Salmon, scientific name is salmon, and ancient name is Dafa salmon. It can weigh more than 13 kilograms. The meat is light red, thick and has few thorns, and is extremely nutritious. It can be eaten fresh as fish fillets, fish segments, fish balls, braised fish pieces, etc. It can also be salted and smoked to give it a unique flavor. Ingredients: salmon head, tofu, green garlic, onions, ginger and other condiments. Cooking method: 1. Cut onions into sections, slice ginger, cut green garlic into sections, and cut tofu into cubes or slices. Wash the fish head and split it in the middle. 2. Put a small amount of water in the pot. After the water boils, add the fish head, vinegar and cooking wine. After boiling, add the green onion slices, ginger slices and soup. Cover the pot and simmer. When the fish head is 7 to 80% mature, add tofu and salt. Season and add green garlic segments when serving. How to make steamed salmon: Buy rose wine at the condiment market. Soak the washed salmon in [a little rose wine, green onion, and ginger] for 20 minutes. Pick it up and salt it with salt for 10 minutes. Add a little green onion and ginger to the fish maw, put it in a basin, and pour a little lard on it for the pot. Steam over high heat for 8-10 minutes and it is ready to eat. Note: Rose dew wine is to remove the smell of fish, and it takes a longer time to re-infuse the fishy smell. Salted fish and soybeans: Soak the soybeans in water in advance until they are very swollen. Cut the salted fish into large pieces, wash them with water, and soak them for half an hour (to remove the salty taste). 1. Pot Heat oil in the pan, add green onions and ginger slices and stir-fry until fragrant, then add salted fish, stir-fry for a minute and then add soybeans. 2. Pour in water until the soybeans are covered, then add a small amount of sugar (bring it up) (used to remove fishy smell from fresh fish), two spoons of vinegar, one spoon of cooking wine, two star anise, and a few peppercorns. 3. After boiling over high heat, turn to low heat and simmer until the soup dries up. ps: Because the fish is very salty, so There is no need to add condiments such as soy sauce. Because the dried fish is very hard, it can be simmered for a while. You can put more soybeans. If you can’t eat them, it tastes good when stewed. It’s great when used as pickles and porridge. Recipe: green onions Grilled salmon segments/detailcaipu.do?caipuid=70 Ingredients required for this dish: 750g salmon, 250g green onions, 50g winter bamboo shoots, 50g mushrooms (fresh) 25g, 5g coriander, 1g star anise, 1g Sichuan peppercorns, 1g ginger 10 grams of rice wine, 25 grams of soy sauce, 125 grams of white sugar, 50 grams of monosodium glutamate, 3 grams of sesame oil, 35 grams of soybean oil, 50 grams. Method 1. Cut the salmon blade into a shape of two and a half inches long and one and a half inches wide. Cut the green onion into one-and-a-half-inch-long sections; slice the ginger; cut the winter bamboo shoots into domino slices; break the large shiitake mushrooms in half; blanch the winter bamboo shoots in boiling water. 2. Put oil in a spoon. When the oil is 80% hot, add fish pieces and fry until golden brown. Pour into a colander. 3. Put base oil in a spoon. When the oil is 50% hot, add onions, star anise, pepper and ginger and stir-fry. When golden brown, add fish pieces, cook with Shaoxing wine, add soy sauce, white sugar, add chicken stock, add winter bamboo shoots. Put the shiitake mushrooms on high heat for three minutes, then reduce to low heat for half an hour, then put on high heat and add MSG to simmer the juice. When serving, use green onion as a cushion. Remove other seasonings and place the fish pieces neatly. Within the plate. Arrange winter bamboo shoots and shiitake mushrooms on the fish, pour the juice over it, drizzle with sesame oil, and sprinkle with coriander leaves. Serve. ===Craft Tips==== Salmon is also called salmon, and its scientific name is salmon. It is better to use chicken soup for this product to taste better.

===Taste of the dish=== The juice is red and bright, the taste is delicious, salty and slightly sweet