She said she would do it, and after tying on an apron, she took the fish she had bought that afternoon from the kitchen.
The fish had already been prepared by the chef; it was deboned, the bones and the flesh were separated, and the most tender part of the fish had been sliced into thin, translucent pieces with a clear pattern.
Rong Yan dumped all the fish slices into a bowl, and after washing them clean, she coated them in starch. She first blanched them in hot oil, then quickly scooped them out and set them aside.
Meanwhile, she prepared the ingredients needed for the water-boiled fish, such as scallions, ginger, garlic, and Sichuan peppercorns.
At the same time, she used the remaining fish bones to make a fish broth.
She managed both tasks simultaneously with surprising efficiency. Half an hour later, the boiling fish broth and fragrant water-boiled fish slices were both ready.
"Come on, it's time to eat."