Marcus Quinn swiftly chopped the black chicken into pieces, putting the chicken, motherwort, and a few scallions together to stew, then started preparing the sour herb fish fillet.
Ada watched him clean the prepared black fish, cut it into segments, then separate the fish bones. With a few skilled moves of the chef's knife, two plates of fish fillets as thin as cicada wings appeared, each almost identical in size and thickness, causing her eyes to widen.
"Stand back a bit, don't get splashed by oil," the man said, as he heated the pan, added ginger slices and fish bones, frying the bones until golden before removing them, then adding oil and ingredients to stir-fry for sour fish fillet.
Once the sauerkraut fish ingredients were dry, he added some Floral Carving Wine, and let the fish bones simmer for ten minutes.
