For the first time in many years, I was particularly surprised to see my friends in the canoe making evaporated fish, which could have been evaporated and completely subverted my knowledge of fish eating. Friends say fresh seafood tastes particularly beautiful, and you can try it when you meet fresh fish of good quality. Because we don't see fresh fish here for four seasons a year. It's frozen. Often done with red burns, fried, sugar vinegar, etc., there has been no opportunity to attempt evaporation. I received a special fresh area fish today, so I chose the best place to make it. Steaming is the best courtesy of fresh fish, and it is the best proof that a fish is fresh. It's been a long time before I got out. I didn't know there was any smell, but I kept the best smell of fishy ground. We've got a family review. The evaporated fish not only get hold of the guest table, but can also be a local dish in the regular menu. The cooking process is simple, the smell is full. Fish stings are less easily handled and are very suitable for the consumption of elderly children。
There will also be differences in the taste of fish in different seas, and fish produced in areas with relatively high sea temperatures will be wider, but the meat will not be fine enough, and the taste will be a little bit thinner, the best of which will be seafish, the water will be suitable, the taste will be too rare, but it is now almost impossible to find and the price will be high. There's a lot of fish, it's fried, it's fried, it's stewed, it's cooked, and I like it. Today's fish is stewed, but the difference is that its taste is sour, more appetizers, more food, which is the taste of small friends。
