Sashimi is prepared as follows:
Material preparation:
1, fish, 5 kg to 6 kg (choose fish with less bones).
2, shredded onion, shredded ginger, the finer the better.
3. Peanut oil, salt, soy sauce, ice and plastic wrap.
4. Very clean white towel.
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 with water and let the fish bleed slowly. It will take some time.
2. When the blood flow of the fish is almost the same, remove the scales, pull out the internal organs and clean the fish head.
3. It is a bit difficult to separate the fish from the fish bones, including the fish bones on the fish belly, 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 a little blood from the fish. Fish with blood tastes terrible.
5. Cut the fish into very wrapped pieces with a knife and put a piece on the ice separated by 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, add a little peanut oil and salt, with or without it, and eat after stirring.
Question 2: How to kill fish? Put aside your stomach and find a bowl, and the blood will come down.
Question 3: Want a video: I can't give you a video, but I can teach you how to bleed raw fish. In addition to bleeding from the gills the fastest, the other is to cut off a little fish tail and hang it upside down to let the blood flow out. Saltwater fish is not suitable for raw fish at all, and there are many radioactive substances in heavy metals. This is not to say that the key is not as sweet as freshwater fish, whose raw meat is relatively dry and is most suitable for cooking in autumn and winter. The so-called Japanese raw fish, Guangxi people will not like it, but people who eat Japanese raw fish think it is the so-called advanced enjoyment. Japanese raw fish is nothing at all. It's just low-level.
Question 4: Where does the fish bleed when it is eaten raw? navel
Question 5: How does snakehead (raw fish) bleed quickly when cooking raw fish? The blood volume of snakehead is not much, so it is ok to kill the fish by conventional gill removal and laparotomy.
How to clean snakehead cleanly and quickly;
Method 1: Scrub the fish with flour, wipe off the mucus on the fish, and then wash it off with clear water.
Method 2: Sprinkle half a tablespoon to one tablespoon of coarse salt evenly on the fish, scrub it vigorously, then sprinkle a proper amount of raw flour, stick the mucus on the fish, wipe it off, and then rinse it with clear water.
Method 3: blanch with boiling water before cleaning (domestic snakehead should be cleaned several times).
Method 4: Sprinkle some salad oil on your hands and evenly spread it on the fish. Pay attention to the inside and outside, especially the cheeks on your head. It's easy to wash it again Very clean!
Question 6: How to kill fish and bleed? Cutting open the stomach is the process of bleeding.
When washing, wash the blood, the blood under the skin, the blood at the middle bone and the blood after the fish gills are removed from the head. Wash them one by one.
Question 7: How to bleed the fish and cut a small mouth, and then catch the fish swimming over? If you want to cook loach rice, cut off the tail of the live loach ... and put it in when the rice is almost cooked. Rice will be very delicious. Misgurnus anguillicaudatus will drill rice everywhere ... and it will seep into the rice when heated. ...
Question 8: Detailed method of bleeding raw fish in Shunde Generally speaking, our hotel digs out the gills of fish first, and then laparotomy. It is said that the fish killed in this way is the best. This was taught by the master of the previous generation, and we have passed it on to this day. You can refer to it
Question 9: Fish health: Why do some mandarin fish bleed for a long time and still can't be released clearly? What problem? Because fish have few blood vessels and slow bleeding, after killing the fish completely, the blood has solidified before it flows out, and of course it can't be released clearly.