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... ht so many fish that morning, and the True Sea Bream being the king among sea breams,
he, craving for good food, chose an eight-tael True Sea Bream to cook with noodles.
However, it wasn’t like the fishermen’s stew; after all, his father was a chef, and he treated ingredients with a bit more rigor.
He filleted the fish and then pan-fried it with the fish head, belly, and bones.
Once it was aromatic, he set the fish meat aside, cut it into pieces for red-cooking, a ...
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