Quite a bit

Vacuated fish are healthier。

Wuchang

One, one, with about 8 taels. Clean up salt pickles and put some ginger chips in the belly of the fish. 30 minutes (because I don't eat fins, I cut them all off) 2nd, boil the bottom, put a little salt on the bottom, throw the fish into the pan, fry the fish up to two years later (skin out of fish) 3rd, wait for the fish to be cooked, pick up the plate 2nd, slice the tomatoes, boil the kettle, add water, boil it to the ground, put it on garlic, and then pour the soup on the surface

Fried Chang

He was once a man with no fingers, married and learned to cook from scratch for his family. Remember when the first fish fryed on both sides of the fish, and then made a pot ready to eat, and pulled the fish out of it, and there was blood in it, and they laughed at me. Now every time I make a fish, the child likes to eat, and the child's father says I can catch up with him。

Gold cabbage

This year my family loves this type of golden cabbage, which we call here, by definition, because of its colour. Such cabbage is also very well known, delicious, fresh, soft, steamed and stewed, especially for the elderly, who do not have teeth。

Steam Peacock Fish

Red-burned fish

I'm a fish-eating man without meat. Fish-eating at my house is three or four times a week, probably because I was born in white starch. It's called a fish, it's called a fish, it's called a fish, it's called a fish, it's called a fish, it's called a fish, it's called a fish, it's called a fish, it's called a fish. It's perfect for us to make a fish with corn paste or a nest. It's delicious, it's delicious, it's delicious, it's delicious, it's delicious, it's beautiful, it's just soft, it's steamy, it's soft, it's not pretty

Private barbecue

I've had an original menu of private-room barbecues, but it's too weedy and coarse to happen that yesterday a friend came to the party and had a table full of barbecues and took the opportunity to take a detailed picture, and it's very simple for you to enjoy the procedure, except for the two pickles that took less than half an hour to wash, cut, and set up the table, and then to have a table, and a big one, even though it's winter to a cold house outside the window

It's a steamed fish

Today, this dish is an old, salty dish that tastes nice and sweet, and it's also very popular as an annual dish, i.e. in line with the Chinese customs of more than a year. I'm not making this for the kids today, but for Grandma. The mother-in-law had worked hard for decades to raise the children, and the mother, who had worked hard, had become weaker. I brought her to my house to take care of her. I don't have time to post. Her old man had a bad stomach, had to eat less and be nourished, and the fish were the most frequently made for him. Making her fish is soft, digestive, nutritious and creative. Today's fertilizing fish, with the base of mountain medicine, is more demanding and the elderly can eat more properly. I think whether we love old people or children, we're in the same mood

Quite a bit

We all know there's fish in the New Year, which means “over the Year”. Fish are not only nutritious but also delicious. The ancients say, "Fish, taste, taste, taste." The ancestral writing of the word “fresh” is attributed to the “fish” rather than to the “meat” and treats the fish as a “fresh” product, so that the fish has traditionally become a popular food. Fish not only taste good but also have a variety of health functions in the human body. For the baby, parents prefer to use steam, boil, stew, etc., rather than fry, roast, fry, etc。

Open the mackerel

Let's start with the little fish stench, which is very practical and suitable for most species of fish. I. Select fish, which is usually needed in the order of two pounds, too small, without meat, without head; too big, old, with bad taste; II. Treat fish, most of which have a black internal membrane in their abdomen, and must be removed from them, and then retort on their backs with a few knives or detached blades, so that they can taste; III. pick fish, which is made of a small amount of salt, wine, ginger and onions, does not need a long period of about 15 minutes; IV. Steam fish, when the water is burned in the pan, then they are evaporated into it, and a pound of fish, which is usually evaporated for eight minutes without covering the fire; the time of steam is adjusted to the size of the fish, and it is not too long to be evaporated; and V. The fish evaporate first, because the water in the steam is so hot and fresh as it is; while the fish are steamed with hot oil or fresh, then the onions and onions and the onions are used to so that they are soaked with。