Sashimi

Sashimi

by Zimo (Little Grassroots Family Food)

4.7 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

4

Every time I go to a restaurant to eat sashimi fish, it costs more than 300 yuan. This time my husband bought two black fish and went home. I really didn’t finish eating it. It was too much. I made three dishes with these fish fillets. This is the most popular sashimi of the family, learn it, you can make milky white fish soup, you can also shabu-shabu, take a look:

Ingredients

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.

Sashimi recipe

2. Cooking wine, salt, scallion and ginger marinate for 30 minutes (I these are two fish), stir a few times in the middle

Sashimi recipe

3. Add the right amount of oil to the pot

Sashimi recipe

4. Fry the fish bones and fish tail (the head of a fish can also be put in)

Sashimi recipe

5. Add sugar, at high temperature, cooking wine, vinegar

Sashimi recipe

6. 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.

Sashimi recipe

7. Remember to cover, the fire will boil

Sashimi recipe

8. Thick white fish soup, add appropriate amount of salt, pepper, usually tofu, vermicelli, etc. to make fish soup.

Sashimi recipe

9. Pour into a casserole, add dried chili (more spicy) and goji berries. The bottom of the pot soup is made.

Sashimi recipe

10. Add fish fillets and other vegetables (whatever you like) to the casserole

Sashimi recipe

11. Shabu Shabu

Sashimi recipe

12. Shabu Bean Curd

Sashimi recipe

13. Fish fillet pot (just like the way to eat hot pot)

Sashimi recipe

14. Prepare your favorite dipping sauce

Sashimi recipe

15. You can also gulp soup.

Sashimi recipe

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.

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