Cooking stewed dishes is Fu Yu's specialty. The previous worries about ingredients were resolved, so Fu Yu was in a good mood, and his cooking gestures were noticeably more relaxed.
In the pot with the fish head soup, add the cabbage hearts, MSG, and bring to a boil.
Thicken with cornstarch, drizzle in white vinegar, and cooked pork lard, then stir-fry evenly.
Remove from heat and plate, sprinkle with pepper, and top with ham slices.
The dish, with the fish head tenderly cooked until the bones could be easily removed yet still intact, had a sticky, silky fish skin and tender fish meat. The soup was thick and rich, with a fresh and delightful flavor.
Carried to the table by the waiter, it was a bowl of creamy white fish head stew.
In the private dining room, the three old friends leaned forward to get a better look at the stewed silver carp head on the table.
Setting aside other aspects, just the presentation alone earned silent approval from the three.
