Cut fish

Sliced fish is a famous dish in Northeast Asian food culture. Guoerluosi people who live on the banks of Songhua River and Nenjiang River certainly like it very much. The Jiangnan Hotel, Guoerluosi Hotel, Jindu, Lianhua and other large hotels and restaurants here all have sliced fish with different flavors. Cut fish uniformly; Use fresh carp. Free and easy, neat chefs will fillet the meat under the slices and quickly cut the raw fish before it dies. When eaten, fish and wine are mellow, which is really a fun enjoyment. Eat raw fish, pay attention to the freshness and variety of fish, and also pay attention to the season of eating fish. When the river opens, the fish is both fat and fresh, so it is naturally the best season to eat raw fish. Raw fish, more than 2 kg of snakehead, carp, pike can also be selected. When making, after scaling and internal organs are removed, the fish skin is peeled off first, and the fish skin is fried in the oil pan and chopped into fine dices for later use. Then, slice the tenderloin, cut it into filaments, and stir it in vinegar. The vinegar juice is cloudy, so it should be replaced until the vinegar juice is not cloudy and the meat turns white. The ingredients are bean sprouts, spinach and fried fish diced. Seasonings include sesame sauce, dried seaweed, fried pepper, salt, monosodium glutamate, rice vinegar, sesame oil, mustard oil, fresh sauce and so on. Cutting raw fish has a long history. According to Manchu folk legend, Mao Yan Hong Akuta once hosted a wine to entertain the envoys, but he was slightly drunk. The old slave in the kitchen around him was afraid that Mao would get drunk and lose his manners. He thought of rice vinegar and raw fish to relieve alcohol, and used his quick wits to make a plate of raw fish. Mao's eating is not only cool and refreshing, but also after eating a few chopsticks, the wine is completely gone. Since then, raw fish has become a famous dish of Jurchen.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)