The soybeans burn fish

The fish in our northern bay, although it smells spicy, always gives us a preference for it when it's done with the meat, the scent, the taste, the taste and the taste. Skinned, flat, fishy, fatty, tasteful and particularly nutritious, rich in unsaturated fatty acids, and with accommodative, warm stomach, and acoustic skin and beauty, can also reduce cholesterol and feed the aspirations of the elderly, children and mothers. Especially with all the slabs and silver and white oils, there's also an anti-cancer component, so don't wash it off when we make it. Fish is delicious for any type of food, and in many cases we need to model fish first. Just keep an eye on the three steps, and you'll make sure you make a fishy piece of meat. The first is to ensure that the surface of the fish is free of moisture, or that the surface of the fish is dry before the fish is brought down to the pot, or that the water of the surface of the fish is sucked from the kitchen paper towel; the second is to help it “to wear” the outer layer, which is to make thin powder on the surface, and to further ensure that the surface of the fish is free of water, which can also help to lock the water in the fish; and the last is that after the fire is made, the back is pushed softly, with care that it cannot be reversed immediately after the fish is brought down to the pot, and that it is necessary to wait for a little chord to push the fish piece hard in real time with a light shovel and then turn over。