Steamfish

Today's "Stealing abalone" is a dish for friends of the Fourth of July. It was originally intended for chicken soup that day, and I was afraid that I'd come early in the afternoon to make soup, so I'd forget about him and cook it alone. I haven't done anything else before the abalone, but I've seen it in my usual forum, and decided on the simplest course in the academic forum, with a proper amount of steamed fish oil and raw oil, with ginger onions and peppers, and then with a good amount of it, and then steamed, with a good taste, with onions out of the pot, feeling pretty good, taking a picture of the table, before eating, and then the hungry wolves broke, and left me one. You may find it odd that the guests are so busy and I'm free to take pictures. Hey, hey, I'm making this for the first time, so let's at least leave a little something to remember. Anyway, I've had a long face the other day, and it's very good for a new cook like me to cook for dinner. Thank you, sister。