Homemade delicious fish floss

Overview

Fish floss is rich in nutritional value. Healthy and delicious. Suitable for any age group

I used Baihua Bass, the fish meat is firm and the texture of the meat is clear. A total of 5 pieces weighing 13 pounds.
Remove bones and skin, keep the meat, cut into large pieces and marinate with green onion, ginger and rice wine for 15 minutes.
After the water boils, put it into the steamer. Steam for 20 minutes.
After the fish is steamed, pour out the juice, remove the onion and ginger, let it cool, and put it into a clean bag.
Use a rolling pin to press the fish meat to loosen it.
Heat the pot and add a small amount of oil to moisten the pot. Pour the pressed fish into the pot and stir-fry constantly, using low heat throughout.
This is what it looks like after 20 minutes of frying. The water in the fish meat has been fried to dry out a lot, and it is obviously stringy.
After frying for 30 minutes, the beautiful fish floss has formed.
At this time, you can temporarily turn off the heat and season the sauce. Mix light soy sauce, dark soy sauce, salt, sugar and lemon juice evenly.
Turn the heat back to simmer, pour the sauce into the fish floss, and stir-fry quickly. Let the shredded meat color evenly. Then stir-fry for about 5 minutes before serving. The meat floss is ready.
If you want it to be more fluffy, pour it into a bowl and beat with a whisk. You can also rub it with your hands while wearing gloves.
The fluffy feeling will be stronger after this operation.
After coloring, I fry it dry to store it longer. This is adjusted according to personal preference.