Red cedar roasted dragonfish

They are, in fact, the meat of dragonfish, which is often found on the market at an expensive price (most of the domestic product is imported), together with the fact that they are a warm, large, offshore bottom fish, with very small meat, very small fish bones, and very small fish pricks, so they are one of the choices at the table. In China ' s food experience, it has been an unattainable experience to have a wonderful chemical reaction between plants and animals. When the fire reaches a certain level, red cedar cedars spread a unique fragrance into the heart of the meat, making the most perfect combination of plants and animals. This is the same thing as the roasting of goats with red raisins, apples, gills or long-eyed wood. This red cedar, which is made early with a tarp and lemonade, allows the fish to absorb the lemon's ointment, and the blue cedar to be placed on the red cedar board, while the cedar is cooked, so the dish has not only a light fragrance, but also a strong fragrance of wood and fish, which in a moment has raised the roast! Presentation of cedar cedars: Canada ' s red cedars are the most natural and perishable wood in North America. Its excellent preservative capacity is derived from an alcohol substance known as Thujaplicins, which is naturally grown, and from a acid substance known as Thujic, which can be extracted from red cedars, which ensures that wood is not eroded by insects and that there is no need for artificial preservation and pressure treatment. Cedars are extremely stable and have a long useful life and are not susceptible to distortion. It also applies to high humidity, high-temperature environments, with a fragrance of cedar, which is popular in the global market because of its chemical handling and pure natural properties。