Jiang Weiguo's stir-frying skills are not easy for Qin Huai to judge, not really good but not bad, given the limited conditions. The fire control is commendable, but the other aspects are quite lacking, including the presentation of the dishes.
But his porridge-making skills are quite decent.
As Chen Shun mentioned, fish trimmings are not easy ingredients to handle. Fish and shrimp inherently need seasonings to eliminate the fishy smell, and fish trimmings need this even more. In this era where ordinary people can't afford white rice and have to rely on beans and rice bran as staple foods, seasonings other than soy sauce are quite rare; the oil available is only lard and rapeseed oil. Dropping a few drops of sesame oil into the bean and rice porridge counts as a fancy meal in these times. Handling fish trimmings is not just a matter of skills but also a matter of money.
