How to make (salty) salmon delicious~

Eggplant and salted fish stew: 100 grams of salted salmon meat, 400 grams of eggplant, 3 grams of edamame kernels, and 100 grams of soup. [Seasoning] 4g Thai fish sauce, 0.1g pepper, 3g rice wine, 1g MSG, 2g cornstarch, 3g sesame oil, 3g each onion, ginger and minced garlic, a little balsamic vinegar, 60g clear oil (solid consumption). [Operating Procedure] 1. Remove bones and skin from salmon, cut into cubes, soak in cold water to remove saltiness; peel eggplant and cut into strips. 2. Put oil in the pan, heat it up and put it. Fry the eggplant until soft, remove and drain off the oil. 3． Leave the bottom oil in the pot, add salmon, onion, ginger, minced garlic, and edamame kernels, stir until fragrant, add wine, add soup, eggplant, fish sauce, pepper, cover and simmer for 1-2 minutes, add MSG , thicken the soup with longevity powder, drop vinegar, add sesame oil, and put it into a hot pot. [Featured Comment] Salty, fresh and soft. Salted fish and eggplant stew is originally a folk dish. It is very popular because of its uniqueness. [Instructions] Salted fish should be soaked lightly and stir-fried in oil to achieve consistent taste [Main ingredients and auxiliary ingredients] 500 grams of clean salmon meat, 2 grams of MSG, 150 grams of chicken breast, 150 grams of Shaoxing wine, 15 grams of egg white, 3 sesame oil 15g green pepper, 5 green onions, 10g wet starch, 30g ginger, 10g cooked oil, 100g fresh soup, 200g orange salt, 15g [cooking method] 1. Slice the salmon into 0.5cm thick slices using an oblique knife. For large slices, add refined salt, monosodium glutamate, Shaoxing wine, and sesame oil and marinate for about 30 minutes. 2. Chop the chicken breast into fine pieces, add egg white and mix well, then add an appropriate amount of refined salt. MSG. Shaoxing wine stir well. Use a mold to press the green peppers into 12 frog shapes, then stuff the chicken mince on top of the green peppers. 3. Heat the soybean oil in a spoon, add green onions and ginger, take out the pan, put the fish fillets into the hot oil spoon, fry over slow heat, scoop out and place in the middle of the plate. Spread the chicken and frogs and steam them for about 3 minutes. Take them out and place them around the plate. Then add fresh soup in a spoon and bring to a boil. Skim off the floating foam. Add refined salt, monosodium glutamate and Shaoxing wine. Thicken with diluted wet starch. , pour it on the chicken stuffed frog and serve. 〔Art Key〕 1. The fish fillets must be marinated with seasonings to taste, and the longer the time is better. 2. Use medium heat for frying to prevent the outside from being burnt and the inside from being uncooked. [Flavour characteristics] 1. "Fried salmon" is a famous flavor dish in Heilongjiang Province. Salmon, whose scientific name is Salmon, likes to live in cold water and spends its life traveling. It lives in the river. After hatching, it flows down the river and enters the sea. It usually roams in the ocean for four years. When it grows up, it enters Heilongjiang from the Sea of ??Okhotsk and returns to its hometown. They forget about food and sleep during the journey back home and swim forward at a speed of about 30 kilometers a day and night. After arriving in my hometown after four years of absence, I searched for a place with clear water sources, gravel and springs at the bottom of the river, and fulfilled my once-in-a-lifetime mission of breeding offspring. During ovulation, the female uses her tail to dig a hole in the gravel about 1 meter long and 30 centimeters deep. The eggs are buried in the pit to protect the development and growth of the eggs. After that, both male and female die. Generation after generation, over and over again. 2. This dish has beautiful appearance and exquisite technique. The taste is salty and fragrant, soft and tender. The main ingredient, salmon, is very valuable and is a treasure in high-end banquets. Chinese way of eating: You can cut the fish into pieces, fry it in oil and then stew it with cooking wine, onions, ginger, garlic and soy sauce; you can also marinate it in salt for ten days and then steam it with onions and ginger; Western way of eating: you can put it in Cut the fish into pieces, cook it with water and add onions, carrots, celery shreds, bay leaves, peppercorns, salt and vinegar. Serve with boiled potatoes and pour butter on it. It is fragrant and not greasy. Try it, salmon is very nutritious.