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一、鱼松鱼松酥松香脆,鲜美可口。带鱼、黄鱼、鲳鱼等均可加工鱼松。 1、鱼类处理:鱼水洗后,除去鳞、鳍,剖腹去内脏,斩头去尾,洗去血污杂质.沥水,准备蒸煮。大型鱼类蒸熟,小型鱼类煮熟。蒸煮的鱼置于通风处冷却剥肉,去掉鱼皮、脊骨、刺等。将鱼肉放在锅中、每锅11—12斤,用木棰捣碎,烧文火不断拌炒至半干,视鱼肉为纤维状(捏在手上能自行松开)为止。取出放在大篾竹筛薄摊均匀,冷却后进行配料。
First, fish loose fish crisp pine crisp, delicious. Fish, yellow croaker, mackerel can be processed fish. 1, fish processing: After the fish was washed, remove scales, fins, cesarean section to viscera, chopsticks to the tail, wash away the blood impurities. Drain, ready to cook. Large fish steamed, small fish cooked. Cooked fish are placed in the ventilation cooling stripping meat, remove the skin, spine, thorns and so on. The fish on the pot, 11-12 pounds per pot, crushed with clogs, burn the fire continuously stir until semi-dry, depending on the fish for the fibrous (pinch in their hands can release themselves) so far. Remove and put it on a large bamboo sieve Stall uniform, cooling after the ingredients.