Culture has given a firm foothold to an original cooking method, that is, no cooking. In the early days, when fishermen made sashimi, because it was difficult to distinguish the kinds of peeled fish, they would insert the fish skin with a bamboo stick on the sashimi. This kind of bamboo stick with fish skin was called "sashimi" at that time. Such as grass carp, snakehead, trout, herring and so on. However, it is strongly recommended not to use freshwater fish to make sashimi, because freshwater fish can easily breed parasites, which is very unfavorable to people's health. Therefore, it is much safer to choose sea fish if you eat sashimi.

sashimi is not only the sashimi of salmon, but also a kind of sliced raw fish, which is the best when fried. Please see my graphic sharing below, to see the end, don't miss the tips behind. If my answer is helpful to you, don't forget to praise and pay attention. Hualien fish 2 kg celery and half kg green onion 2 white wine 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 2 ginger 3 grams garlic 5 petals cooking wine 1 tablespoon sashimi is what China people call it. Because sashimi is an imported product, it was made by Japanese chefs in the early days, so it seems somewhat 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: After cutting, you can eat it. Put a little shredded ginger and onion in your own seasoning plate, 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 somewhat 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 the fish scales, and dry the fish with a clean disinfectant towel or absorbent paper, but don't gut the fish, remember.