Practice Listening

Hơ hơ cái bác LAMTHAO này lính mới vào là ăn nói thía à? Hí hí chắc sai nhiều quá trở nên cay cú đấy hả? Chị MAROON noi thía là em nghĩ có ý nhắc nhở bác babyrock đấy chứ ah? Chữa bài lại quên ko đề tên ai rùi hí hí .
Bài của em còn sai nhiều hơn bác LAMTHAO ấy chứ ạ , bác việc gì phải cay văn cú thế, làm em đọc thấy hơi sờ sợ hé hé... lần sau trước khi nói bác để cục tức to tướng của bác lắng xuống chút nhá, rùi hãy nói sau , các cụ nhà ta bảo phải uốn lưỡi 3 lần rùi hãng nói mà ! hé hé , kém thì mới phải học chứ, như em nè !

Hichic, cái bác lamthao này muốn thu hút sự chú ý hay sao mà lại đụng đến chị maroon của tụi mình vậy trời. Như kem nè, học ngu thì nói là mình ngu đi, để biết sai mà sửa, giống như bệnh nhân nói ra để bác sĩ còn chữa, còn hơn là cứ im im rùi... chít. Mà chị đã nói tẩy hay chay gì đâu mà làm bạn tự ái nào? Trước khi nói ra thì phải suy nghĩ chớ, bạn đừng có vì bạn mà làm chị maroon buồn là ko chỉ có lỗi với chị mà còn có lỗi với cả box member tụi mình nữa đó. Đâu phải chỉ có mình bạn sai nhiều trong box này đâu.

Bài của orbit
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English Development Report.
Most of the time, fishermen catch more fish than they need for their immediate uses. (thêm s vào thì đọc sẽ khác nha em)
The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time. Fish can be dried or smoked. First, however, the fish must be cleaned and salted.
Begin with fish that are just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weigh more than 150 115 grams, then remove their heads.
Remove the scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then rub salt into the fish. Now, you are ready to treat them for future uses.
Put the fish in a mixture of 300 grams of salt and 1 litre of water. This will remove all of the blood from the fish?Ts meat.
Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water. Now, put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container.
Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about 6 hours. Then, remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dry-salting. Wooden boxes or baskets are used for dry-salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt. Put more fish on top. Cover them with salt, too. Continue putting fish and salt in the container until it is full.
Do not use too much salt when using the dry-salt method. You should use 1 part salt to 3 parts fish. For example, if you have 3 kilograms of fish, you should use 1 kilogram of salt.
Remove the fish after a week or 10 days. Wash them in a mixture of water and a small amount of salt. Let them dry.
With all this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure, and some people have a greater reaction than others.
Next week, we will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.

-Hết ạ-

Trời ơi, chị có nói cái gì đâu nè. Chẳng qua chị muốn nhắc babyrock là sửa bài cho ai thì phải đề tên người đó vô, thì ngta mới biết đó là bài của mình. Oan cho chị quá, tự nhiên bị em này nổi giận đùng đùng thế này thì chết thật.

Bài của quynhtm
Do-It-Yourself: Preparing Fish for Drying or Smoking
I am Steve Ember with the VOA Special English Development Report.
Most of the times, fishermen catch more fishes (ko bao giờ có es) than they need for their immediate use.
The extra fishes do not have to be from thrown the way. The fishes can be prepared so they can be eaten at the latter later time. Fishes can be dried or smocked smoked. First, however, the fishes must be cleaned and salted.
Begin with fishes those that are just out of the water. They must be treated immediately after they are caught. If the fishes are small, do not remove their heads. If the fishes bigger than 20 cm long or weight weigh more than 100 115 grams, then remove their heads.
Remove the skins scales on the outside of fish. Cut the stomach open. Remove everything inside. Wash the fishes in clean water. Then wrap rub salt into the fishes. Now, you are ready to treat them for future uses.
Put the fishes in a mixture of 300 grams of salts and 1 litter of water. This will remove all of the blood from the fish?Ts meats.
Keep them there for about 30 minutes. Then remove all the fishes and wash them in clean water. Now, put them in the a mixture that has more salt in the water. The mixture should be strong in up so that the fishes float to the top. If the fishes sink to the bottom, add more salt to the water in the containers.
Cover the containers with the a clean pieces of wall wood. Hold the wall wooddown with the a heavy stones. Leave the fishes there for about 6 hours. Then remove them from the salted (bạn có nghe âm /id/ ở đây ko mà thêm -ed vào) water and lay them on the a clean places. Cover them with the a clean pieces of white cloth. Let them dry.
Another method of salting fish is called dry salting. Wooden boxes and baskets are use for dry salting.
After cleaning the fishes. Put a few of them on the bottom of the boxes or baskets. Cover them with salt. Put more fishes on the top. Cover them with salt too. Continue putting fishes and salt in the containers until it is full.
Do not use too much salt when using dry salting method. You should use one part of salt to 3 parts of fishes. For examples, if you have 3 kg of fishes, you should use 1 kg of salt.
Remove the fishes after a week or ten days. Wash them in the a mixture of water and small amount of salt. Let them dry.
Revolve With all this talk about salt, remember that doctors advise people to limit the sodium in a diet. It can raise blood pressure, and some people have a greater reaction than the others.
Next week, we would will (oài, tuần sau mà em, có fải là qkhứ đâu) discuss on drying and smocking smoking fish.
This is VOA Special English Development Report was written by Bob Bowen. I am Steve Ember.
Bạn này rất hay tự ý thêm s vào dtừ, còn ''a'' thì toàn đổi thành ''the'' hết, hai từ này đâu có giống nhau đâu.

