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电视文字稿
00:00I go to work. Does everyone really want to go to work?
00:01I have a friend who really enjoys going to work.
00:04Is it love or responsibility? I think it's love.
00:07He became an expert at raising fish.
00:10I'm heading to Yung Shue O to find him right now.
00:33My friend had many identities before.
00:35She has worked as a makeup artist and a building designer.
00:38Later, because of his love of playing, he bought fish fillets.
00:40Just think how exaggerated that is.
00:42After buying the fish fillet, I became interested in farmed fish.
00:45Slowly, slowly, it gradually becomes a fish pattern.
00:48The fish fillet in front is his.
00:50Is it that fisherman?
01:08Alex
01:09Hi Kevin, hello
01:11Good morning
01:13Good morning
01:14Moving things from land to sea
01:17Why do carpentry here?
01:18Because I'm building a fish farm here.
01:30Where did you move the carpentry work from?
01:33This was found by Uncle Quan.
01:35It's because it's very precious.
01:38I really want to run my own business.
01:41Some golden rosewood or huanghuali
01:44Golden Rosewood
01:45There are even several base makeup lines
01:47It was wood salvaged from Queen's Pier back then.
01:50So I really want to make it beautiful.
01:52Save it
01:53You want to create something like a small museum.
01:56Or a memorial hall
01:57right…
01:58Many people are slowly decaying.
02:00They were all converted into fiber factory toilets.
02:03Go to the starting point
02:03Therefore, wood is becoming increasingly rare.
02:06You are really thoughtful.
02:08I used some wood to build the fish trap myself.
02:11No, that's not it.
02:12No.
02:13I know you have some skills in cooking fish.
02:15Very special
02:15Can you take me to see it?
02:17Okay...come on
02:281…2…3…4…many…
02:30a lot of…
02:30Yes... a lot of fish
02:32Fish on the fish raft
02:34It seems to be the same type.
02:36right…
02:37right…
02:37I raise the same kind here.
02:40But I only keep five kinds of fish.
02:43Are there only five types?
02:44right…
02:44Why only raise five species?
02:46My original intention for raising fish
02:48I don't keep particularly expensive fish.
02:51Because I think everyone can eat it.
02:53So I keep this cheaper type of fish.
02:56I want to ask about these five types of fish.
02:58Is there a specific season for raising them?
03:00some
03:00Hong Kong fishermen
03:01Fish are usually not kept in winter.
03:03So basically
03:04In Hong Kong, only I and the fishpond raise dace.
03:08Other types of animals that are raised
03:10Huang Licang, Shi Cang, Hai Li
03:12It's summer fish
03:13This is what we call "leaking fish" (meaning something that slips through one's fingers).
03:15Yes... it's winter fish.
03:17Our Hong Kong sea
03:18Is it suitable for keeping fish?
03:20Absolutely suitable
03:21Because of our old folks
03:24We often say that Hong Kong is a blessed land.
03:26Actually, I don't understand either.
03:27It turns out that we are geographically...
03:30The saltiness of the water
03:32All kinds of things are very suitable for keeping fish.
03:35You really have to raise it to know.
03:37The good thing about this place
03:38Yes, that's right.
03:40There is one there.
03:41There is one here
03:42You need to take care of it every day.
03:46Alex, what are you doing holding that bottle?
03:48This bottle contains a formula I designed for fish.
03:52My fish
03:55There is a different formula every month.
03:57It supplements the nutrients that my treatment lacked.
04:02This time it's traditional Chinese medicine for dry skin.
04:05Inside are cloves, star anise, and cardamom.
04:09Cinnamon, galangal, gentian, etc.
04:13Smell it.
04:15The smell of Chinese medicine is very strong.
04:16It looks like my usual medicine powder
04:18Yes… that’s exactly it.
04:20Did you buy it or grind it yourself?
04:23Or what?
04:23I want it to be more stable.
04:25So I no longer believe in powdered products.
04:27I want to grind the round powder myself.
04:29Grind yourself
04:30right…
04:31But how do you know the proportion like that?
04:33Did you do your own research?
