Master Yang was even more shocked when he saw the milky white soup in the pot. He pointed at the thing in the pot and asked in disbelief, "Is this... fish soup?"
Compared to frying fish, making fish soup was even more difficult. This was because the fish smell would be even stronger in soups.
Master Yang's steamed fish didn't have much smell because he had accidentally knocked over sour wine over the fish one time. Then, when the fish was steamed, he noticed that the fishy smell had lightened. When Master Yang would make steamed fish in the future, he would sneakily pour some sour wine. Therefore, no one had discovered that the steamed fish he had prepared was actually marinated with sour wine.
However, he was sure that Lin Yuelan's soup was not treated with sour wine, so how did she make the fishy smell disappear?
The fish soup was served.
Everyone was looking at the fish in the milky white soup. It looked fine and tender. It must be delicious.
