Practice Listening - New Season

Sửa bài cho waianta nào
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I''m Bob Doughty with the VOA Special English Development Report.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish -- drying or smoking.
To dry fish, you all will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with the a space between each piece.
Lay the clean, wet salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom.
Build a small smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
Fish taste better if they dry out of the bright sunlight. Put your drying table under a tree for best results. Turn your fish over every other day. Small fish will dry in about three days if the air is dry. Large fish would take a week or ten days to dry.
After the fish has dried, place them in a basket to hold them. Cover them with clean paper or large leaves. Then, put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the saltwater (saltwater không tách rời) as possible. The smoking can be done in a large round metal container. Remove the top. Cut a small opening on one side at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish.
Build a small fire in the container by reaching in through the opening at the bottom. Wood from food fruit trees makes good fuel for your fire. Such wood will give your smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well. It is important to keep the fire small so it does not burn the fish.
You want a lot of smoke, but there is little flame. One way to get a lot of smoke is to use green wood, not dry dried wood. You should smoke the fish for five days or longer if you plan to keep them for a long time.
Remove the fish after you finish smoking them. Let them cool. Then, wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground.
Dried fish must be kept completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I am Bob Doughty.
Bạn nghe khá lắm!

Tiếp theo là hoanganhphuong nhé
Do-It-Yourself: How to Dry or Smoke Fish, Part 2 (tựa bài đâu bạn?)
I am Bob Bowen Doughty with the VOA Special English Development Report.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish -- drying or smoking.
To dry fish, you will need use only either a dry table or a place to hang them hand out. If the a table is used, it should have a top made of wire screen or thin pieces of wood with a space between each piece.
Lay the cleaned, wet, salted fish on top of the table. To Do not let them touch each other your--,. Be sure the air can can?Tt (can chứ không phải can''t đâu bạn) reach the fish from all sides, including the top and bottom.
Build a small smokying fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a firm thin cloth. to Do not let the cloth touch the fish.
Fish taste better if they dry out of the sunlight. Put the your drying table under a tree for best results. Turn your fish over every other days. Small fish will dry in about 3 days if the air is dry. Large fish will take a week or ten days to dry.
After the fish have dried, place them in a basket to hold them. Cover them with clean paper or large leaves. Then put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the saltwater (saltwater viết dính liền) as possible. The smoking can be done in a large round meadow metal container. Remove the tag top. Cut a small opening on one side at the bottom.
Cover the top of the container with a strong meadow metal wire screen. This is where you put the fish. Build a small fire in the container by reaching in through the opening at the bottom.
Wood from fruit trees makes a good feel fuel for your fire. Such wood will give your smoked fish good colour color and taste. Hardwoods (hardwoods viết dính liền) such as hickory, oak and ash also burn well.
It is important to keep the fire small so it doen?Tt does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dry dried wood.
You should smoke the fish for five days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool, them. Then wrap them in clean paper.
Put the fish in baskets and keep them in a dry, cool cool, dry (sao đảo thứ tự nghe vậy bạn) place, off the ground. Try Dried fish must be kept caught completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I am Bob Bowen Doughty.
Tiếp tục cố gắng hen bạn

thiếu tựa bài ko sao, đừng bắt lỗi này nha bé mập

Và đây là bạn gianglt
Do-It-Yourself: How to Dry or Smoke Fish, Part 2 (tựa bài đâu bạn?)
I am Bob Deaudy Doughty with VOA Special English Development Report.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next step in keeping fish -- drying or smoking.
To dry fish you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with a spaces between each piece. Lay the cleaned, wet, salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom.
Build a small smokying fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
Fish taste better if they dry out of the bright sunlight (sunlight viết dính liền). Put your drying table under a tree for best results. Turn around your fish over every each other day. Small fish will dry in about three days if the air is dry. Large fish take a week or ten days to dry.
After the fish have dried, place them in a basket to hold them Cover them with clean papers or large leaves. Then put them in a cool, dry place, not on the ground.
To smoke the fish, you first must remove as much of the saltwater (saltwater viết dính liền) as possible. The smoking can be done in a large round metal container. Remove the top. Cut a small opening on one side at the bottom.
Cover the top of the container with a strong metal wire screen. This is where you push the fish. Build a small fire in the container by reaching in through the opening by at the bottom.
Wood from food fruit trees makes good fuel for your fire. Such wood would will give your smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.
It is important to keep the fire small so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dry dried wood.
You should smoke the fish for five days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool. Then wrap them in clean paper.
Putsh the fish in the baskets and keep them in a clean, dry place, off the ground. Dry Dried fish must be kept completely dry until they are eaten.
This VOA Special English Development report was written by Bob Boen Bowen. I am I''m Bob Deaudy Doughty.
Tiếp tục "chiến đấu" nghen bạn

