RAW MATERIAL: CREAMFISH, TWO BEAN PETALS, 200G GARLIC, TWO GINGERS, 15G SALAD, 50G SALT APPROPRIATE ALCOHOL, 30G APPROACH: ONE TO REMOVE THE LARVAE FROM THE INSIDE, FISH SCABS, FINS, CLEAN IT UP, BETTER DRY THE WATER WITH PAPER IN THE KITCHEN, SOYBEAN PETALS TO WASH THE SPARE OF TWO GINGER GARLIC MEMBRANES, HEAT THE KETTLE, PUT IN THE GINGER GARLIC EMITTER 3 AND PUT IT IN THE FRAGRANCE. THE FISH FRY ON TWO SIDES OF FOUR INLET WINES INTO BEAN PETALS, ADD WATER, BOIL ON SIX OR A LITTLE THICKER SOUP, REMOVE THE BONE OF THE FISH AND BOIL ON SEVEN WITH SALT AND EIGHT WITH WATER STARCH AND NINE WITH ONIONS。
