Fish are found in Chinese history books to be referred to as “twirl” or “twirl”. China has a long history and a rich culture. The history of fish-eating in China dates back to the Qin era, with many generations and generations flourishing, creating a rich culture of fish-eating diet. Fish-specified practices are still more sophisticated, starting with fish selection. There are many species of fish, the most common of which are four fish: carp, platinum, grass, mackerel, porpoise, porpoise, porpoise, and so on. In fact, all fish with scabs can be used as fish, but no scabs should be made, such as poachers, catfish and so on, mainly because these scabs have some sticky fluid that is difficult to handle. Generally, these fish can be classified as top, middle and bottom. First of all, it's called the bottom, mainly because the fish are cheaper, thinner, stingy and tasteless. It's mainly mackerel and headfish. The second is the medium, which is characterized by thicker meat, sweeter tastes, stings, mainly large bones, better tastes, carp and grassfish. They are mackerel, mackerel, porpoise, which are characterized by graft, excellent taste and sweet taste, and made with good colours that make people look like food and mouth. Fish selection also involves looking at the origin of the fish, which is not produced in the sewage ponds, not in the nettages (if it is on a clean stream, it is still available), and, best of all, in springs, in rivers, in reservoirs, there is no fish, and in country ponds. When choosing a fish, see if the fish is strong, if the acupuncture is not greasy, and if the fish is greasy and clean, it must be live fish, and dead fish cut not to be used for fish。
Fish is the best meal a husband has ever had. But there are reports of ditch oil cooking fish, or some hotels using spicy soup again, which sounds disgusting, let alone eating. The practice is purely family-based, although not as much oil as in hotels, and may not smell as good as in hotels. But in terms of health, this is nothing. Besides, it tastes good. It's a husband's assessment. There's a fish in the process. It's the husband himself. He always said I used a knife, and he was scared. He was afraid I'd get hurt. So, thank you! I'm taking pictures of it. It's hard to cook fish, but it's really good to do it. First, there's the preparation, the choice of fish is live fish, and the real one is black fish, but I don't sell it on my side, and I have to go back. I've got two pounds of this, and I've bought it very alive, and the store packed it. I'll do it when I get home. The meat is still very fresh! As for the ingredients, they're everywhere in the market, mainly with peppers
It's a common family dish that cooks high-quality river fresh water in the Chaimen River, making common fish, grassfish, which is very suitable for our family. The herbfish are commonly referred to as guillotine, oily, grassy, white, fragrance, hot, non-toxic, warm stomach and intestines. Herbfish are rich in unsaturated fatty acid, which benefits the blood cycle and is a good food for cardiovascular patients; they are rich in selenium, often with anti-age and pigmentation effects, and have some control over tumors; and for people who are thin and hungry, they are young and can start and feed。
