He sliced two of the pieces of fish into sections about half a centimeter thick. He then placed them in a Peking duck oven and slowly roasted them over low heat, using fruitwood charcoal to gently draw out the fish's savory flavor.
As for the other two pieces, he officially began making Silver Shrimp Soup.
To make this soup, only the fish meat was needed; the fish skin and the red meat attached to the bones and skin had to be trimmed off.
After marinating, the fish meat firmed up, making it slightly more difficult to remove the skin.
However, with a thin slicing knife and some skill, the fish skin was manageable.
After removing the excess red meat, he was left with two pieces of snow-white fish meat.
Although the fish meat still contained moisture, it was much denser than salted fish. This density allowed it to be cut into thinner slices and finer filaments.
The time to challenge my Knife Skills has arrived!
