「In the kitchen.」
Lin Xu carefully untied the rice straws bound around the fish.
When it was sealed before, the fresh flavor was subtle and not very distinct.
Now that it was unsealed, the flavor became much richer. Not only was there the freshness of the fish, but also the sour taste of the fermented ingredients and the aroma of the liquor.
Together with a faint fishy smell, it invigorated one's spirit with just a sniff.
Could this be the reason why the ancients used it for hangover soups?
Removing the rice straw, Lin Xu placed the fish into a basin to start cleaning off the sticky glutinous rice from its surface.
Although the temperature hadn't been high lately, the glutinous rice still fermented. Compared to freshly steamed rice, it developed a taste of liquor and acidity, along with higher stickiness and moisture.
Carefully scraping off the glutinous rice, the fish's body was revealed.
