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He sliced two of the pieces of fish into sections about half a centimeter thick. He then placed them in a Peking duck oven and slowly roasted them over low heat, using fruitwood charcoal to gently draw out the fish’s savory flavor.
As for the other two pieces, he officially began making Silver Shrimp Soup. 𝓯𝙧𝙚𝒆𝙬𝙚𝒃𝙣𝙤𝒗𝓮𝓵.𝙘𝙤𝙢
To make this soup, only the fish meat was needed; the fish skin and the red meat attached to the bones and skin ...
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