Pick up the salmon

The name of the pick-up in Guangdong Sundh is a blend. “Sweeting”, which is in the language of chili, usually takes the freshwater fish as the main source of blood, then removes the skin of the fish and the thin fish, cutting the white fish into thin to transparent fish chips, with peanuts, sour crotch, white carrots, lemon leaves, etc., and oil and tar, the people present in the room use chopsticks to pick up the fish and mix the vegetables, meaning that the fish will be picked up and the fish will rise to the wind. Now, because of environmental and water quality problems, freshwater-eating fish are prone to disease, and with the widespread availability of salmon, the salmon have been born instead of freshwater fish。

Recipe Recommendations

the salmon 1.5 kg
acid turnip 4 pieces
cucumber half a
mustard appropriate amount
onion half a
lime leaves 2 tablets
Suanqiantou 6 capsules
soy appropriate amount

light
mix
ten minutes
ordinary

Steps for Pick up the salmon

I sell salmon at the seafood market。

The salmon cut into strips, a few slices wider。

Because I don't sell carrots in the market this season, so I use them, they're sweet, and if they do, they can be replaced with fresh carrots

AFTER CUTTING ONIONS, THE ONION IS IMMERSED FOR 20 MINUTES WITH SUGAR AND VINEGAR MIXED JUICE, SO THAT IT DOESN'T SPICY ENOUGH TO KEEP THE MOUTH. PS: IF YOU WANT TO CUT OFF ONIONS WITHOUT TEARS, YOU CAN DIP THE ONION PETALS AND THEN CUT THEM IN WATER, OR YOU CAN PUT THEM IN A FREEZER FOR 10 MINUTES BEFORE CUTTING。

The cucumbers, the acid chords, the carrots, and the purified lemon leaves are cut into thin silk。

Put the salmon in the middle of the plate and make them petals。

Put the cut gravy next to the salmon flower and put a mustard on it. When you eat it, you add it to your personal preference, and then you mix it all with salmon。