The soybeans burn fish

Fish is delicious for any type of food, and in many cases we need to model fish first. Just keep an eye on the three steps, and you'll make sure you make a fishy piece of meat. The first is to ensure that the surface of the fish is free of moisture and that the surface of the fish is dry before the fish is brought down to the pot, or that the water of the surface of the fish is sucked from the kitchen paper towels; the second is to help it “skin” the outer layer, which is to make thin dry powder on the surface and to further ensure that the surface of the fish is free of water, and to help to lock the water in the fish's meat; and the last is to have a fire made, with a light stroke of the back, and to be careful that it cannot be turned off immediately after the fish is brought down to the pot, and that it is necessary to wait for a small chore, with a light shoveling of the hand sensed fish, in real time, before turning over. Today I have chosen bean-breeded fish, which, after the above-mentioned steps, will be fully fertilized with a special taste of soybean, which will not only be colourful and beautiful, but will also add fragrance, which will eat in my mouth, which will be delicious and slow。