2. Material: 50 ~ 100g shredded potatoes (soaked in boiling water) or kohlrabi.

3. Seasoning: Chili oil, sugar, refined salt, rice vinegar, monosodium glutamate, onion, ginger and sesame oil.

4. Practice: hit the head of the snakehead with a kitchen knife, and then cut it longitudinally from the dorsal fin to the spine. Then stick on the ribs, lift the meat down and put it in the abdomen. After lifting the meat from both sides, peel it from the middle to both ends, and finally cut the fish into pieces.

Soak the cut sashimi in clear water for 15 minutes, then wash it and drain it, and put it into a basin. First, add vinegar and stir for about 5 ~ 10 minute, then add shredded potatoes (or kohlrabi), and then add onion, ginger, monosodium glutamate, refined salt, sugar, sesame oil and Chili oil. And fully stir. Serve at last.

5. Features: sour, sweet, cool, refreshing but not greasy, it is an ideal appetizer and has the effect of hangover.