1. The salmon bones are marinated with a little salt and thirteen spices for preparation.
2. Cut the perilla into shreds.
3. Pour a little olive oil into the hot pan, and use kitchen paper to absorb the moisture before frying the salmon bones.
4. Fry both sides until golden brown and serve.
5. After frying the salmon bones, there will be a lot of fish oil. There is no need to put oil in the pan. Put the ginger in the pan.
6. Stir fry until the ginger shreds are a little burnt, add shredded perilla.
7. Stir-fry for a while, add a little huai salt and fry evenly.
8. Pour in the fried salmon bones.
9. Only need to stir evenly to turn off the heat and serve.
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