When it comes to roasted fish, the mind is often flashed by live fish or dry fish, like a cow and sheep string, which is put directly on a charcoal fire, with a little salt, pepper, etc., and cooked. This year's popular canadian fish is distinct from the traditional barbecue practice, which combines the essence of two cooking processes: roasting and stewing, using the unique practice of roasting and stewing. It is said that the origin of the succulent fish is from Africa, where an indigenous African who caught the fish, after a long period of drying it up, added the fish to the soup sauce and baked it, and found it to be more beautiful than ever before。
Today we're reading the food logs of the Ash, and we've seen her make the paprika head. Suddenly, special memories of this dish, which is used to visit the garden in Shanghai. Fish heads can't be bought in Germany, but there are two tilapia in the fridge, and I don't know if it's good to be made with paprika. Whatever. Let's do it first. Because the daughter also likes to eat fish, a slight change has been made in the gray square, and the millicorn has been reduced by half. The taste of the same beauty, not very hot, fits the larger crowd. One meal and the other two are barely moving, and it's going down in half。
