After working in the culinary industry for a long time, chefs develop a certain tactile intuition.
For example, how many ingredients require how much seasoning, or how much water is needed for a soup, all these are judged purely by feeling.
In the beginning, to practice her culinary skills, Liu Yunong cooked with almost all kinds of ingredients and became very familiar with them.
Even when it came to gutting fish, she had personally done it countless times and was extremely familiar with the various parts of fresh fish.
Even with the innards, which are usually casually removed and thrown away, she had occasionally examined them closely out of curiosity.
However, even a renowned chef like Liu Yunong failed when attempting to wrap fish cardiac septum with cotton wool.
This just shows how difficult this dish is to prepare.
After Wang Yulong leaned in to take a closer look, Fu Yu also leaned in to examine it closely.
