the sharks, and cut off the head
pit lap for flush mounting the carcass of a shark, and then choked with sand or gravel
When you are finished, remove the stone buried in heavy weight placed upon the top hole to squeeze liquid out from stone ruins of sharks is a period of 6 - 12 weeks depending on the season
When it was dug to ferment until the remains of a shark, rotten meat, make a slice as a lump in the wind to dry period is an indoor, 2 - 3 months between meat, sharks will be a brown stain that covers all rotten shark meat is a movement to end
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