04:34right…
04:36Please throw a pound into the water for me.
04:38Great
04:38Chinese medicine flavor
04:39That's enough.
04:41Not afraid
04:44We've made a statement over the past ten or eight years.
04:46It's called "You are what you eat".
04:48That's how people are.
04:49Fish are the same.
04:56What are the benefits of soaking it like this?
04:58Soak it
04:59Because in the stomachs of every fish
05:01There is a carbon plant in each of them.
05:02Therefore, it needs to expend its own energy.
05:05Only after decarbonization does it begin to digest it.
05:09But we often want to help fish conserve energy.
05:12Like an office lady
05:15I often sit and eat snacks and play computer games.
05:18a little fatter
05:19Store your belly
05:21I then wished my fish were a little fatter.
05:23Therefore, I will use these methods.
05:25Help them store fat
05:26How many bags of fish feed are consumed per day?
05:29About 20 packs a day
05:3220 packs
05:33right
05:34How much does this bag of food cost?
05:36Is this bag?
05:36If this package is delivered...
05:37500 yuan
05:38Immediately speak to the camera
05:40I am a person who gambled and fell into the sea.
05:42I am a person who gambled and fell into the sea.
05:42I am a person who gambled and fell into the sea.
05:52Dinner is served.
05:58It's a lot of fun.
05:59How many fish are in this basket?
06:01This cage probably contains around 10,000 fish.
06:03This bucket isn't enough.
06:04This bucket isn't enough.
06:05If you really want to feed them until they're full
06:07I think there are at least six or seven buckets here.
06:09We usually call these adult fish.
06:11We feed them in the morning and evening.
06:13yes
06:13But if it's an infant
06:15Basically two and a half hours
06:17A meal takes more than two hours
06:18A meal
06:19Because it's six or seven meals.
06:20I saw one of them
06:21They're probably all this big.
06:24Because of my fish-keeping method
06:26It is hoped that the fish will not be disturbed.
06:27Many fishermen have
06:29The procedure for distributing fish every two months
06:32But I never do it.
06:34So you will see
06:35My water surface has many fine details.
06:37Actually, there are some very large ones underwater.
06:39But they come up when they eat.
06:41He went down immediately.
06:42How long does it take to raise them?
06:44You can then sell it.
06:46It looks good that we sell our own fish.
06:49When I first started learning how to keep fish...
06:52They often say they want to
06:54Fish about one pound in size
06:55But times are different now.
06:58Now we even have these 300 grams
07:00350 grams of fish
07:02Many people want
07:03Hand-feeding like this every day
07:05Why are you so insistent on not using your phone?
07:07I insisted on hand-feeding.
07:08The biggest reason
07:09I want to see how enthusiastic they are.
07:14Because if the fish is very indifferent
07:16That is, a problem has occurred.
07:18These dragonfish
07:20I need to use onion and garlic water.
07:21Soak their food.
07:23Needs sterilization
07:24Or whether they are enthusiastic or not
07:26Or are they sick?
07:28Let's continue to enjoy your moments together.
07:30good
07:37Very fat
07:48We are not allowed to go in for the soup fish now.
07:51Not allowed to enter
07:51Let's see who's so lucky.
07:53right
07:54Very smart
07:55They have left.
07:56right
08:01It only takes one scoop.
08:03Actually, it's also quite carefree.
08:05right
08:05It has many needles
08:06Yes, I saw it too.
08:09Very raw
08:09Not afraid
08:10Not afraid
08:14Alex heard that you have your own secret recipe for fish soup.
08:18Is that so?
08:19right
08:19My method for making fish soup is called nerve blood body.
08:22Actually, I used a steel needle.
08:24Stab it in the brainstem
08:25After the Metamorphosis
08:27There will be no more struggle.
08:29If the fish struggles
08:30Its muscles and proteins
08:32They will keep falling.
08:34Its muscles were always on display.
08:36Actually, you can't eat it.
08:37The beautiful flesh of real fish
08:40Did it indirectly sever the nerve cord?
08:42This makes its empty corner less strenuous.
08:44That's right
08:46Because many animals
08:47Before you were soaked in the flood
08:48It will secrete some toxins.
