After rinsing the wound with water, disinfecting it with alcohol, and applying a waterproof band-aid, Xu Le continued to focus on the competition.
There were many fish bones. He first dealt with the bones on the spine before picking out the fish bones that were as thick as a needle tip. The process was complicated and tedious, and it tested his patience.
The close-up shot landed beside his hand. The bright and tender pale pink fish meat was sliced into thin slices and placed into a glass basin filled with ice cubes to keep it fresh.
The comment section was filled with discussions.
"What does he want to do? Sliced sashimi?"
"Could the little Master Chef have gone off topic?"
"Look at the ones beside, he's steaming the fish in red sauce. Just looking at it makes me hungry!"
"And there's even Spicy Boiled Fish!"
"Why did he remove the fish meat. Is it to make fish tofu?"
