60 grams of sliced salmon, 60 grams of salted fish eggs, purple perilla 1 slice, appropriate amount of white rice, salad oil 1/2 tablespoons,

A: 23 ml of soy sauce, Lin Wei 13 ml, 8 g of sugar and 8 ml of wine.

B: 5 grams of ginger paste.

working methods

(1) Mix seasoning A and cook it, then add seasoning B and turn off the fire; Marinate a proper amount of cooked sauce and salmon fillet 10 minute;

(2) Pour 1/2 tablespoons salad oil into the pan, drain the salmon fillets, put them into the pan, and fry them on medium heat until both sides are colored.

? After absorbing the oil with a napkin, pour in the sauce and cook until it has a certain consistency;

(3) Put the cooked rice into a bowl, pour in the thick sauce left in step 2, peel and cut the salmon, and put it with the fish eggs.

? Put purple shredded pork on the white rice.