1. Cut green onion into sections, slice garlic cloves, and cut ginger into small slices. Wash salmon with kitchen paper to absorb excess water. Sprinkle a little salt on the front and back of the salmon and marinate for 15 minutes
2. Drip a little oil into the frying pan, add the salmon, and fry on medium-high heat for 2 minutes with the skin side down.
3. Turn it over and continue frying for 2 minutes. Until the color of the fish becomes lighter
4. Take out the salmon and set aside. It is not easy to fry for too long. It is best if cooked on both sides and raw in the middle
5. Pour a little oil in the same pot, add the chopped green onion, ginger and garlic, and fry until the aroma is released.
6. Pour in water, steam the fish soy sauce, light soy sauce, and make the sauce. Add sugar to melt. The sauce ingredients can be adjusted freely until a satisfactory taste is obtained. It is recommended to be slightly saltier than the normal taste
7. After the sauce is adjusted, add the fried salmon. While cooking, use a spatula to pour the soup on the fish meat on the upward side, about 5 minutes
8. Finally, the fire collected the juice. Please feel free to control the consistency.
Tips:1. The fresher the salmon, the better.
2. Don't fry salmon for too long, otherwise the finished meat will be too dry and lose its fatty taste.
3. The amount of sauce can be used freely.
4. The final shovel soup must not be less, which can ensure that the fish is full of flavor on both sides.
5. It is recommended to leave some broth as a dipping sauce for fish meat, which can also be used with rice