1. Salmon slices, lay on a plate, marinate with lemon for 15 minutes to remove fishy.
2. Melt the butter in the pan, then fry the salmon until golden on both sides.
3. Put the fried salmon in a food bag and crush it with a rolling pin. The more crushed the better, the fluffy the meat will be.
4. Fry the salmon in the wok until there is no moisture, then put it into the food processor, break it, and beat it a few times, otherwise it will be bad if it is too broken.
5. Put the beaten salmon floss on a plate. After the floss cools, you can put it in an airtight jar. Take it as you eat.
Tips:This salmon floss is made for wuli tank, baby version, so I did not add any seasoning, but the salmon itself is delicious, and I have fried it in butter, so the taste is already very delicious.
