Butterfish are one of my favorite marine fishes, who have been eating them for years, and who prefers to evaporate them with short hours, little smoke and low-oil salt. Steam fish is simple and easy, and they're the best spices, without all the fabric. My boy doesn't eat spicy fish, and when he eats veggie fish at home, I just put onions, hot oil, steam fish, and a little garlic。
What's for dinner? It's sour and sour today. It's a big pot full of sour and hot. The sourfish is a good tunnel for Chongqing, and I can't make it in the North, but any supermarket can pick a sourfish saucer and pick what they like. As for fish, it's not too fixed. If you want to save yourself, you can choose the stingy, salsa, salsa, and if you want to buy a three-and-four-pound grassfish, black fish, then you can boil fish head bones, and the bottom tastes better. White fish is attractive in buttery soup, because it's more soup, it's more addictive, it's got two dust bars or tarp and tofu, it's more nutritious, and if there's a small family, cook this big pot, you don't have to cook anything else. The sour acids are already appetizers and would be more tempting to throw onions, little rice rings or red donuts, mustards. Red, yellow, green. That's a big appetite
