Fish floss

Overview

Just as he was planning to put the fish floss he had been thinking about for many days into reality, Bai Cui arrived. Anticipating that this would be a monotonous and time-consuming task of stir-frying, I only made a plan for half the fish. Before the operation, I first dismantled Bai Cui, and this time I made a major discovery - an independent and specialized meat floss program. Hey! Just right! Just use it to fry! The action time is slightly pushed back and placed in the gap between the bread. Guessing that half of the fish might be too little for Bai Cui, she decided to make the other half into floss. ——Fortunately I didn’t take it to eat first. I finally took action, but...it was too time-consuming. Start the meat floss program once, the default time is one hour, and then start it again after stirring, and then add it again. It took a total of almost 4 hours of cooking on and off. Oops, what a god!

Tags

• hot dishes
• brown sugar
• garlic
• light soy sauce
• oil
• onions
• rice wine
• fish
• ginger
• salt

Ingredients

Steps

1. 1 Clean the fish

   

2. 2 Cut green onion into sections, slice ginger and garlic

   

3. 3 Pour the rice wine over the fish and spread evenly

   

4. 4 Add onion, ginger and garlic,

   

5. 5 Put the pot on high heat and steam for about 15 minutes

   

6. 6 Take it out of the pot when it's cooked and remove the onions, ginger and garlic

   

7. 7 Peel

   

8. 8 Remove the abdominal lining

   

9. 9 Remove bone spurs

   

10. 10 Add rice wine, salt, brown sugar, light soy sauce, and oil

    

11. 11 While mixing well, use a fork to spread the fish meat

    

12. 12 Pour into bread bucket and put into bread machine

    

13. 13 Cover and start the meat floss program

    

14. 14 If it’s okay, pull the meat off the wall of the barrel

    

15. 15 After frying, stop the machine