Ingredients: 2 cucumbers, 3 cloves of garlic, Laoganma 1 spoon, half a spoon of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of white vinegar, ginger 1 slice, proper amount of sugar, and a little cooked white sesame.

Steps:

1, the same two fresh grass carp bought yesterday, making fish balls and ciba fish.

2, peeled fish skin.

3, wash clean, the fish skin will adhere to the fish, it doesn't matter, it will be broken when cooked.

4. Boil half a pot of water, scald the fish skin for one minute, remove it, and quickly add ice water. Fish skin is soft and rotten when it is hot, but flexible and firm when it is cold. See skin jelly.

5. Slice two cucumbers.

6, fish skin rub off the fish and then wash it in cold water, roll it up and shred it. I have a question here: I know that the cold fish skin I ate in the restaurant is also grass carp skin, but why is his fish skin so thick? Mine is very thin. Is the fish not big enough, so the skin is not thick enough?

7. This cold sauce is delicious: three cloves of garlic, one piece of ginger, one spoonful of Laoganma, one spoonful of cooked sesame seeds, three spoonfuls of soy sauce, two spoonfuls of white vinegar, half a spoonful of sugar and one spoonful of sesame oil. They are all spoons for eating.

8. code the fish skin on the cucumber slices and pour the sauce. The delicious cold fish skin is ready.