After washing and drying the surface moisture with a paper towel, the marination began. He used a touch of salt, half a teaspoon of pepper powder, a ladleful of Scallion and Ginger water, and a little bit of soft white sugar.
Once these were added, he used his hand to stir in one direction, working the Fish until it developed a sticky, firm texture. This would ensure a tender and smooth mouthfeel and also thoroughly reduce the fishiness.
After the Scallion and Ginger water was fully incorporated, he added an Egg White, then a handful of soaked potato starch, and mixed well.
Finally, he drizzled in some cooking oil to seal and protect the batter.
By this time, the fish bones had also soaked sufficiently. He removed them, rubbed them with salt for a while, and similarly drained them of water.
After dealing with the Fish, he began to prepare the pickled vegetables.
He peeled apart the pickled vegetables, stacked them, and cut them into small sections.