@Sabomer: hoá ra là do orbit dùng FF chứ ko phải IE Bài này đang được đánh trong IE, tag rất ngon lành
@Maroon: Sabomer bảo em là dùng IE thì không gặp lỗi tag như FF, đúng thế thật. Chắc chị cũng dùng FF nên cũng gặp lỗi tag như em hả Từ bây giờ chuyển chữa bài ở IE vậy ko cần công nghệ chữa bài kia

Bài của fangying1209
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English Development Report. (tên riêng nha em)
Most of the time, fisherman fishermen catch more fish than they need for their immediate use.
The actual extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a little later time. Fish can be dry dried or smoked (passive mà em). First, however, (ngắt câu sai) the fish must be cleaned and salted.
Begin with fish better that are just out of the water. They must be treated immediately after they are cut caught. If the fish are small, do not remove their head. If the fish are bigger than 20 centimeters long or weigh more than 150 115 grams, then remove their heads. (nhiều cái đầu nhé)
Remove the scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then drop rub salt into the fish. Now, you are ready to treat them for future use.
Put the fish in a mixture of 300 grams of salt and 1 litter of water. This will remove all of the blood from the fish meat.
Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water. Now, put them in a mixture that has more salt in the water. The mixture should be strong enough so let that the fish flood float to the tank top. If the fish sink to the bottom, add more salt to the water in the container.
Cover the container with the a clean pieces of wood. Put Hold the wood down with the a heavy stone. Lift Leave the fish there for about 6 hours. Then remove them from the salt water and lay them on a clean place. Cover them with the a clean pieces of white cloth. Let them dry.
Another method of salting fish is call ?odry salting?. Wooden boxes or baskets are used for dry salting.
After cleaning the fish, put a few of them on the bottom of the boxes or basket. Cover them with salt. Put more fish on tank, top. Cover them with salt too. Continue putting fish and salt in the container until it is full.
Do not use too much salt when using the dry salt method. You should use 1 part salt to 3 parts fish. For example, if you have 3 kilograms of fish, you should use 1 kilogram of salt.
Remove the fish after a week or 10 days. Wash them in a mixture of water and a small about amount of salt. Let them dry.
With all this talk about salt, remember that doctors advises people to limit the sodium in their diet. It can raise blood pressure, and some people have greater reaction than others.
Next week, we will discuss drying and smoking fish.
This is VOA special English development report was written by Bob Bowen. I?Tm Steve Ember.
Cần cố gắng nhiều nha em

