1. Taking fish skin is to kill the live fish by knocking on the head, then cut the edges around the two sides of the fish with a sharp knife, and then insert a chopstick into the fish skin from below the fish's head to open the fish skin into a piece that can be pulled by hand.

2. Grab the fish skin and tear it off slowly by hand to get a complete fish skin. When mixing raw fish, be sure to cook the skin with water. Mixed fish skin is more delicious than fish fillets.

3. Cut two pieces of fish along the ridge with a sharp knife.

4. Cut the sashimi and soak it in vinegar for 10 minute. The amount of vinegar should not exceed the amount of fish fillets. I'm also worried that the mixed fish fillets will not be too sour. It turns out that my worry is unnecessary, and the sour taste is palatable.

Stir-fry a large pot of Chili oil with red pepper, which is very useful.

6. Don't throw the fish skin, scald it with boiling water. This is much better than fish!

7. Also put a lot of shredded onion and coriander, you can use shredded potatoes, cabbage and cabbage. ......

8. Take the fish out of the vinegar and it tastes like a cold dish with other seasonings, but you must put all the Chili oil in it, otherwise it will be tasteless.

9. Ready, a big pot, affordable. The remaining fish bones can be stewed and eaten.