Once the most difficult step in the recipe for Fish Belly Stuffed with Lamb was completed, the subsequent steps became increasingly easy.
The body of the carp, once the main bone was removed, inevitably collapsed somewhat, akin to a deflated tire. However, as Qin Lang filled the fish's belly with green onions and ginger, the carp's body puffed up slightly once more.
Green onions and ginger would be removed later, so large slices of ginger and knotted green onions were used. Following this, he began to rub cooking wine on the fish's body to remove any fishy smell.
Once the fish was prepared, Qin Lang carefully placed it on a plate and set it aside, allowing Dan Bao, with its cooking acceleration skill, to speed up the marinating process.
Meanwhile, he collected the shiitake mushrooms, bamboo shoots, and mutton from Dan Bao which had been prepared with the skill 'Fresh Full'.
