Sashimi
1.
First clean the grass carp, and then start to slice it diagonally down from the beginning
2.
Cut it like this, all the big thorns in the middle are there, and the small thorns are okay, then turn it over and continue to slice the meat.
3.
Put the sliced fish into a clean dish
4.
When the fish is all sliced down, pour in the vinegar, basically a bottle, covering the fish, so that the small thorns are crispy, cover and marinate for about 20 minutes.
5.
Marinate the fish to discolor, grab it with your hands, and continue to cover and marinate for 20 minutes while stirring.
6.
Prepare bittern and coriander, and put more bittern in it.
7.
Divide the violent bitches into 3 sections by hand
8.
Spread the fish meat 3 times with clean water and pour it into the vegetable pot.
9.
Add more sugar, green onion, ginger and garlic.
10.
Add chili oil and stir
11.
Add salt and MSG
12.
Stir evenly and then serve
Tips:
Don't slice the big thorns when you slice the fish, the small thorns.
It doesn't matter, I will use vinegar to pick up the cake later.
Old vinegar should be used when marinating, and it should be used more than fish.
You can add other vegetables as you like, but the chicory is still very good.
The marinated fish must be marinated in clean water 3 times or it will be super sour.
Add more sugar when mixing fish.
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