As soon as the hot water was drizzled on, the slime on the fish's surface immediately solidified into a film-like layer, much like a facial mask.
After scalding it this way several times, Dai Jianli picked up the fish and swished it in the pot again, ensuring its skin was thoroughly soaked by the hot water.
After scalding, the fish was immediately removed and placed under the tap. The mucus on the Jiangtuan was quickly washed off, and the fish was simultaneously cooled with cold water to prevent the loss of flavorful compounds.
Once these steps were completed, the fish was patted dry and placed on the cutting board to be scored.
Scoring the Jiangtuan was simple: he made cuts every two to three centimeters along the thickest parts of its back, each over a centimeter deep, allowing the marinade to fully penetrate.
After scoring the fish, he began to prepare the marinade.
