The ham was chopped finely, the broth carefully prepared, and the eggs cracked and set aside.
Before the pork rinds were delivered, Fu Yu quickly cooked the deboned and braised silver carp head.
When the fish head was cooked until the bones and flesh separated, Fu Yu fished it out, preparing to debone it.
Deboning a fish is a skilled job, with a complex process.
If it weren't for this process, the deboned and braised silver carp head wouldn't have made it onto the featured recipes list at Qianlima.
The essence of deboned and braised silver carp head lies in "deboning completely without losing its shape."
Therefore, the first step of skill is embodied in the word "debone."
Fu Yu, with advanced splitting skills, found deboning a fish head not too difficult.
He transferred the cooked fish head to ice water and began to debone it.
While deboning, Fu Yu made sure the fish was face down, gently feeling with his hand and deboning along the direction of the fish bones.
