How to cook fish bones

There are many kinds of fresh fish, and many of them are said to taste better when eaten as sashimi. Especially in life, some people often eat home-cooked meals, and sometimes they feel greasy, so they will have a kind of boredom phenomenon. Then it is ideal if they can eat delicious food themselves, so many people like to eat sashimi or sashimi outside. But the cooking methods for each type of fish are different. So how do you cook fish bones?

Snakehead fish sashimi

The snakehead fish rolls are made with light and refreshing ingredients. They don’t have dazzling colors, but their plain and elegant layout, coupled with the background of crushed ice, make people feel the atmosphere of summer. Servings: 2 people Preparation time: 35 minutes Ingredients

140 grams of snakehead fish (i.e., gate eel), 40 grams of myoga slices, 30 grams of various cucumber shreds (i.e., Japanese cucumbers), 5 grams of carrot slices, 70 grams of kudzu starch, a little plum meat, and a little soy sauce.

Preparation method

(1) Cut the snakehead into long fillet-shaped pieces, then cut them horizontally into 1.5 cm thick slices, cutting deep into the skin but not completely through.

(2) Dip the sliced ​​snakehead fish in kudzu starch and roll it into a cylindrical shape.

(3) Boil the snakehead fish in boiling water until the flesh shrinks and becomes the shape of a peony flower.

(4) Cool the fish in ice water, dry it with a dry cloth, and place it on a plate.

(5) Serve with crushed ice, Myoga slices, various cucumber shreds, and carrot slices.

(6) Eat with plum meat and soy sauce as seasoning.

Experience

When cutting snakehead fish, be sure to cut evenly and cut off small bones.

Shredded squid sashimi

The fresh squid with crispy and refreshing meat is sliced ​​into sashimi with delicate knife skills, using the stickiness of the fish body to maintain a close relationship between them. The white fish body is matched with the light yellow quail eggs, which highlight the layering with light and elegant colors. His knife skills are amazing! Servings: 2 people Preparation time: 20 minutes Ingredients

120 grams of cleaned squid, 20 grams of minced ginger, 10 grams of wasabi, 1 quail egg, and a little soy sauce.

Preparation method

(1) Remove the thin membrane from the cleaned squid, cut it into long slices, and then cut it lengthwise into 1.5 mm thick strips.

(2) Use the steel chopsticks to sweep to the right into overlapping shapes.

(3) Roll the squid to the left into a cylindrical shape and place it vertically.

(4) Turn the squid strips outwards one by one until they form a flower shape.

(5) Place quail eggs in the center as decoration.

(6) Serve with minced ginger, wasabi and soy sauce.

Experience

When the squid is rolled to the left into a tube shape, each piece needs to be tightly packed together to be rolled up.