Practice Listening

Do-It-Yourself: Preparing Fish for Drying or Smoking
I am Steve Ember with VOA Special English Development Report.
Most of the time, fishermen catch more fish than they need for their immediate use.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 weight 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 drop 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 litre of water. This will remove all of the blood from fishâ?Ts meat. Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water.
Now, put them in the mixture that have 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 the 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 the 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 there parts fish. For example, if you have there kilograms of fish, you should use 1 kilogram of salt.
Remove the fish after a week or ten days. Wash them in the mixture of water and small amount of salt. Let them dry.
With all this talk about salted, remember that doctor 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 Owen. Iâ?Tm Steve Ember .

Hik, mãi mới gửi được
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Steve Ember with the VOA special English development report.
Most of the time, fisherman catch more fish than they need for their immediate use. The actual fish do not have to be thrown away. The fish can be prepared so they can be eaten at a little time. Fish can be dry or smoke first. However, the fish must be cleaned and salted. Begin with fish better just out of the water. They must be treated immediately after they are cut.
If the fish are small, do not remove their head. If the fish are bigger than 20 centimeter long or weigh more than 150 gram, then remove their head. Remove the scale 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. Now you are ready to treat them for future use.
Put the fish in a mixture of 300 gram 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 the fish flood to the tank. If the fish sink to the bottom, add more salt to the water in container. Cover the container with the clean pieces of wood. Put the wood down with the heavy stone. Lift 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 clean pieces of white cloth, let them dry
Another method of salting fish is call ?odry salting?. Wooden boxes or basket 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, 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 kilogram 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 of salt. Let them dry.
With all this talk about salt, remember that doctor 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.

Ối ối, bừm rừm.......Các super VIP ( nhất là bạn mập mập ) phóng nhanh chóng mặt quá. Các bác cho em theo đuôi để học hỏi với nào!.....híc em đang hết sức cố gắng phóng thật nhanh, nhưng hạn chế vượt ẩu đấy ạ ( trình mình còi mà cứ ty toe vít ga thì có ngày mất mặt ) ! Tình hình là rất tình hình !

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 than they need for their immediate use. The extra fishes do not have to be from the way. The fishes can be prepared so they can be eaten at the latter time. Fishes can be dried or smocked.
First, however, the fishes must be cleaned and salted. Begin with fishes those just out 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 more than 100 grams, then remove their heads. Remove the skins on the outside of fish. Cut the stomach open, remove everything inside. Wash the fishes in clean water, then wrap salt into the fishes.
Now you are ready to treat them for future uses. Put the fishes in a mixture of 300 gram of salts and 1 litter of water. This will remove all of the blood from the fishâ?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 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 clean pieces of wall. Hold the wall down with the heavy stones. Leave the fishes there for about 6 hours, then remove them from the salted water and lay them on the clean places. Cover them with the 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 mixture of water and small amount of salt. Let them dry.
Revolve 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 discuss on drying and smocking fish. This is VOA Special English, Development Report was written by Bob Bowen. I am Steve Ember.

Mình là ngwời mới, cho mình tham gia với. Cảm ơn mọi ngwời nhiều nhiều
Đây là bài của mình
Do ?" it yourself prepairing 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 the immediately use. The extra fish do not have to be thrown away.They can be prepaired so they can be eaten at the 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 immediatly after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than twenty centimetres long, or weigh more than one hundred anf fifteen grams then remove their heads. Remove the skills on the outside of the fish. Cut the stomach open, remove every thing inside. Wash fish in clean water rub salt into the fish. Now you are ready to treat them for future use.
Put the fish in a mixture of tree hundred grams of salt and one litre of water. Keep them theit for about thirty minutes, then remove all the fish and wash them in clean water. Now put it in a mixture that has more salt. 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 six hours. Then remove them from the salt water and lay them on a clean place, cover them with a clean piece of white cloak. Let them dry.
Another method of salting fish is call dry salting. Wooden buckets or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the bucket 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 that dry salt method. You should use one part salt to tree parts fish. For example, if you prepair tree 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 dry.
With all this talk about salt, remember that doctors advise people to limit the sodium in the diet. It can raise blood pressure, ad some people have greater reaction than others.
Next week we would discuss drying and smoking fish.
This VOA special English development report was written by Bob Boen. I?Tm Steve Ember.

Phù phù phù.....Hoàn thành xong nhiệm vụ sáng nay, đi măm măm thui bà con ới !
Bài của em đây ạh ! Thank sờ kiu vinamilk !
I?Tm Steve Ember with The VOA Special English Development Report.
Most of the time, fisherman catch more fish than they need for their immediately use. The actual fish do not have to be thrown away.The fish can be repaired so they can be eaten at a latter time.
Fish can be dried or smoked .First ,however, the fish must be cleaned and salted. Begin with fish better 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 more than one hundered fifteen grams then remove their heads.
Remove the skill on the outside of the fish ,catch the stomach open , remove everything inside , wash the fish in clean water then rush salt into the fish.Now you are ready to treat them for future use.
Put the fish in a mixture of three hundered grams of salt and one liter of water.These 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 sothat the fish flute to the ton.If the fish sink to the bottom , add more salt to the water in a container.
Cover the container with the clean piece of wad ( tu nay ko nghe ra ).Hold the wad down with the heavy stone Leave the fish there for about six hours .Then remove them from the salt water and let them on a clean place .Cover them with a clean piece of white cloak . 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 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 would discuss ?Tdrying and smoking fish?T
This VOA Special English Development Report was written by Bob Bowen , I?Tm Steve Ember.

Với tốc độ post bài thế này, có khi phải 2 bài/tuần Maroon nhỉ?

èo ơi, có phải là thi chạy đâu mà toàn các bạn nhanh chân thế này.
Do-It-Yourself: Preparing Fish for Drying or Smoking
I''''''''m 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 150 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-
Được orbit sửa chữa / chuyển vào 11:51 ngày 02/11/2006

bài của e đây ah, các chị chữa júp e với, thnx...
Preparing fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English the Development report.
Most of the time, fishermen catch more fish than they need for their immediate use. 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 better 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 115grams, then remove their heads. Remove the scales on the out side 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 front the fish meat. Keep them there about 30 minutes. Then remove over fish and wash them in clean water. Now put them in the 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 a 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. An other method of salting fish, it?Ts 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 one 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 the 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 is VOA Special English Development report, was written by Bob Bowen. I?Tm Steve Ember.

Oài oai, với tốc độ kinh hoàng như thế này thì chỉ trong ngày mai sẽ đủ số lượng bài được chấm, nhanh dzã man.
to sabomer: ko thể cho nghe 2 bài/ tuần được, vì làm sao Maroon có thể cáng đáng nổi 20 bài 1 tuần đây làm ơn thương người như thể thương thân... nhé