Leafs have recently been busy sharing the annual dish series, and this year, naturally, is a big dish, the whole fish is a few years old, the whole chicken is shared yesterday, and today we share a whole fish. The whole fish is a lot of practice, and we're here today to share a special dish: the Vanzhou fish. Leaf's home is Manzhou, and there are a lot of relatives and friends in the family who own hotels and are familiar with Manzhou fish, and long ago, a fan friend offered me a real Manzhou fish recipe. To be honest, if you want to be honest, you have to go to a hotel, and you don't have to leave a hotel in the mainland, let alone do it at home, like the real fish needs to be baked with charcoal, and the family can't do it. Leafs feel that, in order to cook, each family needs its own appetite, it's too much to eat, salty, oily, as a long-term advocate of three low-eat diets, which is hard to eat in my mouth ... So the wazhou fish that the leaves make today are suitable for home-based cooking, but also slightly lightened versions of the leaves, with a few cumbersome steps, which are easier to run, which are the usual style of leaves, and any dish has to be modified on the leaves' hands and as simple as possible in health. It's a lot less oil, less color, but still tastes better in the kitchen. Vanzhou roasted fish in a variety of tastes, and my family made a bowl of Sichuan pickles, so today they're making pepper。
