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... vate kitchen that the boss ate.
Of course, it’s not just about green onions, 12 kg of grass carp, it’s really rare to be so tender.
Generally speaking, the meat of grass carp is firmer, so it is often used to make sweet and sour fish.
It seems to be so steamed. It is true that the meat must be of good quality to dare to do so.
Otherwise, it tastes old and woody, even if your fish is big, it will never be welcomed.
In fact, those delicious and val ...
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