Ma Po salmon

Ma Po salmon

Introduction:

Production steps:

The first step: peel the salmon and cut it into 2 cm square pieces. Put it into a large bowl and mix it in the cooking wine. The egg white and dry starch are evenly mixed with hand, and marinated for about 10 minutes.

Step 2: wash the garlic and cut it into 4 cm long pieces, peel the ginger and cut it into pieces, wash the pepper and cut it into 2 cm long pieces.

Step 3: pour the oil into the pot. When the oil is 70% hot and you can see a little smoke coming out, turn it into medium heat. Pour in Pixian chili sauce and Laoganma Douchi chili sauce. Stir fry the flavor and red oil. Then turn it into high heat. Pour in green garlic and minced ginger, and then put in salmon pieces. Stir fry until the salmon pieces change color.

Step 4: add water (not more than 1 / 2 of the fish in the pot), bring to a boil, add soy sauce, cook for about 2 minutes, add water starch, and thicken with a shovel in the same direction (clockwise or counterclockwise).

Materials required:

Salmon: 500g

Egg: 1

Garlic: 2

Pepper: 2

Minced ginger: 2 tbsp (30g)

Dry starch: 1 tbsp (15g)

Cooking wine: 1 tbsp (15ml)

Pixian chili sauce: 2 tbsp (30g)

Laoganma Douchi chili sauce: 2 tbsp (30g)

Soy sauce: 1 tbsp (15ml)

Starch: 4 tbsp (60ml)

Note: if you don't have salmon, you can use salmon

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original