Fish

Fish-not-so-so-breeded, this beautiful, lovely, green-open yellowfish, simple and fast, the key is to make it -- absolutely perfect, absolutely amazing, absolutely delicious! It was thought that only gills were the best for open-screening fish, but the gills didn't taste as good as red burning, and then they were found to be the best for open-screening fish drops, steamed yellowfish, tasted smooth and thin, and the meat was unusually fresh! In fact, open-screened fish are a delicious and delicious Han family, which belongs to the cuisine department, with a slight adaptation to make it the most amazing private-room fish in the summer. The key is to fix the fish and sauce, cut the fish head and tail, slice the fish body, cut the fish bones, connect the fish to the abdomen, put the pickled fish in a peacock tail, steam out the pan in eight minutes of the fire, decorate the hot oil in the shower, and come out with a wonderful and delicious meal。