Pot Bao Salmon

Overview

Salmon is a precious specialty and famous freshwater fish in Heilongjiang Province. The meat is delicate in texture, delicious in taste, rich in protein and multiple vitamins, and has high nutritional value.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• students
• flour
• msg
• potato starch
• shredded ginger
• shredded green onions
• white sugar
• white vinegar
• salmon
• salt
• shredded carrots

Ingredients

Steps

1. 1 Wash and slice salmon. Take a small bowl of starch and use water to make a thick starch slurry. Spread a thick layer of starch slurry on the surface of the salmon fillet. Lightly coat the surface with flour. Make sauce: white sugar, white vinegar, salt, MSG. After tasting, determine whether the sweet and sour ratio is reasonable. Shred onions and ginger.

   

2. 2 Heat the oil in the wok until it is 60% hot, put the salmon slices into the wok one by one and fry. Take it out after it has just colored, and fry it until golden brown again when the oil is heated to 70% hot.

   

3. 3 Add the base oil, shredded green onions, shredded ginger and carrots to the wok, heat it and then add the sauce. When it boils, add the fried salmon and stir-fry twice quickly to remove.

   

4. 4 Plate. Charred on the outside and tender on the inside, with a sweet and sour taste, nutritious and delicious!