Although this grass carp wasn't raised or magically produced by the system, the quality selected by the system is still trustworthy.
The method for making West Lake Vinegar Fish is inherently simple, using few seasonings, so if the fish is inherently fishy, it will definitely result in an unpalatable dish.
The black membrane on the fish's back isn't heavy, but Wang Fan didn't just leave it alone. According to the requirements in his recipe, the black membrane on the fish skin needs to be scraped off with a knife.
He heated the water to 85 degrees, laid the two pieces of grass carp fillet skin-side up, and scalded the fish skin with the lightly simmering water.
The already cleanly scaled fish skin shrank slightly upon contact with the hot water. Wang Fan picked up the kitchen knife and gently scraped the black off the fish skin with the back of the knife.
After washing it again and wiping the fish with absorbent paper, it looked much cleaner.
