Lemon Sashimi

Lemon Sashimi

1. Wash lemon, slice and remove seeds, wash and shred ginger, peel and slice garlic;

2. Wash the coriander and chop;

3. Chili and Sichuan pepper are ready;

4. Add ginger (15g) and water to the bones, heads and tails of raw fish. Bring to a boil on high heat and turn to low heat for 30 minutes;

5. Raw fish fillets into fish fillets, rub gently with a small amount of salt, and rinse with clean water;

6. Add ginger (15g), salt (2g), and edible oil (5g) to the fish meat;

7. Marinate for 15 minutes;

8. Put the chili and Chinese pepper in cold oil, stir-fry them over a low heat, and then the chili and Chinese pepper are ready for use;

9. Place the ginger and garlic slices in the original pot and continue to sauté until fragrant;

10. Put the fried ginger and garlic slices into a casserole, strain the boiled fish soup and add;

11. Bring to a boil on high heat, add the fish fillets, do not stir;

12. Bring to a boil again, add chili and pepper, season with salt;

13. Turn off the heat and add lemon slices;

14. Add coriander and serve.

Tips:

When adding lemon slices, remember that the lemon seeds must be removed, or the soup will become bitter and the whole dish will be ruined.