Kill Fish
1.
Clean up the live carp, cut a knife at the front and back of the fish to extract the fishy line (the fishy line on both sides must be removed)
2.
Debone the fish and slice the fish. (Fish bones can be boiled in fish soup) Slice the fish and separate the fish from the skin
3.
Cut the fish into thin slices and cut the skin into sections; put rice vinegar in the bowl of fish fillets. The amount of rice vinegar is higher than the fish fillets. Then gently grab and mix with your hands. The fish will be'killed' for about five minutes. Look at the fish. The slices turn white, remove the rice vinegar, add shredded green onion, minced ginger, minced garlic, and then add the chili oil, sesame, salt, MSG, sugar, and sesame oil. Don't forget to add some rice vinegar and mix well. (This time the amount of rice vinegar is the same as the amount of cold dishes you mix yourself)
4.
Put the fish bones in a pot of boiling water, add the shallots and ginger slices, blanch the fish skin in a pot of fish soup, put the cooked fish skin in a bowl, and place the fish in a large bowl after cutting; Peel the potatoes and cut into shreds, soak them in cold water to remove the starch
5.
Then cut an appropriate amount of shredded kohlrabi, shred carrots, wash and shred cucumbers; blanch the shredded potatoes in boiling water and then cool them.
6.
Add proper amount of oil to the pot, stir-fry the carrots to serve
7.
Prepare shredded green onion, minced ginger, minced garlic, and coriander; pour these ingredients into a basin and mix well
8.
Pour the well-mixed fish fillets into a pot containing shredded potatoes, shredded carrots and shredded rutabaga
9.
Add the hot fish skin, then add a little mustard oil according to your own taste, mix well, and put the mixed fish on the plate.
