When you buy frozen salmon, you usually have opened your stomach and removed your cheeks and scales. First cut off the fish head, cut the whole fish open, cut off two pieces of fish, and cut off the fish maw. Cut the middle bone of the fish into 2-inch pieces and the fish into 4-inch pieces.
The specific cooking method is as follows:
1. Steam method
Open the fish head and chop it. Stir-fried soybean with garlic, raw flour 1 teaspoon, sugar 1 teaspoon, soy sauce 1 teaspoon. Mix fish heads, fish them together, and steam them on rice noodles when cooking.
2. Soup cooking method
Fry the salmon bones until golden brown, add hot water, ten chopped peppers and four slices of ginger. Cook the fish soup for 30 minutes, add half a catty of papaya and cook for another 30 minutes. Season with salt to get papaya salmon soup.
3. porridge method
Add 1 liter of water to the casserole, add 50 grams of Canadian oatmeal, and cook for about 15 minutes. Cut the salmon roe into one-inch pieces, add 2 teaspoons of salt, 1 teaspoon of corn starch, 1 tablespoon of Shaoxing wine, 1 tablespoon of shredded ginger and 1 tablespoon of peanut oil and mix well. When the oatmeal is cooked, cook the fish in the porridge. Add chopped green onion and serve.
4. Frying method
A piece of salmon meat nearly 4 inches, sprinkled with two teaspoons of salt, marinated for 20 minutes. Grease the salmon in a hot pot, put down the fish, put the skin of the fish up, and fry it in a flat pot over medium heat (or bake it in an oven at 420 degrees Fahrenheit 15 minutes). Fry until golden, turn the fish skin over, fry until golden and cooked, and add black pepper. Serve with some fried asparagus, pasta or rice. This is a good western-style grilled salmon.