It's an accident, and it's a bit tiring, so I don't want to make it too complex, thinking that it's salty, and I'm going to pick it up with the yellowfish, and I'm not going to use any other sauce, and then I'm going to steam it up, and I'm going to eat it. Snow and fish are really a good couple. We used to cook fish with snow, and it's often empty. This snow veal steamed little yellow fish, and I did it a few times, using different pickles, to sum it up, and it's good and bad, which has a great impact on the culinary. I usually choose ready-to-eat pickles, which, by the way, are very good in themselves, and use them to pick up yellow fish, and the taste of pickles that penetrates fine fish, which can add flowers. Of course, the quality of the yellowfish must also be the key to success, as the pickles are delicious and they meet the fresh yellowfish, which is also very weak. It's quite easy to cook with me