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... to warm up—with each hand grabbing the head and tail of the fish—Xiaoguo lowered it into the oil. She slowly fried the fish on low heat. After a while, the fish was flipped over and left to cook. When it had turned golden and crisp, Xiaoguo removed it from the pot.
The fire was lit again, and the fish was dipped into the oil for another round of frying. When time was up, Xiaoguo took the fish out. The oil in the pot was also removed and set aside to cool. She was not in a hurry to make ...
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