Wash the salmon first, and then fry it over low heat. When it is almost golden, add some salt, ginger (it must be ginger), garlic and other aniseed. After frying for a while with low fire, add appropriate amount of soup and boil it with high fire. It takes a while to cook here, and the fish flavor should be integrated into the soup, so that the soup will be thick and fragrant. When it is almost cooked, you can add some perilla, which is the most suitable vegetarian dish with fish. Whether it is fish soup or braised, fish and perilla are the best partners. Then, if the cooking is not particularly bad, you should smell the delicious soup.

Of course, salmon is fast and delicious.

If you make fish pieces, you'd better cut them as small as possible, because fish pieces must be fried. The smaller, the more transparent, the crisper and the more fragrant. Boil the oil with a small fire first, and then put the fish pieces. Before putting the fish pieces into boiling water, it is best to marinate them with salt for a while, so that the salty taste will come in. At this time, you must use a small fire, otherwise the fish pieces will be fried outside and still raw inside. Stir-fry properly with a spatula to achieve uniformity. When it's almost cooked, that is, when it's almost cooked, fish out the excess oil and add some aniseed to stir fry. In this process, you must use a small fire, or you will be burned if you are not careful.

There are many foreign practices about salmon on the Internet, but not all of them are suitable for China people. China has such a long food culture. Why do things that feel best must be foreign?