Fried catfish

The fragrance of wild yellow flowerfish

Vacuated yellowfish

Clear the sea

THIS IS MY LAST DISH RECENTLY. THIS DISH HAS BEEN BOTHERING ME FOR A LONG TIME. I'VE DECIDED NOT TO COME DOWN. WHAT FISH DO THIS? I'M STARTING TO WANT A FLAT FISH, BUT I SENT OUT A RECIPE A FEW DAYS AGO, AND THERE'S NO POINT IN DOING SOMETHING NEW. USE THE CHEESY FISH, CONSIDERING THE DARK COLOR OF THE CHEESY FISH, THE COLOR OF THE FINISHED MAP IS NOT VERY GOOD. IT'S BEEN A LONG TIME, AND THEN IT'S OVER, SO LET'S USE THE YELLOWFISH, WHICH IS FINE AND FRESH. APPROPRIATE FOR ABSORPTION. MORE YELLOWFISH PREVENT ARTERY SCLEROSIS AND CORONARY HEART DISEASE. BECAUSE ITS FISH OILS CONTAIN A NECESSARY FATTY ACID - N-3 LIPID ACID - WHICH HAS A UNIQUE FUNCTION. N-3 LIPIDIC ACID CAN REDUCE TRIYL GLYCERINE AND TOTAL CHOLESTEROL IN BLOOD, SLIGHTLY INCREASE IN HIGH-DENSITY LIPIDS, AND DECREASE IN VERY LOW-DENSITY LIPIDS IN LIVER SYNTHESIS, THUS ACTIVELY PREVENTING ARTERYCLEROSIS AND CORONARY HEART DISEASE. MY FAMILY EATS YELLOWFISH IN RED. NEVER EVAPORATED. LET'S TRY IT TODAY. STEAMING FISH, THREE POINTS IN THE WAY: FRESH FISH, HOT FIRE, REAL FOOD. I USUALLY USE LEE JIN-CHUL'S STEAMED FISH OIL. STEAM FISH OIL, BY DEFINITION, IS USED TO MAKE FISH SAUCE. THE DIFFERENCE WITH ORDINARY SAUCE IS THAT IT DOES NOT NEED TO BE OTHERWISE PROCESSED, AND THE TASTE IS SIMILAR TO THAT OF A HOTEL CHEF WHO MAKES SPECIAL SAUCE FOR STEAMED FISH, WHICH IS MORE SUITABLE FOR FRESH COOKS. THE STENCH USES LEE JIN-CHUL'S STENCH OIL, WHICH TASTES MUCH BETTER... AND THE BAD SPICES MAKE A LOT WORSE。

Fried wild, yellow peanutfish

Fish, it's my usual food. We can't get away from fish every day. The nutrients that love fish are easily absorbed, digested, and the nutritional values of fish, the taste of which is not comparable with other meats。

Spicy bean yellowfish

Over the holidays. Fish and meat are natural, rich in nutrients, rich in unsaturated fatty acid and high vitamins and minerals, one of the most healthy fish in the world, and often eats them to reduce the incidence of hypertension, cholesterol and heart disease, and their tastes are flat, human stomachs, kidneys, spleen starters, diarrhea and gas filling. Any person who is sick for a long period of time and who is thin, has lost his sight and has eaten less, and has lost her health after giving birth, shall be treated as a supplement. It's basically a red-hot fish, and this time it's a red-hot sauce, and the other is a soybeans, and the spicy spicy and soy sauce, which is delicious. Interested friends can try it。

Clear the sea

The seafish are evaporated and eats the original juice. It used to taste better in stench fish than in the home, especially the soup, which tasted so fresh that it couldn't come home. Until one time, when Lee Jin-chul's steam oil was accidentally found, he bought a bottle and tried it at home. In that case, as long as you have Lee Jin-chul, you can make the same evaporated seafood at home as the star hotel。

Soy, soy, soy, soy, soy, soy, soy

Snow pickle, yellow fish

Squirty yellowfish, salty, a little sour. I don't want anything but yellow wine. And it's not that difficult。

Freshly varnished pretzels

September is a harvest season, with all kinds of seafood, which is very fat. It's the blessing that lives by the sea. Whatever seafood, it must be the most beautiful. I bought some fresh yellowfish. And with fresh raisins and homemade pepper sauce. It's evaporated by a herring, plus a unique fragrance of olive oil. It's a special smell of fresh, smelly, spicy, special power。