Lin Xu returned to the kitchen to prepare the remaining dishes.
Once the oil was hot, he poured in the Fish Intestines and other ingredients all at once and stir-fried them over high heat for a dozen or so seconds before taking them out and plating them.
The cooked Fish Intestines were rolled into thin rolls, resembling white chocolate bars drizzled with Red Oil.
Next, he used the method for boiled meat slices to prepare the boiled Fish Bladder.
Finally, he removed the membrane from the Fish Roe, cut it into pieces, deep-fried it, and then stir-fried it with other ingredients and Dry Pot Sauce, and thus the Dry Pot Fish Roe was officially completed.
After finishing, the assistant chefs had also nearly completed slaughtering the fish.
"Clean them thoroughly, then rub salt all over, inside and out, and let them marinate in a bowl for a while."
