1. The salmon is steamed in the pan.

2. Make the steamed fish into small pieces and put them into a mixing cup, and add appropriate amount of boiling water (as long as the stirring rod can work without the fish).

3. Stir into a fine paste (the finer the paste in this step, the finer the fish will be)

4. Pour the stirred minced meat into a non-stick pan, and stir and stir over low heat.

5. Slowly evaporate the water and continue to stir fry.

6. The water is getting less and less. Continue to stir fry and keep the fire low.

7. Continue to stir fry

8. Victory is in sight!

9. Stir-fry until all the water evaporates, and the fish becomes loose and golden in color.

10. completely fry and cool.

1 1. Cool and box.

12. Sealed and preserved, it can be kept for about two weeks in autumn and winter.

Tips

1. Other meats can be made into floss in the same way.

2. Use a non-stick pan, stir fry all the time with a small fire.

3. It should be ok to use the oven, and the specific method will be sent after Duo Ma has tried it.

4. Don't eat condiments such as sugar, salt, soy sauce for babies under one year old.