Practice Listening

Hơ đọc lại bài em mới thấy có một chỗ sai rất vớ vẩn. Câu " Now put them in a mixture that has more salt in the water" lại viết thành " Now put them in a water that has more salt in the water"
Bác nào chữa bài đừng bắt lỗi em câu này nhá . Em tự sửa rồi mà.
Chẳng qua cũng là do hoàn cảnh xô đẩy thôi. Chưa hết ngày thứ năm mà đã bao nhiêu người post bài lên rồi. Thế là gõ xong 3 chân 4 cẳng post bài lên luôn chẳng kịp check lại gì cả.
Các bác thông cảm nhé.

Marroon dự báo sai mất rùi, chưa đến 12h đã đủ số lượng rùi. May mà sáng nay mình đựơc nghỉ nên post sớm, hehe. Cố lên Maroon ơi! Mình đăng ký giúp chữa bài nhé. Yahoo của mình là : sweetlove3101@yahoo.com

Huhu... Tức wé trời. Nhìn thấy tình hình mọi ng post bài kinh wá, em vội vàng gác mọi công việc lại để làm bài. Đang kì cạch gõ thì mất điện mới đau em chứ. Bi h xong xuôi thì mình đã là ng thứ 21.
Thui kệ, cứ post lên cho bõ công kì cạch.
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 use. The extra fish do not have to be thrown away. The fish can be prepaired 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 cetimetres long or weigh more than 115 grams, then remove their heads. Remove the skins 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 the mixture of 300 grams of salt and 1 littre 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 the clean piece of wood. Hold the wood down with the 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 the clean piece of white... 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 one part salt to three part 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.
Although 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 greater reaction than others. Next week, we would discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember.

Huhu... Vì lý do khách wan, fải đi làm tới 8h tối mới về, rùi đang gõ bài lại bị mất điện nên tớ thành ng thứ 21. Hay là ấy lấy bài của tớ thực tập lun được hông? Ấy chữa thử để tuần sau chính thức vào công việc ý. Nếu mà đc thì tớ cảm ơn ấy nhiều nhiều lắm!

Cám ơn bạn Orbit nhiều, đã chữa bài tui lần trước.
Lần này coi bộ hơi bị trễ. Nếu bài Cinderella là 21thì bài tui là 22. Đã nghe rồi nên tui cũng thử post lên. Nếu các bạn không sửa cũng không sao. Tui sẽ tự sửa.
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 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 115grams, 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 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 fishes 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 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 the clean plates. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dried salting. Wooden boxes or baskets are used for dried 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 dried 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 am Steve Ember.

Đây là lần đầu tôi nghe và post bài lên, lần đầu nghe nên phải nghe nhiều lần mới viết xong, hi vọng mọi người sửa dùm và cho một vài lời khuyên để tôi nghe tốt hơn.
I?Tm Steve Ember with the VOA special english developtment report.
Most of the time, fisherman 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 this, that adjust out of the water, they must be treated immediately after they?Tre caught. If the fish are small, do not remove their heads, if the fish are bigger than 20 centimetres long or weigh more than 115 grams, then remove their heads. Remove the skin on the outside of the fish, cut stomach opened, remove everything inside. Wash the fish in clean water, then rub salt into the fish. Now, you?Tre ready to treat them for future uses. Put the fish in a mixture of 300 grams of salt and one litre of water. This will remove all of the plus 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 six 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 and 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 that dry salting method. You should use one part salt to three part 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 dry. Before this talk about the salt, remember that doctors advise people to limit the sodium in their diet . It can raise lot questions and some people have greater reaction than others.
Next week we will discuss drying and smoking fish. This is VOA special english developtment report, was written by Bob Boeh. I?Tm Steve Ember.

Iâ?Tm Steve Ember with the VOA special English development report
Most of the time fisherman catch more fish than by need for their immediate use,the extra fish do not have to be ...a way.The fish can be prepare so they can be eaten over latter time,fish can be dry or smoke.First,How ever the fish must be clean and salt began with fish better job our water .They must be treated immediately after they are caught.
If the fish add more do not the move their head,if the fish of bigger than 20 cm long were weight more than 1.50 gr the move their head.The move skill than me outside the fish custom ..open the move everything inside wash the fish in cream water one salt in to the fish.Now you are ready to 3 them for few to use,put the fish in a mixture of 300gr some salt and one little water.
These were the move .... from taste meat keep the meal for about 30 minutes then the move over fish and wash them in cream water.Now put them in the mixture that has move salt in the water ,the mixture should be strong and up so best the fish flow to the time.
If the fish fix to the bottle as more salt to the water in a container .Cover the container with the cream keep the wash .Hold the wash done(down) with heavy stone,lift a fish ...for about take through then the move them from salt water and late them on a cream ...Cover them with clean ...the ..crop ..dry and other meat salt fish the cold dry salting wood better packet are use for dry salting after creaming the fish put afew of them on the bottle ...bag.
Cover them with salt put more fish on time,cover them with salt to continue putting fish and salt in a container untill It is full.Do not you too much salt when using but dry salt method.Produce part salt for 3 part fish .For example ,If you have frizzee cream the fish,use due to one cleve cream of salt ,Remove fish after a week 10 days water wash in a mixture of water and let them small amount salt litter dry talk about (short) salt the member that (a) doctor advise people to limit the sodium in the diet, eating ... and some people have great reaction then other week we were discuss drying and smoking fish.

THÔNG BÁO MỚI
Hiện có 1 tình nguyện viên năng nổ nhận thgia chữa bài, xin giới thiệu bạn fangying1209. Vì vậy để giúp bạn làm quen, Maroon sẽ nhờ bạn sửa giúp bài của 4 bạn cuối cùng (bắt đầu từ lovelycin, sướng nhá) mặc dù 4 bạn này đã lọt sổ

chị orbit ghê thật , tính cả 19 bài, em pó tay à

Hihi... Đúng là trời ko fụ lòng người chăm chỉ. Cảm ơn chị Maroon, bạn fangying và các bạn nhiều.
Với tốc độ thế này thì e là tuần sau khó mà bon chen được. Lớp học của chị M đắt hàng wá!