The properties of all types of fish, flake fish Flake there
ability to suck the color and scent it can be dyed and baked aroma. Flake the fish that is suitable for making various ดิษฐิ์ Ka si should be a Flake the fish surfaced at Barracuda
. Characteristics of surface fish, fur, fur edges are colored, some Barracuda transparent San Pedro nakaen thick. Textured fur resembles the Barracuda hand when touching because the little barbed. Here in San Pedro nakaen loop the thick
.Cache wayahai fur the fish have the ability to keep those fish Flake shaped in Gloucester this and have plenty of enough to be made in the hotel anhydrous า Grand khruet snapper fish Flake rake not mullet Pedro mountain
select a fish Flake for the invention.
Can be used with all types of fish are small fish, fur, fur? Salt water fish in large scales. Fresh water by selecting a suitable piece of work that we need to devise
roses Queen, Orange Spray Roses, Marigold, flower, sunflower, Orchid dalah. Lotus heaven
prepared fish, fur cleaning, fur fish.
1. prepare materials to clean the fish Flake: kalamang sieve plate wash or water Grill kradong
2.Each type of fish-scales separation from each other, because each type of fish will Flake size is unique and different.
3.Take Flake the fish clean plain water, dirt that came out about 2-3 times to wash with salt tablets to reduce the fish slime and fishy
4. flake, frozen fish, dish washing liquid for 1 night (to easy, my fish skin debris), then rinse it off
5.Put dish washing liquid pour into it sufficiently, then people, nationwide. Take Flake fish dish washing liquid with a clean 2-3 times
6. rinse again with clean water 2-3 times until you see the white good clean fish scales. Prepare a dry aired dyed
smell of baking fish Flake
1.Put the dried fish, then Flake into a pot or container with a lid or plastic bag
2. Use cotton balls with perfume. Put in a pot or plastic bag
3. Close the lid on the pot and tie the bag mouth 1 night keep putting plastic bags tightly to mouth tight to await the invention of
.
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