The two chatted casually, but their hands never stopped working.
Fu Yu, having finished frying the salted fish, moved on to making fish ball soup.
The fish ball soup sold in the shop now is an improved version of mackerel fish ball soup.
Vinegar and pepper are added to the soup, making it spicy, sour, and fresh. One bowl will make you sweat, and after one, you'll want another.
Zhao Meng, however, said that initially, the fish ball soup sold in the shop was made with eel and included fish floss and pea sprouts.
It was quite troublesome to make, but whether in terms of taste or the tenderness of the fish balls, it was much better than mackerel.
The difficulty of this dish lies in the mixing of the fish balls and the proportion of ingredients.
Zhao Meng carefully explained the proportions of the ingredients, briefly mentioned the mixing technique, and then handed over the task of cooking the soup to Fu Yu.
Cooking dishes that involve simmering soups was never his forte.
