1, clean the raw fish by descaling. (No need to open the chest) First cut a knife one centimeter behind the gills, not deep. About 0.5CM.

Draw a knife 5CM in front of the tail, about 0.3CM, cut both sides, and shoot from beginning to end with a knife. Pull out the fishy tendon and avoid doing it.

The finished fish smells fishy.

2. Under the knife on your back, take out the fish until the belly of the fish comes out, change the knife downwards, don't cut it thoroughly, and slice it. Finally, put the fish skin

Take it off and replace it with one. Just blanch the fish in hot water under the skin for later use. )

3. Shred onions, potatoes (cooked) and cucumbers (thicker or narrower slices are also acceptable. )

Shredded Chinese cabbage (with or without), coriander section and fried pepper section (you can also buy ready-made "full fragrance") and put them in a small pot for later use.

4. Put the sashimi in the rice vinegar bowl for about 2 minutes, and then put in new vinegar. Approximately 1 min. (If it's vinegar, just once. ) Drain the vinegar and dry the fillets by hand.

5. Put the fish skin and fillets in a prepared dish bowl, such as appropriate amount of sugar (according to personal taste), a small amount of salt and monosodium glutamate. Finally, if sesame oil and cooked sesame seeds are mixed, put them on a plate.