finely sliced raw fish(yu sheng )

finely sliced raw fish

Introduction:

"Yusheng" is called "Chui" or "Yu" in Chinese historical records. Chinese fish culture has a long history and rich content. The history of fish eating in China can be traced back to the pre Qin period. After many dynasties and several times of prosperity, a rich fish eating culture was formed. The practice of raw fish is more particular, the first is to choose fish. There are many kinds of fish, the most common are four major fish: carp, silver carp, grass, mud carp, flower fish, tilapia, big head fish, crucian carp and so on. In fact, all fish with scales can be used as raw fish, but fish without scales should not be used, such as pond horned fish, catfish and so on, mainly because these fish without scales will have some mucus, which is difficult to deal with. Generally speaking, these fish can be divided into top grade, middle grade and bottom grade. The first is inferior, which is called inferior mainly because these fish are cheap, thin, spiny and have poor taste. Mainly silver carp and Bighead. The second is the middle grade, which is characterized by thick meat, sweet taste, big bone and good taste, including carp and grass carp. The top products are flower fish, crucian carp and tilapia. This kind of fish is characterized by excellent meat texture, sweet taste, and good color of raw fish. People can't help but increase their appetite and saliva. When selecting fish, we should pay attention to the origin of the fish. We should not use the fish raised in the sewage pond, but the fish in the net cage (if the net cage is on the clean river, we can still use it). The best fish are spring fish, clear water river fish and reservoir fish. There are really no fish. The fish raised in the clear water pond in the countryside can also be used. When selecting fish, we should check whether the fish is fierce and whether there are sundries in the gills. We should select the fish that are fierce and whose gills are clean. We should pay attention to the fact that they must be live fish, and dead fish must not be used as raw fish. "

Production steps:

Step 1: choose grass carp and raw fish which are common in the market (raw fish is the best).

Step 2: first put the fish on the chopping board and knock it out with a knife. Take out the fish intestines by laparotomy, and scrape away the blood stains with a spoon. Cut the skin of the fish on the back of the abdomen with the tip of a knife, tear the skin of the fish with hands, remove the fish bone from the abdomen, and dry the water with a clean white cloth. Another way to deal with the other side of the fish, fish bones do not. Hang the fish in a well ventilated and cool place to dry. Scald the skin of the fish with boiling water to remove the scales. Then dry the fish for use.

Step 3: take out the dried bean paste, add sesame oil and ginger powder to make soy sauce. Dry clean radish, buckwheat head, onion, red pepper, ginger, scallion, celery and salted radish, cut into shreds, control the dry moisture of radish shreds, slice garlic and carambola, cut into sections of parsley, and plate them into ingredients. (it can not only kill bacteria, but also remove fishy smell to make it taste fresh and sweet)

Step 4: cut the dried fish into thin slices with a horizontal knife and put them on the thin strip cake. Cut the skin of the fish into small pieces. Sprinkle the cooked sesame and pepper evenly. Add the sauce when eating.

Step 5: the ingredients and fish are ready, and then ready to eat!!! Before eating, we put all the ingredients in a big bowl and mix them well

Step 6: Fry vegetable oil in a pan

Step 7: we pour the fried oil directly into the ingredients we mixed before (the oil should just soak all the ingredients, and it should be soaked with the oil just out of the pot)

Step 8: you're ready to eat!!!! Eat as much as you want!!! Delicious···

Materials required:

Grass carp: one

Radish: any

Red pepper: any

Jiang: any

Onion: any

Celery: any

Salted radish: any

Onion: any

Copy peanuts: any

Buckwheat head: any

Edible vegetable oil: appropriate amount

Soy sauce: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Note: fish can not be accompanied with ingredients, fish can not be hot oil soup, and it is very crisp!! If the fish is too big, such as more than three kilograms, the skin should be removed when cutting the fish fillets, that is, when cutting the fish skin, do not cut the fish skin, but tilt the knife and cut the meat out along the fish skin. Small fish processing skills small fish, such as tilapia, carp, crucian carp only a few double can also be used to do, but at this time can not slice the fish, but bleeding, scaling directly after the opening, with absorbent paper to absorb water, directly with meat and bone cut into thin slices. Among them, the tail fin of carp can also be used to dip in raw materials, which has a unique flavor.

Production difficulty: ordinary

Process: fresh

Production time: one hour

Taste: other

Chinese PinYin : Yu Sheng