1. The salmon bought in the supermarket, when bought, ask the chef to help cut it into 2CM thick slices, clean it after going home, and wipe off the excess water with kitchen paper.

2. Peel and cut into large pieces. The meat in the fish belly is loose and cracked.

3. Spread basil, rosemary, parsley, black pepper and salt evenly on the fish, then cover with plastic wrap and marinate for half an hour.

4. Prepare a small piece of Anjia butter granules.

5. Add butter granules after the pot is hot.

6. When the butter particles melt and the milk tastes, add the salted fish.

7. The fish below is turned over and the salmon is easy to cook. Just watch the fish change color.

8. Take out the pot, set the plate and squeeze some ketchup.

Tips for Cooking Salmon Salmon contains more water and fat, so when it is used to make hot dishes, it is not advisable to heat it for a long time, otherwise the meat will be dry and hard and taste bad. Here, I want to remind you that when salmon is used to make hot dishes, its best maturity is seven-ripe. This mature salmon raw material tastes soft, smooth and tender.