In the store, Xie Baomin began to teach Lin Xu how to cook fish heads.
Today's fish head is relatively large, so he specially used the largest two-handled frying pan to fill it more than halfway with water and started boiling on high heat.
But he didn't put the fish head in immediately. Instead, he placed the huge fish head in a basket, with the fish skin facing up, then poured hot water, about seventy to eighty degrees, over the fish skin.
Lin Xu looked a bit surprised:
"Do you need to scald the skin for cooking fish, brother?"
"Direct cooking can easily break the skin. Scalding it first makes the fish skin more intact. This step is similar to making white-cut chicken, and almost all dishes that require the skin to be intact need the skin to be scalded first."
Xie Baomin explained while busying himself.
He scalded the fish head several times, then put it into the pot with the fish skin down.
