THE PORRIDGE TASTES GOOD, THE FLESH IS FINE, THE BONES ARE SMALL, THERE'S NO INTERVIET THORNS, THE RED BURNS OR THE COOKING ARE GOOD. IT CONTAINS A VARIETY OF UNSATURATED FATTY ACIDS AND ABUNDANT PROTEINS, WHICH IN JAPAN ARE DESCRIBED AS “PROTEIN SOURCES THAT DO NOT REQUIRE PROTEIN”. NILOFE FISH WERE DETERMINED TO CONTAIN 20.5 G PROTEIN PER 100 G MEAT, 6.93 G FAT, 148 KCAL HEAT, CALCIUM 70 MG, SODIUM 50 MG, PHOSPHORUS 37 MG, IRON 1 MG, VITAMIN B10.1 MG AND VITAMIN B20.12 MG. LUFIDA HAS BECOME THE WORLD ' S LEADING FISH FARM。
Our custom of the Laxing clan was inert at the beginning of the year, which meant that the food would be ready on the first New Year's Eve. In our custom year, we eat fish in 30 households, including the Rapunzel, which is over two years from New Year's Eve to the first year of life. Since the fish eats “two years”, a sticky fish that's either steamed or boiled is not suitable. Most people choose to burn it. The fish, which is fried and then burned, is slowly immersed in fish, so it tastes even more delicious the next day. There are more daughters in my family. Mothers have been burning the sour, sweet tomato fish, which besides the sour and sweet tomatoes, also contains the chili and fresh smell of red peppers, and the fish eat the sauce and mix and taste。
