Grouper and Tuskfish aging 7 days, Experience of using second-hand Japanese kitchen knives.
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Grouper and Tuskfish aging 7 days, Experience of using second-hand Japanese kitchen knives.
The previous video dealt with Grouper and Tuskfish sent by netizens in Penghu, and opened them to eat after being aged for seven days. This time I tried the Chinese way of eating - Shunde Yusheng. The original version seems to be made with freshwater fish, but I made it with sea fish, and the taste should be even better. Of course, you can't miss shabu-shabu when you eat grouper. The firm and firm taste is different from other fish. It is the best if it has not been frozen at all. #grouper#Tuskfish#cutting_fish #fillet_fish#ハタ#sashimi#agedfish #モヨウハタ
80, 003 | 3 год. назад | 1, 049 - 0
The previous video dealt with Grouper and Tuskfish sent by netizens in Penghu, and opened them to eat after being aged for seven days. This time I tried the Chinese way of eating - Shunde Yusheng. The original version seems to be made with freshwater fish, but I made it with sea fish, and the taste should be even better. Of course, you can't miss shabu-shabu when you eat grouper. The firm and firm taste is different from other fish. It is the best if it has not been frozen at all.
#grouper#Tuskfish#cutting_fish
#fillet_fish#ハタ#sashimi#agedfish
#モヨウハタ
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