(1) fish, 5 kg to 6 kg (fish with few bones);

(2) Shredded onion and shredded ginger, the finer the better;

(3) Peanut oil, salt, soy sauce, ice and plastic wrap;

2, sashimi practice process:

(1) If the fish wants to live, give a knife to each side of the fish tail. Don't cut off the fish tail. Put the fish in a basin filled with water and let the fish bleed slowly. It will take some time.

(2) When the blood of the fish is almost the same, remove the scales, remove the internal organs and clean the head;

(3) It is a bit difficult to separate the fish from the fishbone, including the fishbone on the belly of the fish, and then separate the fish from the fish skin;

(4) Wrap the divided fish in a white towel, and then use the towel to suck some blood from the fish, because the fish with blood is hard to eat;

(5) Cut the fish into wrapped pieces with a knife and put one piece on the ice separated by a safety film, so as to keep the fish delicious;

(6) After cutting, you can eat it. Put a little shredded ginger and onion in your own seasoning plate, then put the fish fillets in, add a little peanut oil and salt, you can put them in or not, and you can eat them after stirring.