Shandong cuisine
VicentaLakin
Watching my friends may find out I've been cooking fish head and spicy fish for the last few days, and I'm going to tell you how I'm doing it. I'd like to introduce you to me today about the way I'm doing this. The water-cooked fish head, spicy fish, and today's sugar-appreciated fish are made of one fish. Because the fish they bought at the New York supermarket are big, and they're on the stage, and they're gonna eat it all at once and they're gonna freeze it! It's okay to keep the fish cold for three months, but we won't be so long because the fish is really good and healthy. Next time I'm going to make a sourfish that you like, and I hope you like, you know, curd, which is sweet fish juice and fried. I've already told you here, but is it good or not? This standard should not be so different, but you have to taste the salt after you add the fragrance to the juice, so you just have to try it in your own taste. The other fish tastes good because the fish need to put a layer of slurry on the outside. Because it's a way of doing things, I'm a little bit squeaky, but I'm a good teacher and my friend, and I'm sure I'll take it with me
