Boiled fish

THE KEY TO COOKING FISH IS THE QUALITY OF RAW MATERIALS SUCH AS PEPPERS AND PEPPERS. THE WATER-COOKED FISH IN THE TUNNELS USES A DRY RED PEPPER, COMMONLY KNOWN AS “BULLETHEADS”, WHICH IS THICK, COLOURFUL, SEED-POOR, SPICY AND SWEET, OF THE BEST QUALITY, AND WHICH DOES NOT TURN BLACK AND CHARRED INTO HOT RED OIL. THE CONFLUENCE OF PEPPERS IS EVEN MORE SOPHISTICATED, AND ONLY GOOD PEPPERS CAN PRODUCE THAT SPECIAL SMELL, AND HIGH-QUALITY PEPPERS HAVE SPECIAL AROMA AND STRONG LASTING FLAVOUR. OF COURSE, OTHER FACTORS, SUCH AS LIVE FISH, FRESH VEGGIES, AND THE FIRE OF COOKING FISH, ALL OF WHICH ADD POINTS, ARE THE FRAGRANCES IN THEIR MOUTHS, THE SPICY ONES, THE SPICY ONES, THE HOT ONES THAT BOIL THE FISH. BECAUSE YOU DON'T LIKE TO EAT SOYBEAN SPROUTS, THIS TIME YOU REPLACE IT WITH SOYBEAN SKIN, AND WHEN YOU'RE AT HOME WITH DIY, YOU CAN MAKE SOME SMALL ADJUSTMENTS TO EVERYONE'S TASTE, SO LONG AS THE BASIC SET DOESN'T DEVIATE, IT MUST BE YOUR FAVORITE TASTE. I WANT TO SHARE WITH YOU THE PRACTICE OF COOKING FISH, WHICH IS A POPULAR PRACTICE IN THE COUNTRY。