The best ways to eat salmon bones are salt-fried salmon bones, fresh-fried salmon bones, pan-fried salmon bones, grilled salmon bones, and stewed salmon bones with handmade flour.

1. Salt-fried salmon bones

Wash the salmon bones and cut into pieces. After drying the water, marinate with salt overnight, heat a red pan, add a tablespoon of oil, turn to low heat, add the salmon and fry slowly until it is dry (the fish body becomes dry).

2. Fresh fried salmon bones

Choose fresh salmon bones, wash them, add green onion slices, ginger slices, salt, cooking wine, pepper and aniseed water, and marinate (can be based on Add a little sugar to taste) add oil to the wok, fry until the color turns yellow (don't fry too much) and it's ready. Note: It is best to choose fish bones with more meat. After frying, they will be charred on the outside and tender on the inside, and will be especially delicious.

3. Pan-fried salmon bones

Wash the salmon bones, drain them with kitchen paper, chop them into pieces, heat the pan, pour a little olive oil, and marinate Put the good fish bones into the pan and fry over medium-low heat until the fish is slightly charred, turn over and fry. After both sides are fried, pour out the excess oil, sprinkle some salt and pepper, and weigh the pan so that the salt and pepper coats each salmon bone.

4. Grilled salmon bones

Wash the salmon bones and cut them into sections, dry the bones, apply a layer of salt carefully, squeeze some lemon juice, knead and marinate for two hours. . Sprinkle some dill. Wrap with tin foil and bake in the oven at 200 degrees for 10 minutes. Pour some lemon juice when eating.

Fry the salmon bones thoroughly and set aside, otherwise they will be fishy. Wash and handle the mushrooms and set aside. Cut the soft tofu and cut the baby cabbage into pieces. Add the ginger slices to the tagine pot, spray water, and cover with high heat. The aroma will simmer out within 1 minute. Turn to low or medium heat, add mushrooms and salt, mix well, and cover for more than 3 minutes. How delicious the soup is depends on the mushroom.

Add water and salt, turn to high heat or medium heat and cover for 3 minutes, add the fried salmon bones, cover for 3 minutes, add soft tofu, cover for 3 minutes, add baby cabbage, cover for 1 to 3 minutes, add MSG, salt and chopped green onion for garnish.

5. Salmon bone braised handmade flour

Put the salmon bones into the pan and fry them, then pick them up and use oil-absorbing paper to absorb the excess oil. Cut the perilla into powder by hand and cut it slightly so that the fragrance can be strong. Put the fried fish bones into the soup, add water and cook until thickened. Then put down the perilla leaves, powder it and then add the good words and pepper. Cook until the powder is soft. Lift the pot.