1. boil water, then put the fish, boiled until cooked down to the chon.2. bring the fish hold before and chon lamb comes out whole, cluttered with citrus chili paste.3. on the whole, cluttered with the chili paste and fish boiled down to the chon, strong flavored with fish sauce, sugar and tamarind water.4. put the prepared vegetables to boil down and mushy fasai alms bowls hot with rice.
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