参考范文：
　　This flow chart clearly describes how to produce the smoked fish by using fresh fish in four main stages.
　　Initially: the killed and cleaned fishes have to be soaked in the salt water for 30 minutes and then heated for 5 minutes.
　　Moving to the second stage, fishes processed in last step are classified into different baskets according to their size and then heated in the VAT for 30 minutes. Precisdy2 during the heating process, fishes, covered by the wood board are listed on the salt beneath which stones are directly heated by the fire.
　　Thirdly: in the particular vessel, the yellow dye colors some parts of smoked fish.
　　Finally: the yellow smoked fish and normal smoked fish are packed into separate packages and then transported and delivered.
　　Overall, it is evident that the heating poses as the most significant for making the smoked fish and has been utilized in several times.
　　（6.5-7分）