"This is too wonderful. Try this roasted dish. It's fragrant. This won't do. Which dish should I eat my rice with? This dish has meat, celery, and onion. Wow, it's too delicious to eat. It's really not bad!"
"Quickly try this fish filet. It's too refreshing, smooth, and tender. It simply melts in your mouth. Little Brother, you're good. Where did you get these big fish? They're so fresh. It's great!"
The most difficult thing when cooking fish was to let the taste enter the interior of the fish, which was the fish meat. The fish cooked by many people only tasted good on the surface, while the fish meat inside was still plain. Although it tasted alright, it lacked the refreshing feeling.
If one wanted the taste to enter the fish, it would take a certain amount of time. However, the fish meat was not as firm as beef, sheep, and pork. The fish meat was very tender. If it was cooked for a long time, it would easily spoil and shatter into pieces.
