Liuliu picked out a blackfish weighing three-jin. After splitting it along the back, she decapitated and tail trimmed it, leaving behind two large slices of fish fillet. She then cut the fish fillets diagonally into thin slices, thin enough to be cooked instantly.
After the fish slices were ready, she mixed them evenly with egg whites for later use.
Once these preparations were finished, Liuliu taught Xiaoquan and others to fry the fish head and tail in oil first. Then add water and pickled vegetables and simmer them until the sour and fragrant aroma was captivating, with the saltiness just right. The pickled vegetables add an umami taste, so it's okay even without MSG. Liuliu served the pickled vegetable soup and set it aside for later use.
