A novice like him, with no cooking foundation, attempting a wok flip would likely result in splashing hot oil all over himself, or worse, performing a "Heavenly Girl Scattering Flowers" and scattering ingredients across the entire kitchen.
Better not risk it, Lin Xu decided. Cooking is enjoyable, but safety is paramount.
He decided against any fancy wok-tossing and focused on pan-frying the fish. Once both sides were golden brown, he poured half a pot of boiling water directly into the wok.
The secret to making a Milk Soup when stewing fish lies in pan-frying the skin first and using boiling water. With these two steps, one can generally achieve a thick, creamy white fish broth.
After adding the water, Lin Xu placed a knot of scallion and a few slices of ginger into the wok and began to stew.
