Sashimi ingredients preparation: 1: fish, five to six pounds (choose fish with few bones); 2: shredded green onion, ginger, the thinner the better; 3: peanut oil, salt, Light soy sauce, ice and plastic wrap; 4: Very clean white towel. The process of making sashimi: 1: If the fish is alive, cut both sides of the fish tail. Do not cut off the fish tail. Put the fish into a basin with water and let the fish slowly drain out the blood. It will take some time; 2 : When the fish blood is almost gone, remove the fish scales, take out the internal organs, and clean the fish head; 3: Separate the fish meat and fish bones, including the fish bones on the fish belly, and then separate the fish meat and fish skin, which is a bit difficult; 4: Wrap the divided fish in a white towel, and use the towel again to absorb the very little blood on the fish. Fish with blood is unpalatable; 5: Cut the fish into thin slices with a knife, and put them in after cutting. Then put it on ice separated by plastic film, so as to keep the fish delicious; 6: After cutting it, it is ready to eat. Put a little shredded ginger and green onion in your own seasoning plate, put the fish fillets in, and put a little peanut oil , salt, you can add light soy sauce or not, stir well and you can eat.