Minced fish in soy sauce

Minced fish in soy sauce

Introduction:

"The taste, taste, nutrition and vision are very good!"

Production steps:

Step 1: This is what minnow looks like.

Step 2: remove the U-turn, caudal fin and skin (it's easy to tear the skin when it's dry. If you move slowly, you can tear the whole skin off. After soaking, the skin will adhere to the fish)

Step 3: soak the dried fish in cold water for 15 minutes.

Step 4: drain the water, tear it into shreds along the direction of the fish, and steam it in the steamer for 5 minutes (steaming is more hygienic, and the smell of the fish is easy to come out)

Step 5: add Korean chili sauce, sugar, vinegar and sesame to the steamed shredded rain. Mix well. The seasoning can be adjusted according to your personal preference. After all, your satisfaction is the best

Step 6: you can put it in the refrigerator for a while to make it taste better

Materials required:

Dried minnow: 3

Korean chili sauce: 50g

Sugar: 5g

Vinegar: 5g

Sesame: 2G

Note: the torn fish skin can also be soaked and cut into shreds to stir in soy sauce. It will be especially tough and hard to bite, but I believe some people like it. Minnow and Korean chili sauce are available in Korean supermarkets and supermarkets.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: slightly spicy