Culture has established a primitive way of cooking, that is, not cooking. In the early days, when fishermen made sashimi, because it was difficult to distinguish the types of peeled fish, they used bamboo sticks to insert the skin of fish into sashimi. This kind of bamboo stick with fish skin was called "sashimi" at that time. Such as grass carp, snakehead, trout and herring. However, it is strongly recommended not to use freshwater fish to make sashimi, because freshwater fish can easily breed parasites, which is very harmful to people's health. Therefore, if you eat sashimi, it is much safer to choose sea fish.

Sashimi is not only salmon sashimi, but also a sliced raw fish, which is best when fried. Please see my graphic sharing below. After reading it, don't miss the tips at the back. If my answer is helpful to you, don't forget to praise and pay attention. Hualien fish 2kg celery and half a kilogram onion, 2 white spirits, 3 tablespoons salt, chicken essence, pepper, a little sweet potato starch, 4 tablespoons sugar, a little pepper noodles, 2 tablespoons pepper noodles 1 tablespoon pepper granules, 20 ginger, 30g garlic, 5 cloves cooking wine 1 tablespoon sashimi is what China people say. Because sashimi is an imported product, it was made by Japanese chefs in the early days, so it seems a bit mysterious. In fact, it is not difficult to make sashimi well as long as you master the basic processes such as raw material selection, knife work, plate loading and seasoning.

Cut a piece and put it on the ice that should be isolated with insurance film, so as to keep the fish delicious; 6: You can eat it after cutting it. Put a little shredded ginger and onion in your own seasoning dish, then put the fish fillets in, and add a little peanut oil and salt. You can release it or not, and you can eat it after stirring.

Sashimi is what people in China call it. Because sashimi is an imported product, it was made by Japanese chefs in the early days, so it seems a bit mysterious. In fact, it is not difficult to make sashimi well as long as you master the basic processes such as raw material selection, knife work, plate loading and seasoning. Then hang the fish upside down and be sure to clean the blood, otherwise the fish will be red and fishy. When the blood is clean, scrape off the scales and dry the fish with a clean disinfectant towel or absorbent paper, but remember not to take out the fish's internal organs.