Salmon parent-child bowl

Ingredients

60 grams of salmon fillet, 60 grams of pickled salmon roe, 1 slice of green perilla, appropriate amount of white rice, 1/2 salad oil Large spoon,

A: 23 ml soy sauce, 13 ml mirin, 8 grams sugar, 8 ml wine

B: 5 grams ginger paste

Method< /p>

(1) Mix seasoning A and cook evenly, then add seasoning B and turn off the heat; take an appropriate amount of cooked sauce and marinate the salmon slices for 10 minutes;

(2) Heat the pan and pour in 1/2 tablespoon of salad oil. Drain the salmon fillets and fry them over medium heat until both sides are brown.

Use a napkin to absorb the oil, then pour in the sauce and cook until it has some consistency;

(3) Pour the rice into a don bowl, top with the remaining thick sauce from step 2, peel the salmon into bite-sized pieces and place the roe on top

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Serve with white rice and shred the green perilla.