Pickled Pepper Salmon

Overview

Many people cannot accept eating fish raw. Salmon does have the highest nutritional value when eaten raw. If you are really not used to eating raw salmon, you can try the dish I made today. I modified the Norwegian salmon into Sichuan cuisine by adding pickled peppers. It tastes really delicious. I recommend everyone to try it once, because after I finished taking pictures, it almost disappeared before I could taste it! My husband’s final comment to me was simply that it tastes delicious. If you want to cook salmon deliciously, it still needs a little thought. If you eat salmon regularly, your risk of developing kidney cancer is 74% lower than those who don't eat salmon. The omega-3 unsaturated fatty acids extracted from salmon can eliminate active biological substances that damage skin collagen and skin moisturizing factors, and have anti-wrinkle effects. Salmon is one of the fish with the highest omega-3 unsaturated fatty acid content. Omega-3 fatty acids are essential substances for the brain, retina and nervous system. They have the effect of enhancing brain function, preventing Alzheimer's disease and preventing vision loss. It is said that two times per cycle can reduce the probability of death from heart attack by one-third. It also contains a substance called astaxanthin, which is a very powerful antioxidant

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• lunch
• chives
• coriander
• egg white
• light soy sauce
• pickled ginger
• pickled pepper
• pixian doubanjiang
• salmon
• black pepper
• garlic
• salt
• small pepper

Ingredients

Steps

1. 1 Preparation materials: 250 grams of salmon, shallots, coriander, garlic, pickled peppers, pickled ginger, hot peppers

   

2. 2 Cut the pepper into rings, cut the chives and coriander into mince, and cut the garlic into slices

   

3. 3 Chop the pickled pepper and pickled ginger into fine pieces

   

4. 4 Remove the scales from the salmon and cut into pieces, add black pepper, salt and egg white and marinate for a while

   

5. 5 Pour oil into the pot and heat it up. When the oil is hot, sauté the chili pepper, bean paste, pickled pepper, pickled ginger, onion and garlic

   

6. 6 Pour in the salmon and spread quickly

   

7. 7 Just shake the pot evenly and add 1 spoon of light soy sauce and 1 spoon of cooking wine

   

8. 8 spoon of oyster sauce, appropriate amount of salt, stir-fry evenly, put on a plate, sprinkle with minced coriander