Section of green ginger garlic, anise of Chinese prickly ash reserves

Piscine processing is good the knife changes after be being washed clean, such doing is for easier tasty, outfit dish reserve

Boiler must burn heat, skin of hot pot fish just won't be dropped, oily, anise of Chinese prickly ash is put to explode after oily heat sweet, if like piquancy can put a few chili at that time, my home has darling to was not put so, put green ginger garlic to be being fried become angry put a fish a bit decoct, put cooking wine boil to add vinegar a little while, the many boil after joining vinegar a little while, put soy next, put again right amount often smoke mix colors, enter clear water (or beer) did not cross a fish to be accurate, friend having kitchen mirrors makings paste, here says, if control the bulk of bad fire, or bowl is too small perhaps can have makings burnt case, if too burnt, what do not eat green ginger garlic is OK and final use a Yu Xiancheng, it is OK that soup pouring a fish filters with screen mesh, also can put anise of Chinese prickly ash to explode first sweet hind put a fish, be in next decoct fish when put green ginger garlic to won't be papered again

Lid conflagration burns lid good boiler to turn medium baking temperature puts right amount sugar, soup remnant half when put salt, now and then open a lid to irrigate piscine soup in the fish above tasty

Leave suitable soup juice, install dish enjoy, scatter a few caraway finally, hum, too sweet