Salted salmon with sweet bean paste

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.

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.

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.

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

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

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- salted salmon
- 200g
-
- salt
- A little
-
- Salad oil
- 2 tbsp
-
[A]
- Scallion oil
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- A little
-
- sugar
- A little
-
- Pick it
- A little
-
- Scallops
- 20g
-
- Used separately into turnip
- 1 piece
-
- Water-soluble potato starch
- 2 tbsp