08:50As long as I do lower-level menstrual blood
08:52Actually, it was already out of control.
08:54The brain secretes nothing more.
08:56Good test score
08:57Let me show you
09:05good
09:07Actually, there was no struggle throughout the entire process.
09:10I have finished what I needed to do.
09:12And you can try it.
09:13The meat is still very elastic.
09:17right
09:18This is the benefit of nerve blood vessels.
09:20Actually, we are now
09:22I'm currently performing a technique to remove blood while it's still bleeding.
09:25The seawater absorbed my disinfection
09:27It evenly distributed through its blood vessels and capillaries.
09:31Squeezing blood from an animal to extract fish blood
09:34Therefore, we can taste the sweetness of the fish even more.
09:44This is called a low-temperature flash freezer.
09:46Because I don't bury live fish
09:49So when I'm making fish soup
09:51Within two hours
09:53From squeezing out a fish
09:55To the middle of that fish
09:59It must be below -26 degrees Celsius.
10:00This will cause it to be flash-frozen at low temperatures.
10:02So it can withstand -45 degrees Celsius.
10:05That's right...
10:05Because it needs to be below -26 degrees Celsius.
10:07Many can do it within two hours
10:09Make its center cooler
10:11Why don't you bury the live fish?
10:13And insist on burying this frozen fish
10:15I have endless seawater here.
10:18But you have to measure very carefully every day.
10:20Is the water container contaminated with bacteria?
10:23How much it dissolves, how much acid and salt it contains.
10:27In a street market
10:29I gave it two tons of water.
10:30But it needs to be kept in many different places.
10:34Marine species
10:36Therefore, they must have a lot of bacteria.
10:38That's why I insist on not selling live fish.
10:42Will be resold
10:43Can I take a look at this cabinet?
10:45Can
10:46Actually, it is also a very efficient cabinet.
10:48But because it had several large fans added.
10:52So the freezing wind that makes it circulate
10:55It can achieve a negative 45 degrees Celsius.
10:58Many people say they want to eat fresh fish.
11:00What do you think of fresh fish and frozen fish?
11:02What are the differences in taste?
11:03In my own research over the years
11:07Actually, as long as you cut it up and handle it well...
11:09Actually, there is no difference between frozen and live fish.
11:13Before I first met Alex
11:15I just think whether there is love or not
11:17Are they all just fishmongers making a living?
11:21no
11:22Its love for fish
11:24Even for everything
11:27Every detail needs to be handled.
11:30Do it personally
11:31Even if you don't understand
11:32Start researching from scratch
11:35Everything needs to be thoroughly studied.
11:37But actually it enjoys it.
11:39So you see its love
11:41no
11:42Not Love Shallow
11:43Because he was a person who gambled everything.
11:59I know Alex is very kind-hearted.
12:01There are also teenagers who are so kind that they hired SEN.
12:06Come and help.
12:07Are they on a boat now?
12:09On a boat
12:09Yes, they've arrived.
12:10Hello
12:12How many are there today?
12:13Yes, they are with us every day now.
12:16work
12:17Everyone has different tasks
12:26Yes, they are in winter.
12:30Much less workload
12:31So when they arrived
12:33It's already very automatic.
12:34changed clothes
12:35Go inside to wash the fish
12:36So, do you guys prefer...?
12:40What job
12:41Feeding fish
12:42Or fish soup
12:44Or packaging
12:45Needless to say, just as
12:46It means packaging clothes for others.
12:48yes
12:48That is, to clean up the machine.
12:50good
12:50I prefer tuna.
12:53You can see it slowly.
12:54From small strips to bigger and bigger
12:57Just like you, Alex
12:59Yes, they generally love tuna.
13:01Okay, let's not bother them.
13:03Let me get ready to go.
13:04Okay, let's get started.
13:07You need to start work too, right?
13:09Where are you going?
13:14Okay, Kathy, here's a piece of the legacy for you.
13:17yes
13:19good
13:20Usually when they come back
13:21They will help put on stickers.
13:23This is the packaging of our fish today.
