The remaining fish at home: for a long time, the various fish made by the small editor's family will not be eaten at one time, sometimes because of the problem of the production method, the fishy smell is very heavy, it will be more left, and finally most of them are thrown into the trash can because there is no way to save, which is really a pity. Once inadvertently, the remaining fish was made into a fish pine by the small editor's whim, although the fishy taste made before was very heavy, after this processing, not only the fishy taste was gone, but also the dry and fragrant taste ~
Fish pine collocation: Fish pine is rich in nutrients, used to accompany rice, porridge, steamed buns are good choices. Generally after high temperature heating, the original fish pine will be evaporated with the high temperature. Therefore, because of the production problem, the fishy smell is not cleared clean, and the meat floss made will not have a heavy fishy smell. Chinese people have a long history of making and eating fish pine. As early as the Qing Dynasty, the "Awakening Garden Record", "Food Constitution Hong secret", "Zhongfeng Record", and "Suiyuan Food List" all have detailed accounts of the production of fish pine.
Fish pine: The fish pine made here is made of small pomfret bought by Xiaobian, the fiber is not thick enough, and the fish pine made will be more scattered and crushed, but the dry flavor is particularly rich.
Ingredient Preparation:
Pomfret 500 g, salt, sugar, green onion, ginger, cooking wine, cooking oil, sweet wine, vinegar, star anise, ginger juice, seaweed crushed, white sesame seeds.
Preparation Method:
Step 1.
The pomfret is decapitated and cleaned offal, salt, green onion, ginger, cooking wine, soy sauce and marinated. After 20 minutes, pour the appropriate amount of water into the pot, bring the water to a boil on high heat, add the marinated pomfret and steam for 8 minutes, then remove, let cool and set aside.
Step 2.
Steam and let the pomfret cool, remove the meat and carefully select not to mix with the bones. The fish is then removed, torn into small pieces and set aside.
Step 3.
Pour the right amount of oil into the pan, heat the oil to 50% heat, add the torn fish pieces, turn to medium heat and stir-fry.
When the fish begins to dry, when it is no longer sticking to the pan, add a little ginger juice, sweet wine, vinegar, star anise continue to stir-fry into the flavor, until the fish pine is completely dry, take out the large pieces of star anise, add the seaweed crushed and white sesame seeds and continue to stir-fry evenly, out of the pot.
Such a dry and fragrant fish pine is ready, there is no need to choose better fish, and the meat fiber does not need thicker fish, you can make dry and delicious fish floss.
Technical Summary:
1. Fish bones should be picked clean: the most taboo thing about making fish floss is that in the fish meat, mixed with fish bones, it will be very troublesome to eat. The fish can be fried until it is semi-dry, and then the fish and the bones are naturally separated, and it will be easier to pick them out.
2. Add spices after frying dried fish: fish will be sticky when it is just steamed, and it will be easier to fry with a non-stick pan. When the fish is fried until it is no longer sticky, add spices such as sweet wine, so that the fried fish pine will be more flavorful and not easy to stick to the pan.
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