Baby Fish Floss

Baby Fish Floss

1. Wash the yellow spicy diced, shred the green onion and ginger, put the yellow spicy diced in the steamer and put the green onion and ginger on the fish. (The method of killing fish is different. If the fish is thrown away from the belly, put the green onion and ginger in the belly, and steaming the fish with green onion and ginger is mainly to remove the fishy smell.)

2. Induction cooker 1800 watts, steamed in 20 minutes (if you buy more fish or the fish can be steamed for a while)

3. Pick out the bones of the steamed fish (it is more troublesome to pick the bones, and it takes a long time, so be patient), and put the fish without the bones in a non-stick pan over low heat. I forgot to take a picture (by the way, except for the selected fish, the remaining fish heads and skins are put in the steamed fish water and then cooked)

4. To fry the fish floss, you need two spatulas to rub the fish meat and stir fry. When the fish floss is fried to dry fast, cut some chopped green onion and put it in (the green onion can be left or not)

5. Add chopped green onion and a small amount of salt and continue to stir fry. If it is eaten within two days, the fish and chopped green onion can not be fried dry. If it is eaten in about a week, it must be fried without moisture.

6. The fish floss is ready. My baby has eaten a lot in a while. I plan to finish it the next day, so it’s not too dry.

7. This is a soup made from fish head and fish skin

Tips:

1. Use low heat, keep rubbing the fish and stir fry
2. When frying pork floss, salt and green onion can be put or left alone
3. If you don’t have a non-stick pan, you can use an electric baking pan or an ordinary wok. The ordinary wok is easy to stick to the pan. It must be on a low heat and keep rubbing the fish and stir fry.