Squirty fish noodles

The hieroglyphics are one of the six main sources of Chinese characters. There are also a number of hieroglyphic designations of marine organisms, as in the case of platinum fish. The hieroglyphics of a ponyfish are not like today's ponytails or two big plumes in the back of their ears, but rather the one-sided plumes in the back of their heads. Anyone who's ever seen a braid like that would be impressed by that. The platinum fish, the country ' s secondary economic fish, is produced off the coasts from the south to the north, with a high yield in the Hound Sea. Despite their lack of appearance and their impeccability, they have a number of nicknames, such as oxenfish, toadfish, nailfish and leg fish. In this case, with the exception of Wei Wei Wei Weng, it is usually called the tailfish. Blanche, brown, flat, hairy. The fish is generally not very large, and the older are not more than 30 or 40 centimetres. The mastfish have two main features, one of which is strangulation, strangulation, abdominal fins, abdominal fins, tail fins and a hard prick on the head, which causes the hand to bleed if it is not careful. The second is that meat is garlic-like. It's ugly, it's mean. It's probably because of the look of the fish. In the past, the parchment fish was unsealed and unworthy. People today talk about good food, not vanity, and plumfish are favoured by their fine meat soup, high protein and low fat, and as a sub-economic fish in our country, it is more pro-people-friendly and tasteful and nutritious. High protein and low fat properties are well suited to modern human needs. Stingfish eats a lot, soy sauce or red fever are good choices. As a result of geled proteins, cooking methods such as stew, sauerkraut and roasting, the maximum amount of geled protein in the body is released. Especially with radish, which is a Weihai place. At the beginning of autumn and winter, it was the fattest of the tailfish. Seeing the frost, the radish removes the spicy artemisinin, leaving only the crumbs and sweets. At this point, two fresh tails are selected on the market, plus a large, fresh-earthed radish, which makes a pot of lovely, unsatisfied tails. Scratching, stinging, cleaning of the internal organs, keeping of the liver, and, in some fancy restaurants, cuisine can be made from the tail, and customers can refuse to pay if the liver is not inside the fish. When the plumfish packs up the ligature, they strike a cleaver from both sides, so that the fish bones can be cut to the maximum extent possible to release and absorb the smell of the face. It's not too much, but it doesn't change the content. Blue radish takes the cyanide part and rollers cut into cocoons. Of course, it is not mandatory to cut radish into a cocoon-shaped form, nor is it necessary to cut it into thin, thin pieces, for the good of the individual. When the mains are ready, the onions of garlic chips and peppers are ready, the boilers are oiled, the onions are hot, the onions are fried, the noodles and radish cocoons are fried, hot peppers can be edible with hot peppers, the fragrances are edible, and then the platinum fish is burned in the pot, the fire is burned, and then the little fire slows down for about 15 to 20 minutes, and a pot of good economic and delicious fish-tailed carrots is done. When you get out of the pot, you have two big braids all over your plate, and you're surrounded by cocoons of soft and fragrances, fish and vegetables, and you're going to challenge your buds. At this point in time, the soft, rotten radish cocoon, immersed in fish and fragrance, became the most popular role, while the “big braid”, which gave and sacrificed for it, was left behind. Plumbfish can be used in red-hot and fresh stew, but it is good for fresh stew. It's a little bit hot and oily, it's a little hot, it's a little hot, it's a little fried, it's a half an hour. It's called "milk soup" when you open the pot, it's white. The two garlic petals on the cheeks have big fingers and tastes like they're meant to be eaten by the people in the room. Smaller plumfish are the best of pickled fish, with a few slices of oil in the winter, a pot in the bowl, and the smell of the sea in the ice. There are others who work hard to get their braids dried up, they shake their fish down, they can make soup, they can make fish halogens, fish noodles, and the taste of beauty is unforgettable。