Steam fish dry

She came home for the spring season and brought some fish to dry. She tried to cook some fish a year ago. She thought the fish feed sold outside was too bad to grow up. There are fish ponds in the family, and there are water to feed all the grass. It's not like I'm asking my father to make some, but I'm thinking about the winter when my father is old. But I didn't expect to go back to my mother's house and dry a big box of fish in the fridge, because it was too cold a year ago, and the fish in the back of the house was frozen because there was no live water (not ours), and they came back while the fish was fresh, and they picked it up, salted it up and burned it all up. All right, all the other sisters are fine. I've got them all. I've got them all. When they were at home, parents used to steam fish dry, steamed with high-pressure pans, and tanned fish dry high-pressure pans were softened, so they ate the stings. And I, the electric pressure pot, steams once or twice, and then cooks on it again, and the pricks don't exist, even the middle bones can chew directly, and the children can eat comfortably, and because it's tanned, it doesn't affect the taste. It's as if it's not tanned, but it's not sure. It'll be fine if it's fried. We've been doing this for years。