Scrambling fish are hot, spicy, fragrance, fragrance, fragrance, more healthy than fried, more beautiful than steam, with fresh vegetables of all kinds, which are my little friend's favorite food, and the whole family is happy to do it once in a row, with plenty of steamed rice every time。
Butterfish are made in a variety of ways, and the methods that are more suitable for household cooking are steam, red burning, house-breeding, fried, fragrance... What I'm going to do today is tin paper and yellowfish. The advantage of tin paper is that it will preserve the tenderness of yellowfish, because it wraps up all the yellowfish, so that there will be no loss of soup and no loss of nutrient, which best reflects the taste of yellowfish, the fineness of meat and the whiteness of snow, which, of course, is more demanding than yellowfish, which is not fresh enough。
