Looking at Jiang Yu again, his technique in handling fish heads and chopped chili wasn't much different from Lu Jinseng's.
If there was any difference, it was that while marinating the fish head, besides using cooking wine and ginger, he also evenly spread a layer of previously prepared sauce over the fish head.
When the chopped chili was cooked to a fragrant stage, he also started to plate the fish head and covered it with chopped chili.
However, before the fish went into the steamer, Jiang Yu did one more step, which was to cover the plate with a layer of plastic wrap and poke some small holes in the wrap with a toothpick.
Seeing Jiang Yu's actions, Lu Jinseng started laughing, nodding as he said:
"Chopped chili fish head is a steamed dish, and the steam will condense back into the plate. As a result, there'll be too much broth, and the steamed fish's broth has a fishy smell, which can ruin the dish's overall flavor.
