One: the practice of braising in soy sauce:
1. Wash the skin of fish with water, slice it, and dip it in boiling water to remove the fishy smell.
2. Choose some side dishes, such as vegetables and meat you like, such as magnolia slices, chicken and ham.
3. Put oil in the pot, heat it to 30%, stir-fry ginger and garlic, add fresh soup, such as chicken soup, two to three spoonfuls of salt, monosodium glutamate, pepper, cooking wine, and some add soy sauce.
4. Blanking, fish skin and side dishes. Cook until the skin of the fish is soft and you can fish it out.
5. Dish, add water and starch to the soup to make a thick juice, add sesame oil or pepper oil, and pour it on it.
Second, the practice of cold salad:
Ingredients: salmon skin (or herring skin, or other fish skin), peanuts, sesame, onion, coriander, sesame oil.
Seasoning: salt, chicken, cooking wine and pepper.
Practice:
Shovel the skin of the salmon into a boiling pot and blanch it for about 4-5 minutes. Add cooking wine and a little clear oil to the water. After blanching, cut it into thick shreds and put it in a bowl. Add salt, monosodium glutamate, peanuts, cooked sesame seeds, chopped green onion, coriander sesame oil and pepper, mix well and serve.
The following is to take chopsticks and eat and pull.