Chinese roasted red salmon
By VicentaLakin
It's a simple, non-technical dish, enjoying the red eye effect of red salmon itself, while also enjoying the true taste of high-quality raw seafood. It's Chinese. It's Chinese
Recipe Recommendations
- sockeye 113 grams
- minced garlic 3 petals
- onion 1 piece
- Emperor Mushroom 1 flower
- steamed fish oyster sauce 10ml
- sesame oil 10ml
- honey 10 ml
- rice wine 10 ml
- salty and fresh
- roast
- ten minutes
- simple
Steps for Chinese roasted red salmon
1
The Emperor's mushrooms are chosen for the glory of red salmon, ha ha. I'm just kidding. It's mostly from the point of view of absorbing fish soup, the thicker the mushrooms are. But the price of the red salmon itself is a consideration
2
A group photograph of the main material selected. Onion slices, green slices of water and rolls. Red salmon, if you're wearing leather, go and skin it. Emperor mushrooms cut thick. The oven warms 200 degrees. degrees
3
LET'S MIX THE SPICES AND PICK THEM UP WITH THE FISH AND MUSHROOMS. RED SALMON'S NAME ISN'T FAKE. IT'S REALLY RED. IT'S NOT PS
4
Pick it up and do the drawings, mushrooms, salmon, garlic and onions. White
5
After 10 minutes of roasting 200°C in the oven, take out five minutes of static so that the internal heat can be used to make the final ripening, and get a little steamed fish oil on the table. Remember, it's only 10 minutes before it tastes good。Chinese roasted red salmon Make Tips
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