Scald the flower beetle with wine and fly water, then make straight water or ice water, then start the meat, add a tablespoon of chili sauce with a little fish sauce, a proper amount of pure olive oil, a little mix of scallop element, then put ice cream to keep fresh and marinate for an hour, and then dish it up! Do not put the hot sauce in the shade for 15 to 20 days, and it will taste better naturally fermented.
A Thai style fish sauce with spicy sauce
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