present since the time of reclamation in the southern region. But perhaps few people expect this simple dish to become a specialty throughout the West.
Snakehead fish is present all year round, so it is easy to find. To make grilled dishes pure, people do not marinate, do not scale, do not scrape. Use only a bamboo stick or a long stick skewered along the body of the fish.
Grilled fish like in the old days had to be grilled with a straw fire. Plug the fish down and then cover it with straw. The raging straw fire broke out so violently that the ashes appeared, the fish had just arrived. The skin of the fish is just cooked, crispy, not burnt nor smoky.
Each chopsticks of white, fragrant meat is neatly arranged with vegetables, vermicelli and then rolled up. All dipping in a cup of seasoning sauce or tamarind sauce, one must roll a few dozen rolls is not enough.
Source: Collected internet.
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