[FGO] When Altana Became Solomon

Is this the end?! I thought the plot had just begun, but it was actually over? ? ? ?

"That day, the pillars recalled the fear of being beaten by the king"

During the end game, a group of players complained that Lawrence was blind.

Every Florentine is blind. How on earth did you become a member of the Intelligence Bureau? ! ! Florence Lawrence, the word "danger" comes first

I muttered the wrong spell... I'm afraid it's not another melee mage.

Ah, this... Is probably the error between the pillars.

Hahahahahaha, Harvard Lawrence is another star player

Ahhhh! Jedidiah, how can you be so cute! Zongzi Zongzi, I got it! So when will you land from the third dimension? Although I know it is impossible in this life, what if? What if? If it really hits the ground, the Krypton explosion will also be needed, and it will be drawn!

... Is this the end? ? ? ? ?

On the 26 exercises of pigeons 1. Fried pigeon Ingredients: 500 grams of one squab, one egg, starch, bread crumbs, soy sauce, rice wine, sugar, salt, onion and ginger, pepper salt, 250 grams of peanut oil or soybean oil. Processing method: Slaughter a squab on site, remove the hair, remove the internal organs, split it into two parts from the back, boil it in 100℃ boiling water for about ten minutes, take it out and cool it thoroughly, and soak it in seasoning for about 1 hour. The seasoning is made of salt, soy sauce, sugar, wine, green onion, and minced ginger. Pigeons are required The inside and outside of the pigeon body can be immersed in the seasoning, so it needs to be flipped twice in the middle, break the eggs, add starch or make a paste, and apply it on the pigeon body skin; then sprinkle with bread crumbs and fry in heated peanut oil pan. The fire should not be too high. Fry until the outside turns golden brown, then put it on a plate and dip it in pepper and salt. How to make Sichuan peppercorn salt: Take 5g Sichuan peppercorns and 10g salt, bake them in an iron pot over low heat, take them out, mash them and grind them finely before dipping them.