They don't need a pound, they don't have to be pickled, they have two gingers, they go up to the cage, they're on fire for eight minutes, they come out of the pot, they take out the ginger chips, they pour the soup out of the plate, they put onions, they pour hot oil, they pour steam fish oil, they smell good. Plus the time to pack the fish, 20 minutes maximum, fast and delicious。
