There are many practices of salmon. The following small series introduces two classic salmon practices.

1, braised salmon

(1) Material preparation:

Ingredients: salmon

Ingredients: onion, ginger, garlic, star anise, pepper, dried Chili, cooking wine, soy sauce, soy sauce, vegetable oil, water, steamed fish and soy sauce.

(2) Preparation

Scale and gut the fish, clean it up, chop it into small pieces, and then soak it in clean water for 13 hours to remove the salty taste. Then pick it up and dry it with a kitchen paper towel.

(3) Cooking

A, put oil in the pot, heat it to 50%, add fish pieces, and fry on low heat until both sides are golden;

B, adding onion, ginger, garlic, pepper, star anise and dried pepper;

C, adding hot water, adding light soy sauce, dark soy sauce, cooking wine and steamed fish and soy sauce, boiling with strong fire, and stewing with medium fire;

D, when the water reaches 1/3, add the rock sugar, and collect the juice with high fire.

Note: When cooking salmon, don't put salt because salmon itself is salty. In addition, you can put some rock sugar, which can not only refresh, but also neutralize the salty taste of fish and increase the color of dishes.

2. Pan-fried salmon

(1) Material preparation:

Ingredients: salmon

Ingredients: salt, soy sauce, chicken essence, onion, ginger, garlic, blended oil and spiced powder.

(2) Preparation

Scale and gut the fish, clean it up, cut it into sections, then add the onion sections, ginger slices, aniseed, soy sauce, salt, hawthorn wine and five-spice powder, and marinate for 15~20 minutes.

(3) Cooking

A, preheat the electric baking pan for 5 minutes, then put a little oil, put the marinated salmon fillet into the electric baking pan, and put the seasoning together;

B, after about 7~ 10 minutes, fry until both sides are golden;

C, then try to tie it with chopsticks. If the chopsticks can be pierced thoroughly, it means cooked, and then put it on a plate.