Fish Floss

Name: Fish Floss
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g fish; 2.5 tsp Soy sauce; 5 tsp Rice wine; 5 tsp brown sugar; 1.25 tsp salt; 2.5 tsp oil; Some shallot; Some garlic; Some ginger

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

She was planning to put the fish floss that had been thinking about for a long time into reality, and Bai Cui arrived. Anticipating that this is a monotonous and time-consuming stir-frying work, only half of the fish plan was made. Before the action, I first disassembled and looked at Bai Cui. From this look, there was a major discovery-an independent special meat floss program. Hey there! Exactly! Just use it to fry! The action time is slightly pushed back and placed in the gap between the bread. Assuming that half of the fish might be too small for Bai Cui, he decided to make the other half into meat floss. ——Fortunately, I didn't eat it first. I finally started it, but... it was too time consuming. Start the meat floss program once, the default time is one hour, and then start again after stirring, and then add again. It was a total of almost 4 hours of intermittent speculation. Oops, a god!

Ingredients

750g Fish
2.5 tsp Soy Sauce
5 tsp Rice Wine
5 tsp Brown Sugar
1.25 tsp Salt
2.5 tsp Oil
Some Shallot
Some Garlic
Some Ginger

Fish Floss

1. Ingredients: about 750 grams of fish, appropriate amount of green onion, ginger, garlic; 5 teaspoons of rice wine, 2.5 teaspoons of light soy sauce, 5 teaspoons of brown sugar, 1.25 teaspoons of salt, 2.5 teaspoons of oil

2. Cut green onion into sections, slice ginger and garlic, and set aside. Pour the rice wine on the fish and spread evenly (the amount of rice wine here is extra). Put onion, ginger, garlic and steam it in a pot over high heat.

3. Out of the pot. Pick up the green onion, ginger and garlic, and remove the outer skin and inner lining of the abdominal cavity. Remove the bone spurs

4. Add oil, rice wine, light soy sauce, sugar, and salt to the shredded fish, and raking the fish loose while mixing with a fork. After mixing well, pour it into the bread bucket, put it in the bread machine, select the meat floss program, and use chopsticks to poke off the fish that is squeezed onto the bucket wall. Overtime, overtime, overtime, and finally it's dry

Tips:
The cooking wine used when steaming fish is not in the ingredients.
The fish skin will be easier to peel off while it is hot.
The meat floss procedure time depends on the actual situation. The default is 1 hour, can be repeated multiple times