Salted salmon with sweet bean paste

Chinese
pottery
Wakiya Tomoko
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Salted salmon are pre-salted, but to adjust the flavor, sprinkle a little salt before baking. The key is to cook the skin crisply and then gently cook it.
Cooking time: 20 minutes
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How to make it
1

Lightly sprinkle salted with salt before using. Place a frying pan with 1 tablespoon of salad oil over medium heat and grill the salted salmon through the skin. Once the surface is cooked, add 1 tablespoon of salad oil and slowly fry the skin.

2

Turn the flesh over and when the surface changes color, remove the frying pan from the heat, take it out on kitchen paper and cook it with the remaining heat.

3

After cleaning the frying pan, add the shredded scallops and turnip berries cut into 1cm squares. It's a good idea to make it a little stronger than the soup.

4

Add water-soluble potato starch and thicken it. Add the chopped turnip core, mix and remove from heat.

5

Place salted salmon in a bowl and pour the bean paste from [4] to complete.

Ingredients for 3 people

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