Name: Pickled Pepper Salmon
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g salmon; 1 piece Egg white; 1 tablespoon salt; 2 pieces parsley; 4 cloves garlic; 15g Bubble ginger; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Black pepper; 1 tablespoon Soy sauce; 2 pieces Chives; 2 pieces Red pepper; 15g Pickled peppers; 30g Peanut oil; 1 tablespoon Cooking Wine; 1 tablespoon Oyster sauce

Pickled Pepper Salmon

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Many people cannot accept raw fish. Salmon is indeed the highest nutritional value when eaten raw. If you are really not used to eating salmon raw, you can try this dish I made today. I added Norwegian salmon to pickled pepper and improved it into Sichuan cuisine. The taste is really delicious. I recommend everyone to try it once, because I make it. After the photo is taken, there is almost no time to taste it! My husband’s concluding remarks were simply “delicious”. To make salmon delicious, you still need a little thought. If you eat salmon regularly, the risk of kidney cancer is 74% lower than that of people who don't eat salmon. The omega-3 unsaturated fatty acids extracted from salmon can eliminate the active biological substances that damage skin collagen and skin moisturizing factors, and play an anti-wrinkle effect. Salmon is one of the fishes with the highest content of omega-3 unsaturated fatty acids. -3 fatty acids are indispensable for the brain, retina and nervous system. They have the effects of enhancing brain function, preventing Alzheimer’s disease and preventing vision loss; it is said that two cycles per cycle can reduce the probability of death from a heart attack by three. One part. It also contains a substance called astaxanthin, which is a very powerful antioxidant.

Pickled Pepper Salmon

1. Preparation materials: 250 grams of salmon, shallots, coriander, garlic, pickled pepper, pickled ginger, red hot pepper

2. Cut peppers into rings, chop chives, coriander into mince, and garlic into slices

3. Pickled peppers and pickled ginger mince

4. Remove the scales and cut the salmon into pieces, add black pepper, salt, and egg to marinate for a while

5. Pour the oil in the pot and heat it up. When the oil is hot, sauté the red hot pepper, bean paste, pickled pepper, pickled ginger, onion, garlic

6. Pour the salmon into quickly and loosen

7. Shake the pot evenly, add 1 spoon of light soy sauce, 1 spoon of cooking wine

8. 1 tablespoon of oyster sauce, appropriate amount of salt, stir fry and put on a pan, sprinkle with coriander

Tips:
1. Because oyster sauce, bean paste, pickled pepper, and pickled ginger all contain salt, add additional salt as needed;
2. In order to ensure the best taste and no loss of nutrition, salmon meat does not need to be fried particularly well, and the final frying time does not need to be particularly long;
3. Salmon is suitable for all ages, especially for patients with cardiovascular diseases and mental workers.