The grass carp sent by Boss Huang weighed over twenty pounds each, with the fish tails alone weighing about two or three pounds.
The plump fish tail had a trembling texture, and when viewed from the cross-section, it even had a bit of the rich, fatty feel of tuna.
No wonder everyone likes grass carp so much; its appearance alone is extraordinary.
Lin Xu took the fish tail handed over by Xie Baomin and began to modify it with his knife.
Braised fish is a dish popular in the Yangtze River basin and can be found in cuisines like Anhui, Huaiyang, Jinling, and the local cuisine.
As for the preparation method, it generally follows the principle of frying first and then simmering.
The resulting braised fish is soft, flavorful, and renowned for its distinct taste.