13:25right
13:27After we complete the nerve and blood body repair here...
13:29They then started helping to wash the fish.
13:31Can you teach me?
13:32Should we stick them together?
13:33Can you teach Kathy to apply it herself?
13:34Where should I paste it?
13:36You can take one and face it.
13:38Facing
13:38Yes, then put it here after you've finished making it.
13:41good
13:42Actually, I've never really had a set of standards.
13:45Stickers
13:45But ever since the baby-making team came to help me...
13:49My specifications will all be like this from now on.
13:51Very neat
13:52Very neat
13:53I'm under a little pressure.
13:55right
13:56Are there any other tasks scheduled on weekdays?
13:59Give them, except for these parts
14:01The main focus is on all the jobs within the fish farm.
14:04I also hope they will get to know it.
14:06right
14:07Of course, we will get to know the different characteristics of each student.
14:12For example, some are more cheerful
14:14I will assign them other tasks.
14:16They first arrived
14:17What do you usually assign to them?
14:19Tuna
14:20Tuna
14:20Yes, it's the tuna that everyone loves.
14:22First, pique their interest.
14:23That's right...
14:25And we even need to communicate with them.
14:27right
14:28That's called getting familiar with them.
14:30Then it will be given to different people.
14:32There are different jobs
14:34Viu, do you like sticking stickers?
14:36like
14:37Do you also like sticking stickers?
14:39right
14:40right
14:40right
14:41That's called getting familiar with it.
14:43So amazing
14:44right
14:44That is paid, labor savings.
14:48For them, this is a paradise.
14:51I really hope so
14:53right
14:53Ha ha ha ha
15:16Okay, today...
15:17My good colleague, Huanri's colleague.
15:20They're going to teach me how to clean fish.
15:21Viu
15:22Okay, you can see some blood vessels here.
15:24Um
15:24Some heart, internal organs
15:26None of it was easy.
15:27Therefore, it needs to be completely dismantled.
15:28right
15:29Disassemble like this
15:30Do we need this position?
15:31right
15:31This area needs to be demolished.
15:32Make it change...
15:34You need to disassemble it until it turns white.
15:36White
15:37right
15:41210
15:58I enlisted my "Sexy Boy" team to help.
16:01I'm selling fish at the Fish and Dragon Carnival today.
16:04This is my booth.
16:08Me and Wallace
16:09Autistic Life Development Society
16:12We've been trying to find them some job opportunities.
16:16We would very much like to offer some job types.
16:18Let them continue on track.
16:20that is…
16:20There will be some communication within the same society.
16:23This is my first time participating in the Canadian Chinese Association.
16:32Then…
16:33My mood too...
16:34quite…
16:35good
16:35This is my first time
16:37I…
16:38It was very... very... very hard
16:39right
16:39What about me today?
16:40I gave it to them…
16:41Beverages for guests
16:43right
16:44right
16:44Those masters all…
16:46Good
16:46I helped out at work today.
16:49Selling things
16:50Follow the delivery
16:52Following…
16:53Packaging
16:54Come at 2 PM today
16:56Finish work at six o'clock
16:57Raise a sign
16:58and…
16:59I am Longmei
17:01I like this environment.
17:03I felt very happy again.
17:05Or very excited
17:06Since I started working on this fish brand...
17:08Regardless of what you do with fish cards
17:10Or do some promotional work.
17:12Regardless of thought
17:14Behavioral Emotions
17:15There has been great progress.
17:17Specially came to support
17:19I just love the local consumption here.
17:22A little bit of scale
17:24So far, it's like this.
17:25That…
17:26I deserve support.
17:27It was originally...
17:29It seems to be online.
17:31At once…
17:31At once…
17:31That…
17:35I'll buy one to try it out.
17:36Open the bag
17:37Dry
17:38Steamed
17:38Or fried
17:39Fish that doesn't need washing isn't fishy!
17:41Then you haven't tried it.
17:42I haven't tried it.
17:43That's why I came here specifically to support them.
17:51They have made a lot of progress.
17:53Perhaps because of this year
17:54They often work at Fish Brand.
17:55I think they are good at their work.
