Mapo salmon
material
Norwegian salmon 500g, egg 1 (actually edible egg white 1), green garlic (called garlic seedling in the south), two peppers, two tablespoons of Jiang Mo (30g), dried starch 1 tablespoon (15g) and cooking wine 1 tablespoon.
working methods
1) Peel Norwegian salmon, cut it into 2cm square pieces, put it in a large bowl, add cooking wine, stir egg white and dried starch evenly by hand, and marinate for about 10 minute.
2) Wash the green garlic and cut it into 4 cm long pieces, peel the ginger and cut it into pieces, and wash the pepper and cut it into 2 cm long pieces.
3) Pour oil into the pot, when the oil is 70% hot and slightly smoky, turn to medium heat, pour Pixian hot sauce and Laoganma lobster sauce, stir-fry until it is fragrant and red oil, turn to high heat, pour green garlic and Jiang Mo, and then add salmon pieces until the salmon pieces change color.
4) Add clear water (no more than 1/2 of the fish in the pot), add soy sauce after boiling, add water starch after boiling for about 2 minutes, and thicken with a shovel in the same direction (clockwise or counterclockwise).
Dry roasted salmon
material
trout
working methods
1. fry the fish until both sides are yellow and take it out;
2. Hot oil, ginger, garlic, Pixian watercress, soy sauce, cooking wine, sugar and salt.
3. Add the fish and simmer until the juice is dry.
4. Add shredded onion and a little vinegar, mix well and take out.
Salmon with asparagus
material
Asparagus, salmon, soy sauce and sugar, white sesame.
working methods
1. Peel the old skin of asparagus root, cut it into sections obliquely, and microwave it with light salt water for 2 minutes.
2. Peel and dice the salmon, and evenly mix with starch, water, white wine and soy sauce.
3. Put the fish pieces into the oil pan, add soy sauce and a little sugar (or soy sauce or chicken juice with soy sauce).
4. Drain the asparagus and stir fry together.
5. Ditch a thin clam, take the pot and sprinkle with white sesame seeds.