Name: Sashimi
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Black fish; 2 tsp salt; 3g Sugar; 10g Cooking Wine; 1g pepper; 10g Vinegar; 20g parsley; 5g Green onion ginger; 1 package Sauce bag; 3g Wolfberry; 50g shrimp; 200g Soy bean curd; 200 vegetables; 2 pcs Dried chili

Sashimi

by Zimo (Little Grassroots Family Food)

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

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:

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

3. Add the right amount of oil to the pot

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

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

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.

7. Remember to cover, the fire will boil

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

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

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

11. Shabu Shabu

12. Shabu Bean Curd

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

14. Prepare your favorite dipping sauce

15. 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.