Fish Floss

Name: Fish Floss
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sea bream; Some shallot; Some ginger; Some brown sugar; Some Soy sauce; Some salt; Some Cooking Wine

by Hot and sour potato shreds

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The beef floss last time was not as good as expected. I searched a lot of posts on the Internet and summarized it again: maybe it is too little or too little oil... If it fails, then continue to work hard, the more frustrated the more courage...

This time I changed it. I made fish floss and made it with expectations. The result is quite promising. There is still a lot of room for improvement next time.. However, it is still pretty good, fluffy, but still There is no such thing as melting in the mouth. In disappointment, who can tell you what it feels like to make pork floss at home? The only thing that is gratifying is that the son still likes it. He points to the box containing the meat floss when he eats: Song. . loose. . . Song.... I usually add a little bit to him when he drinks porridge or egg custard. It’s okay, it’s okay..."

Ingredients

Some Sea Bream
Some Shallot
Some Ginger
Some Brown Sugar
Some Soy Sauce
Some Salt
Some Cooking Wine

Fish Floss

1. After the sea bream is thawed, put it in a pot, add a small amount of water, salt, large chunks of green onion and ginger, cooking wine, light soy sauce, and cook the fish.

2. After the fish is cooked, pick out the green onion and ginger, then burn the soup to dry, and mash the fish.

3. It is best to take the fish out and brush the pot clean.

4. Add oil to the pot, just like cooking, then pour the fish in; this time, replace the shovel with a manual whisk, and keep stirring the fish on a low heat to make the fish more smashed.

5. At this time, the fish is getting drier and dry. Add brown sugar, stir-fry, continue to stir-fry, stir-fry the sugar, and stir-fry evenly, so that the fish will be colored better.