It's an old mackerel

It's been a winter since last two weeks, and it's used to being the beginning of winter. Shenzhen is one of the warmth places in the northern hemisphere, where we live and still struggle to find the shadow of autumn. On 7 November, the day of the winter, Shenzhen was very hot and many were wearing short sleeves. Just on the Sunday after the winter, Shenzhen finally cooled down, but it was a little cold and a little warm. Last weekend there was occasional rain and a northern wind, and it became colder and colder in the house, with only part of the daytime time to see sunlight, low temperature and decreasing humidity. Remember to drink more water, properly add to the clothes, and not catch colds, upper respiratory infections or anything. Temperature has fallen, but the Shenzhen is still warm compared to other places. Although the winter has been in place for more than 10 days, Shenzhen has only just reached autumn in temperature terms. Nutritional experts recommended that fish should be fed more in the fall, especially the following six fish: 1. grassfish (temperature rinsing); 2. fish (favour rinding); 3. catfish (temperature venom); 4. black fish (hepato-renal supplementation); 5. ink fish (cooking to the stomach); 6. carpfish (stealting to the stomach) which is said to feed more in the fall and winter than the six fish, which will make up the autumn. Then what are we waiting for? Eat more fish. I've only been back on track for a week, and I haven't made a couple of pastries before. It's also for the Fourth of July dinner. And what do they do? I'm usually evaporated, and it's a good way to use evaporation to keep the fish fresh. But I'm on the herd today, not evaporated, fertilized, and better than evaporated, to preserve the integrity of the fish body, to maximize the beauty of the fish, and to add to the taste. It's the same pot that I used the last time I had to buy after I had made a waterless "stealing" of pepperfish, and that's why I'm famous in a small area. Anyway, I'm satisfied with today's fish, except for a better and more delicious taste, in the sauce, the sauce, which smells like soybeans, which is salty for both fish and meat。