Turn on medium heat until the oil is relatively soft, plain in lard and pork cooked rice, pork, soybean dregs scoop up the oil in the wok pig lap hold out, the remaining 1/4 cup red onion down to fry until aromatic. Add the chilli oil pounded and stir until fragrant. Flavored with sugar, fish sauce and tamarind juice, sour, sweet, salty, and enjoys wearing pig mask, (sprinkle a little into the page). Lights off (when cold, put lid on jars, Garden suite)4. sprinkle pork, Jiao residue Cup lap, separate. Eat with fresh vegetables.
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