Boiled golden-eyed snapper

Make a few shallow cuts with a knife at the skin of the golden-eyed snapper.

Place the golden-eyed snapper in hot water, then quickly marbled it and then drop it in cold water.

Wipe off the water from the golden-eyed snapper, put it in a pot, add all the dashi and seasoning ingredients, drop it with aluminum foil, cover it, and put it on the heat.

After simmering for about 5 minutes, remove the lids, add the cut sliced ​​sardines into easy-to-eat sizes, and simmer for about 1 minute.

Remove from the heat, place the seaweed and golden-eyed seaweed in a bowl, pour the broth and finish.