1. Wash the salmon skin into small strips and shred the red pepper.

2. Marinate with salt, Shaoxing wine and pepper for about 8- 10 minutes.

3. Make clear oil in the pot. When the oil temperature is 50%, add the pickled fish skin, fry the noodles and take it out.

4. When the oil temperature rises to 50%, add the fish skin and fry it until it is deep and crisp, take it out while it is hot and sprinkle with salt and pepper, and put it on the plate with the arm, Toona sinensis seedlings and shredded red pepper.

Second, the characteristics

Salmon skin is crispy and delicious, and teeth dare not touch the skin hard, otherwise blowing bombs will destroy the nutrients in the crispy entrance.

Third, cooking skills.

If the fish is taken out of the freezer, it should be taken out of the freezer 12 hours before cooking, put into a container and thawed in the freezer. Or to save time, it can be thawed at room temperature.