It's been so long that I can't remember the cost or anything like that, but
the director is very kind and he's a veteran, so
I've been doing
well
without
shape deformation or
loosening.
The director originally recommended in-line and thin, but
at that time, in-out and out were popular,
so I did it because I was very nervous
. I regret that
I should have listened to the director after it was obvious,
but I still like it as long as it doesn't come loose and doesn't deform the
shape
.
SUNGYESA
요리보고저리봐두
