Fresh calf salmon

salmon, which is one of the more common fish ingredients for Western food, may not be readily accepted by many, but they do have the highest nutritional value. But it's easy to eat raw food with parasites and microbes, so I like to do it myself. It must be ready to fire so that the nutrients in salmon are not destroyed. Triple fish contain abundant unsaturated fatty acids that effectively reduce blood resin and blood cholesterol, combat cardiovascular diseases and reduce the probability of heart attack deaths by one third by two meals a week. The meat has the function of retortment, spleen, warm stomachs and ingots, which can treat such diseases as wasting, oedema and indigestion。

Recipe Recommendations

the salmon 100g
asparagus 250g
onion 50g
lemon juice 3g
water starch 1 teaspoon
steamed fish oyster sauce 1 teaspoon

fish-flavored
fried
ten minutes
simple

Steps for Fresh calf salmon

The salmon and the onions are cut to bits, of which the salmon put lemon juice and water starch toch and pickle for a moment. The boiler is so hot that it will be released into the salmon when it is open, that when it changes colour, it will be released into cold water for half a minute with a leaking spoon。

The onion fragrance is put in the pan when it is burned to 60% heat。

We'll be ready to go

Added to the fish bellows, and then evened with salt and steamed fish oil。

Finally, just a little fresh water to boil the juice。