Practice:?
1, a piece of ultra-low temperature tuna at MINUS 60 degrees, cut open the outer packaging, thaw at room temperature, and thaw until it can be cut into thick slices. Running water washes the whole tuna. Absorb the water with kitchen paper, and be sure to wash it carefully.
2, cut the fish tendon into sections, be sure to cut thick slices, about 0.6cm thick slices, and taste chewy.
3. When the tuna is thawed until it can be cut, cut it into thick slices and put it on a plate. At this time, the tuna slices have the feeling of ice stubble. Wait, wait for the thaw.
4. When a layer of oil appeared on the surface of tuna, it was found that the color of tuna was the most gorgeous, and when it was eaten with horseradish, it was tender at the entrance.