bài của bienphale
I?Tm Steve Ember with The VOA Special English Development Report.
Most of the time, fisherman fishermen catch more fish than they need for their immediately use.
The actual extra fish do not have to be thrown away.The fish can be repaired prepared so they can be eaten at a latter later time. Fish can be dried or smoked .First ,however, the fish must be cleaned and salted.
Begin with fish better that are just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than twenty centimeters long or weight weigh more than one hundered fifteen grams, then remove their heads.
Remove the skill scales on the outside of the fish. Cut ,catch the stomach open. Remove everything inside. Wash the fish in clean water. Then rush rub salt into the fish.Now, you are ready to treat them for future use.
Put the fish in a mixture of three hundered hundred grams of salt and one liter of water.These This will remove all of the blood from the fish?Ts meat.
Keep them there for about thirty minutes. Then remove all the fish and wash them in clean water.Now, put them in a mixture that has more salt in the water.The mixture should be strong enough so that the fish flute float to the ton top.If the fish sink to the bottom , add more salt to the water in a the container.
Cover the container with the a clean piece of wad wood.Hold the wad wood down with the a heavy stone. Leave the fish there for about six hours .Then remove them from the salt water and let lay them on a clean place .Cover them with a clean piece of white cloak cloth. Let them dry .
Another method of salting fish is called ?o dry salting?.Wooden boxes or baskets are used for dry salting.
After cleaning the fish, put a few of them on the bottom of the boxes or baskets .Cover them with salt.Put more fish on ton.Cover them with salt too.Continue putting fish and salt in the container until it is full.
Do not use too much salt when using the dry salt method.You should use one part salt to three parts fish. For example, if you have three kilograms of fish , you should use one kilogram of salt.
Remove the fish after a week or ten days.Wash them in a mixture of water and the small amount of salt. Let them dry .
Without With all this talk about salt, remember (nếu chấm sau salt thì phrase đó đâu có nghĩa) that doctors advise people to limit the sodium in their diet. It can raise blood pressure, and some people have a greater reaction than others.
Next week, we would will (tương lai nha em) discuss ?Tdrying and smoking fish?T.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.

Bài của dragon0700
I?Tm Steve Ember with the VOA Special English Development Report.
Most of the time, fishermen fisherman (đâu phải 1 người) catch more fish them by than they need for their immediate use.
The actor (có cá làm diễn viên nữa hả ) extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a little later time. Fish can be dryed dried or smoked. First, however, the fish must be cleaned and salted.
Begin with fish that adjust are just out of the water. They must be treated immediately after they are cut caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long was or weighed more than 115 grams, then remove their heads.
Remove the skin scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then drop salt into the fish. (đoạn này toàn câu đơn thôi bạn ơi) Now, you are ready to treat them for future use.
Put the fish in the a mixture of 300 grams of salt and one little liter of water. This will remove all of the blood from the fish meat.
Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water. Now, put them in the a mixture that has more salt in the water. The next to mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more and move salt to the water in the container.
Cover the container with the a clean piece of wood. Hold the wood down with the a heavy stone. Leave the fish there for about 6 hours. Then remove them from the salt water and lay them on the a clean plates place. Cover them with the a clean piece of quite white clothe. Let them right dry.
Another method of salting fish you is called dry salting. Wooden boxes or baskets are you used for dry salting. After cleaning the fish, put up a few of them on the bottom of the boxes or basket. Cover them with salt. Put more fish on top. Cover them with salt too. Continue putting fish and salt in the container untill it is full.
Do not use too much salt when using that right the dry salt method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish you should use one kilogram of salt.
Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them right dry.
Without With all this talk about salt, remember that doctors advice advise people to limit the sodium in their diet. It can raise blood pressure, and some people have weighter a greater reaction than others.
Next week, we would will discuss drying and smoking fishs.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.
Bạn cần lưu ý những chỗ cần ngắt câu nhé.

Bài của Co-be-co-tich
I?Tm Steve Ember with the VOA Special English Development Report.
Most of the time, fishermen catch more fish than they need for their immediate uses.
The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time. Fish can be dried or smoked. First, however, the fish must be cleaned and salted.
Begin with fish that are just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weigh more than 115 grams, then remove their heads.
Remove the scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then rub salt into the fish. Now, you are ready to treat them for future use.
Put the fish in a mixture of 300 grams of salt and 1 liter of water. This will remove all of the blood from the fish meat.
Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water. Now, put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container.
Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about 6 hours. Then remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dry-salting. Wooden boxes or baskets are used for dry-salting. After cleaning the fish, put a few of them on the bottom the box or basket. Cover them with salt. Put more fish on top. Cover them with salt, too. Continue putting fish and salt in the container until it is full.
Do not use too much salt when using but the dry-salt method. You should use 1 part salt to three parts fish. For example, if you have 3 kilograms of fish, you should use 1 kilogram of salt.
Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
With all this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure, and (and chính là liên từ của 2 câu này) some people have greater reaction than others.
Next week, we will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.
Oái, post bài lên xong mới phát hiện ra bạn này nghe rất tốt. Phải quay lại comment 1 câu Well done!
Được Maroon_Opal sửa chữa / chuyển vào 11:26 ngày 06/11/2006