Yellowfish, we're in love with food. Whether it's in the city or in the country, whether it's a home or a star-class dinner outside, there must be yellow fish at the table. Now I'm in the area, and I've got a couple of yellow fish a week, or steam or red fever, and sometimes I've got soup and noodles. Today's yellow fish is dealt with in a red-burned way, first with garlic, then with a double fry, then with a personal favorite sauce. Friends can try it if they like, and yellow fish want salt, and then fried, and finally stubble, so the yellow fish tastes so good and beautiful. Today's yellow fish is cooked with a Skender cast iron pan, because it's a cast iron pot, and it's very hot, and it's used to cook yellow fish for a short time. The soup is so thick。
