Sashimi
1.
The black fish is boneless, head and tail are removed, and the blade is obliquely large. The thinner the better, the skin of the fish can not be removed. The fish skin is delicious, or you can remove it at will.
2.
Cooking wine, salt, green onion and ginger marinate for 30 minutes (I have two fishes)
3.
Stir several times in the middle
4.
Add proper amount of oil to the pot (vegetable oil is fine)
5.
Fry the fish bones and fish tail (the head of a fish can also be put in)
6.
Add sugar, at high temperature, cooking wine, vinegar
7.
Be sure to fry the fish thoroughly (key point, golden on both sides), and then remember (boil a pot of water in advance) add boiling water at this time, the fish soup will be thick and white, and the fish will be tender.
8.
Remember to cover, the fire will boil
9.
Thick white fish soup, add appropriate amount of salt, pepper, usually tofu, vermicelli, etc. to make fish soup.
10.
Pour into a casserole, add dried chili (more spicy) and goji berries. The bottom of the pot soup is made.
11.
Add fish fillets and other vegetables (whatever you like) to the casserole
12.
Shabu Shabu
13.
Shabu Bean Curd
14.
Fish fillet pot (just like the way to eat hot pot)
15.
Prepare your favorite dipping sauce
16.
You can also gulp soup.
Tips:
Be sure to fry the fish thoroughly (key point, golden on both sides), and then remember (boil a pot of water in advance) add boiling water at this time, the fish soup will be thick and white, and the fish will be tender.
