Salmon in Salt&Pepper(jiao yan san wen yu )

Salmon in Salt&Pepper

Introduction:

"The meat of salmon is fresh, tender and sweet. It's usually used for raw sashimi. Today, it's used for deep frying and salt and pepper fish. Because salmon itself is more tender than other ingredients, it's Crispy on the outside and tender on the inside."

Production steps:

Step 1: cut the salmon into 0.5cm thick slices, and submerge it with cooking wine and pepper!

Step 2: take an egg, only take the egg yolk and put it into the fish together, then mix it with the flour to make each piece of fish adhere to the flour evenly, boil the oil to 50% temperature, fry the salmon in the oil pan, fry it until golden, and take it up for use!

Step 3: leave a little oil in the pot, put the pepper in the pot and stir fry until fragrant, pour in the salmon, turn over and sprinkle the salt and pepper powder, then evenly!

Step 4: out of the pot and put on the plate, the appearance is crisp and salty, and the inside is fresh and juicy!

Materials required:

Salmon: 250g

Chengmian: 200g

Color pepper: 1

Salt and pepper powder: right amount

Pepper: right amount

Cooking wine: moderate

Egg: 1

Note: when frying, the fire should be controlled well. First, burn to the medium oil temperature, then turn off the fire. At this time, the speed of releasing salmon should be faster. Otherwise, the salmon should be placed in the front, and the back is still raw. Then, open fire, etc. and then spread it. After a little frying, increase the oil temperature, and fry until the surface is golden

Production difficulty: unknown

Technology: deep fried

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Jiao Yan San Wen Yu