Pan-fried Salmon Steak(xiang jian san wen yu ba )

Pan-fried Salmon Steak

Introduction:

"Salmon is a kind of salmon. Norway has the largest production and great reputation. Salmon is rich in nutrition and sweet taste. It is one of the main raw materials for Japanese sushi and sashimi. It is said that it is rich in unsaturated fatty acids, which can effectively reduce blood lipid and cholesterol, prevent cardiovascular disease and diabetes. A doctor friend of mine said that salmon is the most suitable food for women. Its unsaturated fatty acids can eliminate the active biological substances that damage skin collagen and skin moisturizing factor, and play an anti wrinkle effect. Therefore, salmon is also a good food for beauty. If you buy salmon in the market, you should buy it with a dark color, because the color of salmon is directly proportional to its nutritional value. That is to say, the darker the color, the higher the nutritional value, and of course, the higher the value. "

Production steps:

Step 1: remove fish scales and wash, prepare potato chips and black pepper

Step 2: cut the fish into 1cm thick slices and marinate with salt and black pepper.

Step 3: add oil to the pan and heat it to 60%. If the potato chips are deep fried until they are cooked, take them out as a side dish.

Step 4: deep fry potato chips and set aside.

Step 5: leave the bottom oil in the pot, fry the ginger and scallion, then push the ginger and scallion aside, fry the salmon in the pot.

Step 6: when one side of the salmon is golden, turn it over and continue to fry the other side.

Step 7: fry both sides of the fish until golden, then you can get out of the pot.

Step 8: delicious salmon steak.

Materials required:

Salmon: 500g

Color chips: right amount

Black pepper: right amount

Ginger and scallion: right amount

Red onion: right amount

Salt: right amount

Olive oil: right amount

Note: it's not too difficult to make this dish. First, fry ginger and scallion to make their fragrance penetrate into the fish. When frying fish, open fire, high temperature can make the surface protein of fish solidify rapidly, and the fish will look good.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Jian San Wen Yu Ba