17:58Much more mature
17:59The first year I came
18:00I don't really like doing anything.
18:02Holding the Dragon Tail Talisman
18:03Just stand there.
18:04This year has already begun.
18:05Trouble queuing
18:06Please trouble you here.
18:08Please trouble you here.
18:09This is a tasting area.
18:10That is, they will start saying these things.
18:12We were very happy to see all of this.
18:14Because sometimes
18:15You teach them how to do it
18:16They might not even do that.
18:18But they are doing it spontaneously now.
18:20This is very difficult.
18:22But we did it.
18:24Very good
18:25I heard that the carnival that day
18:27You have many fans
18:28Look, there's a long queue.
18:31I am really happy about this.
18:34Alice, before I came in to find you
18:36That manuscript
18:37You previously worked in makeup and image design.
18:41Why are you so annoyed?
18:43Can't find what you like?
18:46That's why I came here to fish.
18:48That's one way to put it.
18:49But what we're doing now
18:52The job that truly taught me to laugh
18:56I'm not particularly special
18:57I started raising fish because I enjoy it.
18:59On the contrary
19:00Why do so many of our children have eczema?
19:03Why are there so many?
19:06Different urban problems
19:08But it turns out we have a choice.
19:10This did not happen.
19:12To truly find the most original ingredients
19:17My own mindset is...
19:19On the contrary
19:21What I want to do for the fish industry
19:23That is, giving up life on land.
19:26Leaving behind life at sea
19:28Was there even a moment or a trace of regret?
19:32I think not.
19:33Even
19:36I am now also speaking out to the outside world
19:37I have nothing to complain about.
19:38Because the fish are kept here for a long time
19:41The environment here is much more familiar to me.
19:44This is what I used to do in the city.
19:47I haven't learned it after all these years.
19:48Things that cannot be seen
19:51He taught me a lot now.
19:53It makes me very happy.
19:56in the end
19:57Is the fish industry your last job?
20:00What happened?
20:01There must be a reason.
20:03So I can do it.
20:05I will try my best.
20:06So I just let things take their course.
20:09Thank you today.
20:10thank you
20:11One thing changed my own mindset.
20:14that is
20:14There are some things I want to try
20:16If you want to go, why not try to study it further?
20:19That's right
20:19That's right
20:20Try whatever you want to try.
20:22That's enough.
20:32It's cooked
20:33Two fish
20:34right
20:34Don't say too much.
20:36We tried it.
20:36Okay?
20:37Eat and chat
20:38This is a rock onion.
20:40Onion
20:40This is Huang Li-cong.
20:42Huang Li-cong
20:43It's delicious
20:43right
20:45The fish doesn't smell fishy anymore.
20:46The meat is very firm.
20:48So this is what fish tastes like?
20:50People often say my yellow scallions
20:52Restore the taste of yellow scallions
20:54Because nowadays many times
20:55Eating yellow onions doesn't taste the same.
20:57Because the fish temple was imported from Taiwan.
21:01So it's especially pretty
21:03Huang Li-cong is a pity.
21:07The fish flavor is more intense than that of rockfish.
21:10right
21:11It also has an oily aroma
21:14Viu
21:14Yes, how?
21:15Would you be willing to live here every day?
21:19Or has construction started?
21:21It is also possible
21:21Life after the transmission
21:24They only looked at the fish
21:25Can you do it too?
21:26no problem
21:27yes
21:29Xinqi?
21:39I heard you have many interests
21:42Is that right?
21:43right
21:43You really like drawing.
21:44right
21:46The entire calendar was drawn together.
21:47Look at this.
21:50This is beautiful.
21:52This one?
21:52This is the Turin-style ice skating competition in Italy.
21:55He won the world championship at Durring.
21:57Returning
21:58Fancy drift ice
21:59So amazing
22:01You are multi-talented
22:02Can play everything
22:16yes
22:17See
22:20This is
22:20Super called
22:23have
22:24This time
22:24Process
22:25Process
22:25Process
22:25Process
22:25Process
22:26Process
22:26Process
22:26Process
22:26I will become
22:28I will become