Creamed fish and chicken

Crayfish, which may not have been heard in many places, is not a new species and is still biologically a herbfish, originating from the city of Central Mount, Guangdong province, and produced through specific feeding methods, has changed the meat quality and is not easily boiled. Its flesh is strong, clean, squeaky and famous, and its protein is 12 per cent higher than that of a common mackerel, tastes much more beautiful, and is characterized by its soft, soft and thin. Remember that when my family first ate crumbs, more than 20 years ago, Mom bought them by chance in the market, and the fish salesmen probably didn't know it was crumbs, because the price of the crumbs was more expensive than the normal grassfish. Mother evaporates the fish as usual, but we find it very difficult to chew it, afraid of eating it and throwing it away as garbage. It was later that we realized it was a crumb, and now we also talk about the first time we ate it. It's very beautiful because of the special nature of the fish, so it won't suck. It's nice to make this dish in New Year's, and it's fish every year。