Scrambled fish

AUTUMN FISH: THE LOCAL NAME OF THE SPECIES IS TAKEN FROM THE KIEY PENINSULA IN JAPAN; BOTH CHINESE AND JAPANESE CHINESE ARE AKIRK FISH, PROBABLY FROM ITS LONG SHAPE, WHICH IS DUE TO THE AUTUMN SEASON. AUTUMN FISH ARE HIGHLY PROTEIN- AND FAT-RICH SEAWATER FISH, WHICH ALSO CONTAIN UNSATURATED FATTY ACIDS SUCH AS EPA, DHA, WHICH ARE INDISPENSABLE TO THE HUMAN BODY, WHICH INHIBIT HIGH BLOOD PRESSURE, MYOCARDIAL INFARCTION AND ARTERY HARDENING. ALSO KNOWN AS BRAIN GOLD, DHA IS A NUTRIENT NECESSARY FOR THE DEVELOPMENT OF THE HUMAN BRAIN AND THE CENTRAL NERVOUS SYSTEM, WHICH FACILITATES THE BRAIN DEVELOPMENT OF INFANTS AND YOUNG CHILDREN. OLDER PEOPLE OFTEN EAT SWORDFISH TO ACHIEVE GOOD PHYSICAL PREVENTION AND REMEDIAL EFFECTS. BECAUSE OF THE ABUNDANCE OF PROTEINS, FATS, ETC., IT TASTES SO FINE AND BEAUTIFUL, WHETHER IT BE STEAMED, BOILED, COOKED OR BAKED. THE SELECTION WAS MADE WITH A SWORDFISH FROM THE HOPPERS, WHICH IS WELL-SATIRE AND FRESH FOR STEAMING; SIMPLY USING SALT, GINGER ONIONS, WINE PICKLES TO INFUSE IT WITH POTS: IT HIGHLIGHTS THE ORIGINAL TASTE OF THE SWORDFISH, WHILE SOY SAUCE INCREASES THE TENDERNESS AND TASTE OF THE FISH; AND THEN I MADE ONE OF THEM, WHICH IS MUCH MORE CHEESY THAN THE FINE, FRESH, FRESH, FRESH, FRAGRANCEED FLESH。