"It's mainly about interest. Those interested, regardless of their background, would learn," Julia Bluen said as she cleaned the fish head and ingredients. Once everything was prepared, she began to wash the pot. When the pot was clean, she placed it on the stove, added oil, and turned on the heat. She heated the oil until it was fairly hot before adding the fish head and ginger slices to fry for a bit, then poured in the right amount of water.
With the soup underway, she began pondering what dishes to make next.
She liked sweet and sour flavors, so she decided to make a sweet and sour dish with the rest of the fish, from which the head had been removed. This way, the fish body wouldn't be wasted. Seeing that there were ribs in the freezer, she chose to make sweet and sour ribs. Then she decided on shiitake mushroom stir-fried with tender chicken, celery stir-fried with pork belly, steamed eggplant, and a green vegetable dish, making for six dishes and one soup in total.
