RAW MATERIAL: 200 G G G GARLIC, 150 G G GINGER, 10 G SALAD, 50 G WINE SALINE SALINE APPROXIMATION: 1 PIP FISH DRY WITH SCISSORS TO REMOVE TAILS, CUT A SECTION INTO A BASIN, IMMERSED IN 15 MINUTES WITH 2 GARLIC TO DRY WATER TO REMOVE LEAVES AND ROOTS, CLEAN CLEAN UP, CUT IN A SPARE 3 GINGER-TO-CRUNCH, 4 HOT POT OIL, LET IT GO TO THE GINGER AND GARLIC BARBLES, AND PUT A FRAGRANCE 5 IN A SIX-TO-QUANT WINE TO BE ADDED TO THE PROPER AMOUNT OF FRESH WATER FOR 8 SOUP SAUCES TO BE COLLECTED, AND WHEN THE NINE GARLIC LEAVES ARE SOFTENED, IT CAN BE EATEN IN A POT OF 10 SALINES OF SALT
