Fryed fish is one of the most common home foods, and the practice of carrying fish is numerous, ranging from pepperfish to dried fish, to salted fish, to the practice of bringing fish by godmothers. Characteristics: Spicy, sweet, delicious. I'm here to introduce the most common fried fish practice, but it's local, and it's fragrance, and no one likes it, and it's perfect for fried, barbecue. That's the smell of fish and fried souffle. Splendid scent, fragrance. This is an old note made last year, and now it's smelly, and it's high price this year, it's 26 bucks a kilo, two fish is 16 bucks more expensive than pork, lamb beef is more expensive, it looks like only the cheapest cabbage, 7-8 cents a kilo less expensive, no one eats it, and expensive buys it. It's hot, spicy, salty, liver, spleen. It has spleen, gas, stomach, liver, skin, gas, blood and beauty. Fresh fish are silver gray and glitter; however, some fish contain a yellow layer of material on silver and white. This is due to the fact that the fat is a high-fat fish, and when it is not kept well, the fat on the surface of the fish accelerates the oxidation as a result of significant exposure to air, and the product of the oxidation results in yellow on the surface of the fish。
