Teach everyone a simple dish, buy back small fish, process, remove the internal organs, put in the pot, simmer the salt wine, ginger, and diced onion for 20 minutes.
Stir the soybean oil in the pan, burn the incense, and gradually put it into the squid. Don't move it when you put it in. Use a thick-bottomed pan like Fissler to cook. While frying, change the other side and fry.
Similar to this, you can remove the head when you pack it, because you can't eat it, and it still takes up space.
The caviar is also delicious.
Get some millet porridge, taro slices, fragrant and fragrant Susu is also a delicious.