Fu Yu held the hemp string, attempting to tie the crucian carp.
According to the cooking tutorial in the classic old recipe, tying is a crucial step in this dish.
Because when the chicken soup boils and the steam starts to infuse the crucian carp, the fish meat will gently fall off as it becomes tender. Therefore, when tying, it's necessary to skillfully secure the entire fish skeleton to ensure the fish bones remain intact when the meat falls off.
However, the surface of the crucian carp is very slippery, making it difficult for the hemp string to wrap and knot successfully.
Fu Yu turned to Zhou Yesheng beside him, "Xiaozhou, help me secure the crucian carp, incline it a little if you can."
Zhou Yesheng quickly nodded and began assisting with the tying.
