Half-cooked poncho

I love fish, especially seafish, and if I don't eat a little fish in a few days, I feel uncomfortable and feel something is missing. My friends say I'm a cat, or I'm a cat. I don't have much of a seafish approach, but I've done more than the tides before, even though I've said that I do not know, I don't eat, and I seem to do well. But there are fish that do not taste good, like horses. Maguire, the fish is said to be well nourished and the bigger the better, the usual way to eat is to fry. It's a pleasant practice, most people like it, it tastes good, but I don't like it, and I feel like I'm wearing oil. That's why I don't buy ponys. I don't buy them even if I meet a big pony. After the fishing break in August this year, I look forward to some rare fish, but the results of this break seem less than ideal, and it is felt that the fish species sold in the fish slots are similar to those during the break, i.e., a particularly large number of horses. I went to the fish shop for the weekend, I looked at it for a long time, and I bought one back. I didn't think of anything when I bought it, but I wouldn't do it. Go home and open the cupboard and feel it in the adornment, and see a bottle of unopened cuisine, which can boil fish, and then open the usual, which is a bit sweet and salty, and which almost doesn't have to do much with the cooking. When you buy a fish, you cut it in thick, and I'm afraid I'll break up, and you fry it a little bit. Before you fry the fish, you have to make it hot, and it'll smoke, and then you put it down. Since it's half-cooked, it doesn't have to be cooked, or corroded like red-cooked fish, as long as the fish surface is slightly condensed to form a protective membrane and boil with water. Of course, I didn't think of it as half-cooked, but it's a way to cook in the sauerkraut, Fu-gian and Taiwan. It's just a little frying, and then a little boiling. Mr. Cai-Lin has mentioned in his food show the benefits of the half-cooked fish: it's dryer, and when it's boiled, it makes the fish tender. It's true, the reason I've never liked the horse is because I think it's hard, and I didn't know it was the way it was done, and this time it's made half-cooked, much hot, tasteful, and a way to make fish。