Hi lovelycinderella, bên dưới là bài sửa cho phần nghe của bạn
Do-It-Yourself: How to Dry or Smoke Fish, Part 2 (tựa bài đâu bạn?)
I am Bob Dobdy Doughty with the VOA Special English Development Report.
Last week, we described how to save fish for future uses by cleaning and salting them. Today, we will discuss the next steps in keeping fish -- drying or smoky smoking.
To dry fish, you all will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with the a space between each piece.
Lay the cleaned, wet, salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom.
Build a small smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
Fish taste better if they dried dry out of the bright sunlight. Put your drying table under under a tree for best results. Turn your fish over every other day. Small fish will dry in about 3 days if the air is dry. Large fish will take a week or ten days to dry.
After the fish have dried, place them in a basket to hold them. Cover them with clean paper or large leaves. Then, put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the saltwater (saltwater viết dính liền) as possible. The smoking can be done in a large, round, metal container. Remove the top. Cut a small opening on one side at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish.
Build a small fire in the container by reaching in through the opening at the bottom.
Wood from food fruit trees makes feel fuel for your fire. Such wood will give your smoked fish good colour color and taste. Hardwoods such as hickory, oak and ash also burn well.
It is important to keep the fire small so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dried wood. You should smoke the fish for 5 days or longer if you plan to keep them for a long time.
Remove the fish after you finish smoking them. Let them cool. Then drap wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I am I''''m Bob Dobdy Doughty.
Bạn nghe rất khá
Được mapmapdexuong sửa chữa / chuyển vào 10:54 ngày 11/11/2006

Hi hi, em lỡ bắt lỗi rùi. Thôi để lần sau hen

Bài của fangying
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Doughty with the VOA Special English Development Report.
Last week, we discussed described how to safe fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish: drying or smoke it smoking. To dry fish, you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or ten thin pieces of wood with a space between each piece. Lay the cleaned, wet, saltinged fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom. Build a small smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a fill thin cloth. Do not let the cloth touch the fish. Fish take taste better if they dry out of the bright sunlight.
Put your drying table under the tree for best results. Turn your fish over every other day. Small fish would will dry in about 3 days if the air is dry. Large fish will take a week or 10 days to dry. After the fish have dried, place them in a basket to hold them. Cover them with clean paper or large leaves. Then, put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the salt water as possible. The smoking can be done in a large, round, metal container. Remove the top. Cut a small opening from one side of at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish. Build a small fire in the container by reaching in full through the opening of at the bottom. Wood from fruit trees makes good fuel for your fire. Such wood will keep give your smoked fish good coler and taste. High wood such as hickory, oak and ash also burn well. It is important to keep the fire small, so it does not burn the fish. You want a large lot of smoke but very little flame. One way to get a large lot of smoke is to used green wood, not dry /drai/ dried /draid/ wood. You should smoke the fish for 5 days or longer, if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool. Then, wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Bob Doughty.
Hi vọng là bài này không sai nhiều như bài trước (sai ít hơn orbit )
Được orbit sửa chữa / chuyển vào 11:50 ngày 11/11/2006

Bài của Cadeho
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Doughty with the VOA Special English Development Report.
Last week, we discussed described how to save fish for future use by cleaning and salting them. Today, we want to will discuss the next steps in keeping fish, drying or smoking.
To dry fish, you will need either a drying table and place to hang them. If a table is used, it should have a top made of white wire screen or ten thin pieces of wood with the a space between each pieces (each đi với số ít). Lay the cleaned, wet, salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom.
Build a small, smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
Fish take taste better if they dried dry out of the bright sunlight. Put your drying table under a tree for best results. Turn your fish over every other day. Small fish would will dry in about three days, if the air is dry. Large fish would will take a week or ten days to dry.
After the fish have dried, place them in a basket to hold them. Cover them with clean paper or large leaf leaves. Then put them in a cool, dry place not on the ground.
To smoke the fish, you must first remove as much of the salt water as possible. The smoking can be done in a large round metal container. Remove the top. Cut a small opening on one side of the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish.
Build a small fire in the container by reaching in through the opening of at the bottom. Wood from fruit trees makes good fuel for your fire. Such wood would will give your smoked fish good color and taste. High wood Hardwoods such as hickory, oak and ash also burn well. It is important to keep the fire small, so it do does (oài, it thì phải là does chứ) not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dry /drai/ dried /draid/ wood.
You should smoke the fish for five days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool. Then wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Bob Doughty.

Bài của Juria86
Bài của em đây, chị ko quên chữa đâu
How to Dry or Smoke Fish, Part 2
I''''m Bob Doddie Doughty with the VOA Special English Development Report.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish- drying with or smoking. To dry fish, you only will need either a drying table or a place to hang them. And If the table you is used, it should have a top made of wire screen or ten thin pieces of wood with a space between each piece. Lay the cleaned wet salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides including the top and bottom.
Build a small smokingy fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish. Fish taste better if they are dried dry out of the bright sunlight. Put your drying table under a tree for best results. Turn your fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry.
After the fish have dried, place them in a basket to hold them. Cover them with clean paper or large lids leaves. Then, put them in a cool dry place, not on the ground.
To smoke the fish, you must first remove as much of the salt water as possible. The smoking can be done in a large round metal container. Remove the top. Cut a small opening on one side at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish. Build a small fire in the container by reaching in through the opening at the bottom.
Wood from fruit trees makes good fuel for your fire. Such wood will give your smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.
It is important to keep the fire small so it did does not burn the fish. You want a lot of smoke but very little flame. One way to get a lot of smoke is to use green wood, not dry dried wood. You should smoke the fish for 5 days or longer if you plan to keep them for a long time.
Remove the fish after you finish smoking them. Let them cool. Then, wrap them in clean paper. Put the fish in baskets and keep them in a cool dry place off the ground. Dry Dried fish must become be kept completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I''''m Bob Doddie Doughty.
Mình nhớ rõ là "có người" bảo thứ 7 rùi post bài sửa, thế mà chả hỉu sao mọi người cứ post bài ầm ầm. Hư quá. ko nghe lời cô giáo giề cả

Cảm ơn chi orbit nhiều nhiều, từ nay em đăng ký chị chữa bài cho em được ko?