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... , and his posture when he is in charge of the spoon is obviously more comfortable.
Put the cooked fish head in the soup pot, add choy sum, monosodium glutamate, and bring to a boil.
Thicken with water starch, pour in white vinegar and cooked lard and stir fry evenly.
Put the pot on a plate, sprinkle with pepper, and put ham slices on top.
The whole dish, the fish head is rotten and boneless without losing its shape. The fish skin tastes sticky and smooth, the ...
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