Leafs have recently been busy sharing the annual dish series, and this year, naturally, is a big dish, the whole fish is a few years old, the whole chicken is shared yesterday, and today we share a whole fish. The whole fish is a lot of practice, and we're here today to share a special dish: the Vanzhou fish. Leaf's home is Manzhou, and there are a lot of relatives and friends in the family who own hotels and are familiar with Manzhou fish, and long ago, a fan friend offered me a real Manzhou fish recipe. To be honest, if you want to be honest, you have to go to a hotel, and you don't have to leave a hotel in the mainland, let alone do it at home, like the real fish needs to be baked with charcoal, and the family can't do it. Leafs feel that, in order to cook, each family needs its own appetite, it's too much to eat, salty, oily, as a long-term advocate of three low-eat diets, which is hard to eat in my mouth ... So the wazhou fish that the leaves make today are suitable for home-based cooking, but also slightly lightened versions of the leaves, with a few cumbersome steps, which are easier to run, which are the usual style of leaves, and any dish has to be modified on the leaves' hands and as simple as possible in health. It's a lot less oil, less color, but still tastes better in the kitchen. Vanzhou roasted fish in a variety of tastes, and my family made a bowl of Sichuan pickles, so today they're making pepper。
Cui, also known as cuisine, is one of the traditional cuisine recipes in which “cuisine” must be eaten every year on a holiday, i.e. on a winter holiday, for “trans-shipment”. The fragrance of the cuisine, the fragrance of the pig oil mixed with the fragrance of the food. It used to be boiled with real wood stoves, which were special because of the fire, the size of the pot, the speed of the rice, the best of which was the pot, the oily, the soft. But the stoves are used only in July of each year, when four or five pounds of rice are to be boiled, and the usual two-hands of rice are used in domestic gas stoves. Even though there are few, if any, wood stoves for cooking, the taste of the meal is still there. I'm here to teach you what to do. It's a traditional special. I'll be back in a minute
