Ingredients: 500g pomfret, salt, sugar, onion, ginger, cooking wine, edible oil, sweet wine, vinegar, star anise, ginger juice, shredded seaweed and white sesame.

Production method:

Step 1: Turn the pomfret over, clean the internal organs, and add salt, onion, ginger, cooking wine and soy sauce for pickling. After waiting for 20 minutes, pour an appropriate amount of water into the pot, boil the water with strong fire, steam the pickled pomfret for 8 minutes, then take it out and let it cool for later use.

Step 2: Take the steamed pomfret and let it cool. Be careful not to mix it with the fishbone. Then tear the fish into small pieces for use.

Step 3: Pour the right amount of oil into the pot, raise the oil temperature to 50% by high fire, add the torn fish pieces, and turn to medium heat to stir fry.

Step 4: When the fish starts to dry and no longer sticks to the pan, add a little ginger juice, sweet wine, vinegar and star anise, continue to stir fry until the fish floss is completely dry, take out a large star anise, add shredded laver and white sesame seeds, continue to stir fry evenly, and take out the pan.

Matters needing attention

1, the fishbone should be cleaned: the most taboo in making fish floss is that the fish and fishbone are mixed together, which will be very troublesome to eat. You can fry the fish until it is half dry, and then the fish and bones are naturally separated, so it is easier to pick them out.

2. Add seasoning after the dried fish is fried: the fish will be sticky when it is just steamed, and it will be easier to fry in a non-stick pan. Stir-fry the fish until it no longer sticks to the pot, and add seasonings such as sweet wine, so that the fried fish floss will be more tasty and not easy to stick to the pot.