1. Scaled herring, head and tail removed, cut into two sections, washed, put in a bowl, and add yellow wine and refined salt; Rooted onion, washed, half minced and half cut into sections; Wash fresh ginger, cut into pieces, and cut half into powder; Put the sliced onion and ginger into a fish tank, put the pot on the fire, steam it over high fire, take it out of the fish tank after steaming, take out the sliced onion and ginger, remove the fishbone, peel off the fish skin at the same time, and pour the fish into a clean cloth bag to squeeze it dry.

2. Set the wok on fire, heat it, pour in sesame oil, add chopped green onion, Jiang Mo, soy sauce and white sugar when the oil is hot, and stir-fry it into a sauce.

3. Heat the wok on the fire, pour in peanut oil, and let the bottom of the wok be covered with oil. When the oil is hot, put the fish in the wok and spread it out. Bake slowly with slow fire and stir fry constantly. When the water is dry and the fish fibers are fluffy, quickly pour in the sauce mixed with Jiang Mo, chopped green onion, white sugar, sesame oil and soy sauce, stir-fry until dry, and take out the pan to cool.

Exercise 2

Ingredients of fish floss: clean fish ingredients: onion, ginger, salt, monosodium glutamate, sugar, Shaoxing wine and vegetable oil.

Practice: Chop the fish, add onion, ginger and Shaoxing wine, steam in the pot for 15 minutes, then take out the onion and ginger, wrap them in clean gauze and squeeze out the water. Put vegetable oil in the pot and burn it until it smokes. Shake the wok at the bottom to make the oil evenly distributed in the whole wok and cool it, then heat it to 40%, pour the fish into the wok and keep stirring until the water content is further reduced, and then. Add salt, sugar and Shaoxing wine in stages, and continue to stir fry until the fish is completely loose. Add monosodium glutamate and mix well, but be careful not to fry it too dry, let alone burn it.

Exercise 3

Ingredients: sliced duck fish (800g), olive oil (4 tablespoons), Japanese purple soy sauce (2 tablespoons), white sugar (1 tablespoon), yellow wine, onion, ginger slices, white sesame seeds or shredded seaweed.

Exercise:

1, wash the fish first, put the onion below, put the ginger slices to remove the fishy smell, and pour in the yellow wine and a little vinegar. Then put it into a steamer and steam it over high fire;

2, steaming 10 minutes or so, insert the fish with a toothpick, as long as it can be inserted easily, it means that the fish is cooked;

3. When the fish is hot, peel the skin carefully with chopsticks. If it's cold, it can't be peeled off.

4. First take out the fish in the main bone with chopsticks, and then carefully take out the meat next to it. Deep-sea fish have few bones and are very convenient to make;

5. After taking out the meat on one side, you can clearly see the main bone of the fish. As long as you take it off easily with chopsticks, all the meat on the other side will be taken out;

6. Stir all the clean meat with chopsticks. If you find too much water, you can put it in a sieve and press it manually to dehydrate.

7. Put 4 tablespoons of olive oil in the pot; High temperature heating of olive oil will not destroy the nutritional value of fish, which is highly recommended. )

8. Pour the fish into the pot, be sure to turn on a small fire, shovel the fish at a 45-degree angle with a shovel, spread it evenly, and slowly dry it with fire;

9. The drying process of the fish took about 20 minutes, and it was found that it was completely dry, and the fish was slightly yellow, so it can be seasoned;

10, first add a spoonful of white sugar and a spoonful of dissolved small amount of brown sugar (for coloring);

1 1, add two spoonfuls of purple soy sauce;

12. Stir the seasoning evenly with a shovel, then loosen it while pressing it, constantly turning the fish floss to avoid sticking to the pot;

13. Wait until the fish floss is fried to golden brown and the taste becomes soft. When it is dry, seaweed and cooked sesame seeds can be added as needed. Be sure to cool it before putting it in the bottle.