Salted salmon with sweet bean paste

Lightly sprinkle salt on the salted salmon and let it soak in before using. Heat a frying pan with 1 tablespoon of salad oil over medium heat and fry the salted salmon skin-side down. Once the surface is cooked through, add another tablespoon of salad oil and continue frying the skin slowly

Turn the fish over and when the surface changes color, remove the frying pan from the heat, place it on a paper towel and cook it over the residual heat

Clean the frying pan and add [A], the flaked scallops, and the turnip cut into 1cm cubes. It is best to make the flavor a little stronger than the soup

Add the water-dissolved potato starch to thicken the sauce, then add the finely chopped turnip core, mix well, and remove from heat

Place the salted salmon in a bowl and pour the sauce from [4] over it to finish