The dress and the tofu mushrooms and fishtails
By VicentaLakin
This year, the north-east spring came a little late and the temperature remained low. Only these days have the ice in the reservoir completely unfrozen. Aunt sent two fat fish from her reservoir yesterday. This year, the fish that the thawed with its head, smelled like a real spring. The larger the general reservoir, the more good the fish are, the greater the water quality. Some of the reservoirs are fresh, and there is no smell of dirt; others are not. We have a back-to-back white mackerel that tastes particularly dirty. It's not good. My aunt's reservoir fish are especially good, and the price of good fish is higher than the price of others. May your aunt have some hair all year long, and we'll have some good fish
Recipe Recommendations
- salty and fresh
- stewed
- half an hour
- simple
Steps for The dress and the tofu mushrooms and fishtails

1
Two fat heads from my aunt, this is the little one, with my plate long after the tail. Bigger for my sister now. Get the fish
2
Split into three paragraphs
3
One fish tail, two sides of starch
4
Put it on the bottom, don't move
5
We'll have to get one of them to the other
6
Wears and bubbles
7
The bubble rate is high and it'll be ready in a few minutes
8
Prepare mushrooms and tofu
9
It's hot and hot in the pot
10
Put it in the roasted fish tail and cook wine along the pot
11
No fish tails in the hot water
12
It's six or seven minutes before the fire can keep the soup thick. White
13
Down tofu mushrooms. Keep burning for about five minutes
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Add nepotism
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It's salty. Three or four more minutes
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Just a little pepper before you go out
17
The soup is good, the veggies are good。