Fu Yu used boiling water to blanch the fugu fish.
Then he carefully scraped off the white membrane and cleaned it thoroughly.
Once the specific steps for handling fugu are mastered, the rest depends on the chef's meticulous handling.
Since the blood and entrails of fugu are poisonous, they must be thoroughly cleaned.
After cleaning the fugu, Fu Yu began cooking.
Zhang Jinyu, who had been assisting by his side, suddenly brightened up and skillfully stood in his usual spot.
He could observe the cooking process and learn while conveniently assisting, such as passing a cooking tool.
Liu Junrong was quick-witted and, when working in the kitchen, was very perceptive and got along well with people like Zhang Jinyu and Sun Qingning.
After helping catch the fish, he proactively took on the task of the first oil pass, positioning himself next to Fu Yu so he could see Fu Yu's cooking with just a glance.
