Yusheng

Overview

On July 14th, Yusheng is also a must-eat dish here

Remove the bones from grass carp (if you don’t know how, you can directly ask the fish salesman)
Cut out the fish belly (you don’t like to eat it). If you like to eat it, you don’t need to cut it. Use paper to absorb the water from the fish meat
Boil the knife and cutting board with boiling water to sterilize them, dry them with paper, and cut the fish into thin slices, as thin as you can
After everything is cut, mix well with peanut oil (the amount of oil should be more)
Coriander ingredients are ready
Cut them into shreds and put them into a bowl
Tomato, lemon, hoisin sauce (the amount depends on your preference)
Add water to thin
Add oil to the pot, add onions, sauté garlic until fragrant, add soybean paste and stir-fry until fragrant, add the prepared sauce and bring to a boil
Add soy sauce, Laoganma, and vinegar
Pour into a bowl with coriander and serve
Finished product
Finished product