PREVIEW

... kitchen.

The fish slice porridge wasn’t complicated. Jiang Huai had expertly sliced the Snow Spirit Fish, while the bones were fried to a golden hue to make fish broth. After filtering out the bones, he used the broth to cook the porridge, then added the marinated fish slices to boil until cooked. The fish slices were tender and smooth, the porridge base was fresh, fragrant, and soft, and with a few sprinkles of chopped green onion, the dish looked especially appealing.

There we ...

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