Materials: 1 piece of salmon, about half of a small onion, 1 mushroom, a little shredded ginger, a little minced garlic, 1 tsp seafood soy sauce, a little sugar, a little minced cilantro (can be left out)

Practice

1. The ingredients are very simple, a piece of salmon, and then prepare some mushrooms, onions, ginger, cilantro and garlic. Cut the salmon into large pieces;

Slice the onion; slice the mushrooms; slice the cilantro; mince the garlic; shred the ginger.

2. Take a large plate, the plate should not be too shallow, when steaming the fish will flow out a lot of soup, lay a layer of shredded onion, then a layer of sliced shiitake mushrooms, and finally sprinkle some shredded ginger on the plate.

3. Place the salmon on top of the sliced onions, mushrooms and ginger, and steam for about 6-7 minutes.

4. Take a small bowl, pour in the broth from the steamed fish, add chopped garlic, a few drops of seafood soy sauce, add a little sugar, mix well and then pour over the salmon, sprinkle a little chopped cilantro on top, or just dip the fish into the

flavored sauce.

2. Pickled salmon

Materials: purple onion, ginger, Norwegian salmon, scallions, pickled peppers, sugar, soy sauce, chili sauce

Practice:

1. onion, scallion cut into sections, ginger spare

2. salmon cut into small pieces with a little salt marinade

3. seasoning my pickled pepper sauce: pickled peppers in order, pepper and pepper fried oil, soy sauce and sugar

4. will be adjusted to the sauce into the salmon stir marinade for a while

5. with a pan into a little oil to the salmon pieces evenly into the (Tip: put into the medium heat do not stir-frying so that the meat will be scattered,

be sure to evenly shake the pan on it) (Tip: the fish meat must be to see the side of the white in the middle of the pink when the)

Take away, so as to ensure that the dish's fish is fluffy and tender)

6. Into the pan will be onion and onion stir-fried, and finally into the ginger, and then into the sauce adjusted to stir-fry until cooked

7. Salmon pieces into the pan to fully saturate the sauce, out of the pan