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Then slowly tilt the plate, letting the fish head slide fully into the pot.
Braising is a cooking method that’s half-dish, half-soup, like braised noodles or braised vegetables.
The stewed catfish head we’re making today is also half-soup, half-dish.
Once the fish head is in the pot, you need to turn the heat down, letting the soup inside simmer slightly; if you boil it on high heat, even the intact fish skin will break apart.
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