Practice Listening

Hu hu the la minh lai cham chan mat roi, thoi cu post cho bo cong ky cuc nge ca buoi sang nay.
I am Steve Ember with the VOA Special English Development Report.
Most of the time, fishermen catch more fishes than they need for their immediate uses. The extra fishes do not have to be thrown away. The fishes can be prepared so they can be eaten at a latter time. Fishes can be dried or smoked.
First, however the fishes must be cleaned and salted. Begin with the fishes 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 are bigger than 20 centimeters long or weigh more than 115 grams then remove their heads.
Remove the scale on the outside of the fishes, 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 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 fishes and wash them in the clean water.
Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fishes float to the top. If the fishes 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 fishes 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 cloth, let them dry.

Another method of salting fishes is called dry salting. Wooden boxes or baskets are used for dry salting. After cleaning the fishes, put a few of them on the bottom of boxes or baskets, cover them with salt, put more fishes on top, cover them with salt too.
Continue putting fishes and salt in the container until it is õ?ƯDo not use to much salt when using the dry salting method, you should use 1 part salt, 2/3 part fishes. For example, if you have 3 kilograms of fishes, you should use 1 kilogram of salt. Remove the fish after a week or 10 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 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 VOA Special English, Development Report was written by Bob Owen. I am Steve Ember.

Chị fangying1209 ơi. Chị có thể sửa bài của bạn vanthaoftu được không ah. Chị nhường bạn lamthao86 cho em với.Hehe. Do lần trước sửa bài cho bạn ấy sai nhiều quá. lần này chuộc lại lỗi lầm. Nha chị?

Chị sẽ bố trí cho fangying sửa bài khác, em đừng lo, còn bạn vanthaoftu là ai vậy babyrock.
Được Maroon_Opal sửa chữa / chuyển vào 12:19 ngày 03/11/2006

Đã trễ mất rồi, nhưng mà cứ post lên cho bõ công nghe. Lần sau chắc là phải nhanh chânnhơn mới được. Bạn nào có thời gian thì chữa giúp mình. Nếu không thì mình tự chữa lấy vậy.
Do-It-Yourself: Preparing Fish for Drying or Smoking
I am Steve Ember with the VOA Special English Development Report.
Most of the time fishermen catch more fishes than they need for their immediate use. The extra fishes do not have to be thrown away. The fishes can be prepared so they can be eaten at the later time.
Fishes can be dried or smoked. First, however, the fishes must be cleaned and salted. Begin with fishes 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 fish are bigger than 20cm long or weight more than 115 grams, then remove their heads. Remove the scales on the outside of the fishes. Cut the stomach open. Remove everything inside. Wash the fishes in clean water, then rub salt into the fishes.
Now, you are ready to treat them for future use. Put the fishes in a mixture of 300 grams of salt and 1 litter of water. This will remove all the blood from the fishes?T 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 fishes float to the top. If the fishes 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 fishes 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 fishes is called dry-salting. Wooden boxes or baskets are used 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 top. Cover them with salt too. Continue putting fishes and salt in the container until it is full. Do not use too much salt when using the dried salt method. You should use one part salt to three parts fishes. For example, if you have three kilograms of fishes, you should use one kilogram of salt. Remove the fishes after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
With all of this talk about salt, remember that doctor advice people to limit 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 fishes.
This VOA Special English Development Report was written by Bob Bowen. I am Steve Ember.

Bài của waianta
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 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 weigh more than one hundred fifteen 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 rub salt into the fish. Now you are ready to treat them for future use. Put the fish in the a mixture of three hundred grams of salt and one litre of water. This will remove all of the blood from the fish 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 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 the 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 the 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 with when using the dry salting 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 dry.
Involved 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.
Nghe tốt thế, waianta

Bài của bạn phuongthuy86
Do-It-Yourself: Preparing Fish for Drying or Smoking
I am Steve Ember with the VOA Special English Development Report.
Most of the time, fishermen catch more fish than they need for their immediate uses(use nếu đóng vai trò là noun thì sẽ đọc là /ju:s/). The 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 dried or smoked.
First, however, the fish must be cleaned and salted. Begin with fish that a 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 skin scales (làm cá không bỏ da mà chỉ bỏ vây của nó thui bạn ah)on the outside of the fishes (số nhiều của fish là fish luôn). Cut the stomach open. Remove everything inside. Wash the fishes in clean water. Then rup 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 one litter liter of water. This will remove all of the blood from the fish''''s 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 a clean piece of wood. Hold the wood down with the a heavy stone. Leave the fish there for about six hours. Then remove them from the salt water and lay them for 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-salting 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 kilograms 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 our 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 fishes.
This VOA Special English Development Report was written by Bob Bowen. I am Steve Ember.

Bài của bạn bad_at_everything
Do-It-Yourself: Preparing Fish for Drying or Smoking
I am 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 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 drop rub salt into the fish. Now you are ready to treat them for future use.
Put the fish in the a mixture of 300grams of salt and one liter of water. This will remove all of the fish blood on from the fish 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 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 that 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 that 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 dry. Without 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.
Bad_at_everything ngoại trừ việc làm cá

Bài của likearafat (bạn ơi. Bạn hâm mộ bác arafat ah)
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English Development Reports.
Most of the time fisher-men fishermen (hình như từ này không có gạch ngang ở giữa. Bạn xem lại thử nha. mình ko chắc.Tra từ điển thì không thấy có gạch ngang) catch more fish than they need for their immmediate 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 twenty centimeters long, while or weight more than one hundred fifteen grams, then remove their heads. Remove the scales of on the outside of the fish. Cut the stomach opened. 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 one litre of water. This will remove all of the blood from the fish meat. Keep them there for about 30 minutes. Then remove all of 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 a 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 dried-salting. Wooden boxes or baskets are used for dried-salting dry salting. After cleaning the fish, put the a few of them on the bottom of the boxs or baskets. 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 dried-salt 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 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 their diet. It can raise blood-pressure(mình thấy trong từ điển thì không có gạch ngang giữa blood pressure. Bạn xem lại thử nha), and some people have a greater reaction than others.
Next week, we would will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Steve Ember

Do-it-yourself: Preparing Fish for Drying or Smoking
Iâ?Tm Steve Ember with the VOA Special English â?oDevelopment reportâ?.
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 can be cleaned and salted. Begin with fish that are just out of 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 while 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 use. Put the fish in a mixture of three hundred grams of salt and one liter of water.
This will remove all the plug from the fishâ?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 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 six hours, then remove them from the salt water and lay them on the clean place. Cover them with the clean piece of white cloth. Let them dry.
Another method of salting fish is call 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 put in fish and salt in the container until itâ?Ts 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 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 â?oDevelopment reportâ? was written by Bob Bowen. Iâ?Tm Steve Ember.

Cảm ơn lời khen của chị babyrock . Bài lần nì em kô mắc phải lỗi "s" nữa nhưng mừh lại nhầm lẫn giữa "a" và "the" . Giờ lại mong đến thứ 5 tuần sau để được tiếp tục rèn luyện