How to make Xiaojun grass carp sashimi

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  1. Prepare the condiments first as shown in the picture;

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  2. Bleeding the fish first (be sure to drain it thoroughly so that the fish meat will be white)."When bleeding, cut near the tail of the fish to the bone ridge and put it in the water to let the blood drain on its own.Don't knock the fish unconscious with a knife." ) Remove the scales, gills, fish line, wash and drain the water, then cut two pieces of fish meat along the back.As shown in the picture:

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  3. Slice with a straight knife along the tail as thin as possible (the knife can be dipped a little) Water but not too much will make the fish look more shiny and appetizing>;

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  4.For fish skin treatment, soak the fish skin in 100g of purified water and 5g of alkaline water for three minutes, then boil a bucketful of boiling water, add the fish skin for six seconds, take it out, put it in ice water squeezed with lemonade, chill it for more than a minute, then take it out and shred it.;

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  5.Then set the plate;



6.If you need more details, you can leave a message below and I will provide them one by one @_@Please pay attention to the next issue; p>