Salmon stewed with seasonal vegetables and ham
Tip: Friends in China can buy some slices of winter bamboo shoots. I am short of materials here, so I use canned bamboo shoots.
Recipe Recommendations
- the salmon 3 pieces
- onion one
- bean sprouts several
- soy sauce appropriate amount
- yellow wine appropriate amount
- black pepper appropriate amount
- sugar appropriate amount
- salt appropriate amount
- starch appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Salmon stewed with seasonal vegetables and ham
1
Add soy sauce, rice wine, black pepper, sugar and salt to marinate for 2 hours. Salmon is very fishy, so add more rice wine.
2
You can use a little salty hoof meat, mainly to add flavor, and cut it into small pieces (you can also use ham or bacon instead).
3
Chop the onions.
4
Bamboo shoots and bean sprouts are ready-made, wash on the line.
5
Heat the oil over high heat, add the onions and saute until fragrant.
6
Add the shredded pork with salty hoof, stir fry a few times.
7
Then let it look like bamboo shoots and turn it over a few times.
8
Finally, add the bean sprouts and turn them a few times. Out of the pot.
9
Add a small amount of oil over medium heat, add the salmon pieces, and fry the front and back until 50% done. Leave the salmon in the pan. (LG likes to eat noodles that are a little burnt, so it takes a little longer to cut them)
10
Add onions, shredded hoof, bamboo shoots and bean sprouts, and cover with salmon pieces.
11
Add hot water, cook over high heat for a few minutes, add salt and sugar. Don't cook it too long, the fish will get old easily. Tip: Gently use a spatula to move the materials in the pan a few times or shake the pan. Don't use a spatula to scoop and turn it over, as it will easily shovel the fish into pieces.
12
Thrust and collect the juice over high heat. Spread the fish meat on top of the vegetables and juice and serve.