As the salt grains in the pot gradually dissolved into the soup, Huang Jun picked up the fish and placed them one by one into the pot, along with some tofu cubes that had been blanched in saltwater beforehand.
As for pickled vegetables, pickled bamboo shoots, and chili peppers, he didn't use any of them.
Mostly because the main characters of the lunch were the children, too much chili would obviously be unsuitable.
Moreover, dipping sauce was prepared; those who like spicy flavors only need to add some roasted chili powder to the sauce to satisfy their craving for spiciness.
While cooking the sour fish soup, Huang Jun began preparing the crowning dish on today's menu—General Tso's Chicken.
Although the process for making this dish isn't complex, even foreign chefs can easily handle it, the ingredients are quite sophisticated.
