Practice Listening

Hic,sao các member hăng hái thế nhi? Mới post hôm thứ 5 mà thứ 6 đã xong xuôi đâu đấy rồi,.huhu,chị Marool ơi,bất công wá,nếu post bài vào thứ 5 thì chị post vào 0h00 ngày thứ 5 đi. Em đi học sáng,thế này toàn bị... chậm chân.
Biểu tình,biểu tình,xin các bạn cho ý kiến,sau đó nhờ chị Marool duyệt

Không có sao. Cám ơn bạn Fangying nhiều nhá. Chúc mừng "cô giáo mới". Bạn sửa bài cẩn thận và chi tiết lắm.
PS: Sao bạn lại xúc động đậy thế?

Hê hê, tớ bít đấy, nhưng mà tớ thấy như thế ko được hay lắm. Vì vàng thì dễ nhìn hơn --> dễ nhận ra lỗi của mình hơn --> nhớ lâu hơn. Còn chỉ in đậm thế kia thì nhìn ko được rõ lắm đâu với lại ko nhớ lắm đâu
Nói thẳng. Đừng giận

Cảm ơn orbit đã chữa bài cho mình, mình sẽ cố gắng nhiều nữa.
@Maroon: Chị ơi, mọi người nhầm 115->150 nhiều vì grams có mấy khi thấy lẻ thế đâu.

Hoan ho hoan ho cac chi cung dang bi cuon theo loi song hien nay roi ...Tru chi Maroon _Opal.
Dung la cuoc song cong nghiep co khac ! Tat ca deu hoi ha,.tat ca deu tat bat va voi va !Duong nhu moi nguoi dang tranh thu song va tranh thu lam hic hic .Nhung cung co mat loi la duoc sua bai nhanh.Song nhanh hay nen song cham day !!!

Ừ, đúng rồi đấy, bạn phát hiện nhanh phết nhỉ.
Cái vàng vàng của tớ không phải là để dễ nhìn, và cái in đậm không phải là để ít nhớ hơn đâu. Căn bản là từ hồi đầu chữa bài tớ đã chủ ý làm thế để phân loại các lỗi sai cùng kiểu với nhau cho rõ ràng rồi.
Chỗ không nghe ra (tớ để highlight vàng) thì khác hẳn với chỗ đã nghe được nhưng chưa chú ý cấu trúc câu hay danh từ riêng (tớ để in đậm) chứ.

À, có gì ghê gớm đâu mà phải nhắc tớ giận mới chả ko giận

Chị Maroon có cần thêm người sửa bài không ạ? Em xin tham gia sửa bài. mail của em là minhphuong9188@yahoo.com

Cảm ơn bạn đã khen nhé. Tớ sẽ cố gắng.
P/s: Cũng chẳng biết sao mà lại xúc động thế nữa. Thấy bạn Goldfish làm bài tốt quá. Mỗi tội bi h mới để ý bạn là con trai

Bài của Bé Mập, sẵn giới thiệu luôn, người sửa bài trong tương lai
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Steve Ember with the VOA Special English Development Report. (sợ ai tranh mất nên vội thế)
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 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 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 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 must 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 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''s 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 Development Report was written by Bob Bowen. I?Tm Steve Ember.
hehe... giỏi nhỉ.

tiếp theo là bài của Sabomer. Xin giới thiệu đây cũng là 1 người sửa bài trong tương lai
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''re 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 skins scales (nghe cẩn thận nhé) 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.
Couple Cover (chỗ này phải là đtừ chứ em) the container with a clean piece of wood. Hold the wood down with a heavy stone. Lead 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 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 talk about salt, remember (ngắt câu sai) 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.