When it comes to roasted fish, the mind is often flashed by live fish or dry fish, like a cow and sheep string, which is put directly on a charcoal fire, with a little salt, pepper, etc., and cooked. This year's popular canadian fish is distinct from the traditional barbecue practice, which combines the essence of two cooking processes: roasting and stewing, using the unique practice of roasting and stewing. It is said that the origin of the succulent fish is from Africa, where an indigenous African who caught the fish, after a long period of drying it up, added the fish to the soup sauce and baked it, and found it to be more beautiful than ever before。
Ingredients: salt,Chinese kale,carrots,beef tenderloin,water starch,Jiang,garlic,red pepper,broth,oyster sauce,black pepper
