Yee sang

1.Select and handle fish：

Choose murray cod weighing 3 to 5 pounds.

Kill fish, catching fish head, in fish jaw and tail part cut two knives, put back into the water to the fish to speed up the blood loss, straight body appears white.

2.Slice：

①After the fish is bled, the gills are removed, the chamber is cleaned, and the fish is sliced from the tail along the middle of the fish bone.

②Trim the big spines off the belly of the fish, and then remove the skin, leaving white flesh.

③Oblique blade cut into thin slices, emphasizing the "thin" fish bone hidden, slice by holding the fish, from left to right direction slice cut, as far as possible to cut very thin, such as the wings of the crystal clear.

3.Set the plate：

The sliced fish is placed on top of the ice on a plate to preserve its freshness.

4.Prepare seasoning：

Seasoning usually includes sliced garlic, shredded ginger, shredded green onion, shredded onion, shredded pepper, soy sauce, crushed peanuts, sesame seeds, finger pepper, taro, fried vermicotta, etc.

Mix these ingredients together according to personal taste.

5.Mix food:

      Stir the sashimi into the seasoning, add a little raw oil, salt and sugar, and gently mix well.

      It is characterized by a cool, smooth taste and the sweetness of complex seasonings. The mouth is tender and fragrant.