Loin meat and salmon in casserole(nan rou ma you yu bao )

Loin meat and salmon in casserole

Introduction:

"The belly meat is smooth and refreshing, and the belly meat is fat but not greasy."

Production steps:

Step 1: stir fry with garlic, ginger and brisket, then put them in the pot and cook with Mayou.

Step 2: cook quickly, then add onion and pepper.

Step 3: bake for a while. When you open the lid of the pot, a smell comes to your nose....... Ah.

Materials required:

Dried salmon: moderate

Brisket: right amount

Garlic: right amount

Scallion: right amount

Ginger: right amount

Pepper: right amount

Note: I use the deep-sea natural light sun vacuum packaging Yo Ma, the fish itself has salt, so do not put salt. By the way, you can share that the salted meat is layer upon layer, and you have very few spines. My family loves to eat it. Innovative preservation methods: eviscerate the fresh fish, remove the head and tail, slice it, marinate it with salt, clean it with water, and store it in a light sun, vacuum packaging, and - 18 degree frozen storage. Under the Baidu search of "1 yuan online shopping experience"

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: Original

Chinese PinYin : Nan Rou Ma You Yu Bao