Chapter 228: Fish Slices

Heat the wok and add oil, slowly put a piece of fish into the oil when it's about fifty to sixty percent hot.

"Sizzle——"

Accompanied by a crisp oil sound, the hot oil in the wok immediately bubbles up around the fish.

The moisture in the fish is quickly fried out, becoming crispy while carrying a rich and tempting savoury scent which is encased in the hot air and rapidly roiled.

That scent comes from the naturally generated aroma when cornstarch is fried in oil, and the unique fragrance emitted from the fish. The fusion of just these two makes one's appetite open wide.

Qin Lang stabilizes the fish fillet with chopsticks so that it bends and takes shape in the oil while deeply inhaling the aroma that permeates the air, showing a contented expression.

Each fish fillet needs to be fried for two minutes, but during the process, it is not necessary to use chopsticks to support the fish all the time. The chopsticks can be released as soon as the fish takes a slight shape.