Raw materials:

750g snapper, 50g black sesame.

Composition:

3 tablespoons of soy sauce, 3 tablespoons of brown sugar, 3 tablespoons of allspice powder, 1 teaspoon of salt (about 4g), 2 tablespoons of wine (brandy or white wine) and a little white pepper.

Exercise:

1. After buying soft-shelled turtle slices, rinse them thoroughly, fully drain the water, apply some spiced powder and pepper, pat some brandy or white wine lightly, and marinate them in the refrigerator for about 2 hours.

2. Pour some oil into the pot and heat it over medium heat. The oil is about 60% hot. Add snapper slices and fry on both sides.

3. After the fish is fried, stir fry with a shovel, fry the fish until it is cooked, and then pour a little wine (brandy or white wine) to remove the fishy smell.

4. Pour in soy sauce to taste.

5. Pour in brown sugar and continue to stir fry, adding a little salt if necessary.

6, according to the taste, you can add five flavors.

7. Turn to a small fire and stir fry patiently until the fish is golden and the water is fried.

8. Pour in black sesame seeds and continue to stir fry for two or three minutes.

9. Let the fish relax and cool naturally.

10. Fish floss can be stored in a bottle at room temperature for 1 week, and kept in the refrigerator for less than half a month.

1 and 1 Spoons are spoons with a capacity of 15 ml.

2. The taste of fish floss depends on the amount of oil, soy sauce and sugar. In short, the more oil, sugar and soy sauce, the more fragrant it tastes, and of course it is unhealthy, so cooking by yourself can minimize the amount of oil, soy sauce and sugar. Although the taste is worse than that bought outside, it is healthier.

3, a lot of fish can be made into fish floss, but there are few snapper spines. The market sells neat snapper slices, which is also very convenient to make.

Special reminder:

Seeing someone say that the meat floss is dry, I quickly added:

1, the main reason for fluffy meat is the lack of oil! Therefore, the floss at home is relatively dry, so please make do with it: the taste is sacrificed, but it will be healthier. If you don't care about oil, please put more oil. Although the water in the meat is fried, the oil permeates into the floss and tastes good. So, if you think the meat floss is too dry, it's not that your skills are not good, but that you put less oil!

2. However, even if there is less oil, there is still a folk prescription to improve the taste of the floss: the method is to grasp the heat, don't fry it too dry, it will taste much better with a little moisture, so please taste it while frying, and let it cool once it tastes right. However, since the water is not completely cooked, please put it in the refrigerator and try to eat it within one week.

Key answers to other questions:

1. What other fish can you make besides snapper: salmon, cod, etc. Of course, there are grass carp, but because of the small thorns, it will be more troublesome to do. In short, any fish can be used to loosen the fish. I like snapper, because it is affordable, has no thorns and is easy to cook!

2. Why use brown sugar? Brown sugar smells good. There will be a little fried dumpling at first, but you will eat it with a shovel. Stir-fry for a few minutes and there will be no pot paste.