Dry Fried Salmon

Dry Fried Salmon

1. Wash the salmon pieces and drain the water (cut the salmon meat into thin slices to make sashimi, the salmon bones and tail pieces can be fried or boiled in soup, one fish and two are very good)

2. Put the drained fish pieces into a basin, add a small amount of salt and chicken powder

3. Pick up the basin and repeatedly toss the fish cubes, let the salt penetrate the fish evenly, and marinate for a while

4. Add 1 tablespoon of starch and mix well. (The purpose of adding starch is to make the starch wrap the salmon's umami taste, and the shape will look good when it is fried, and it will have a crispy taste when it is fried)

5. Let stand for a while after adding starch

6. Pour oil in hot pan, add salmon pieces and fry slowly over medium heat

7. Fry until browned on both sides, ready to eat

Tips:

The purpose of adding starch to the marinated salmon is to make the starch wrap the salmon's umami. It looks good when it is fried and has a crispy taste. The whole process is medium-to-small fire. It is easy to fry and change color when the heat is high. Be patient no matter what kind of fish is fried. , Slow work produces fine work, and it can be cooked in about 20 minutes.