Sauted salmon tail with Citronella and pepper

Sauted salmon tail with Citronella and pepper

Introduction:

"This is an innovative dish that combines Chinese and Western cuisine, Yunnan cuisine and Hunan cuisine. Some time ago, I searched for the fresh minced citronella, but I found a bottle of Carrefour's citronella sauce. I'm so glad! I read some materials on the Internet, and many people make fresh citronella into citronella sauce to preserve and use. Since it is a competition of innovative dishes, I boldly combine Yunnan cuisine with Hunan cuisine in this dish. Hunan cuisine has a good mass base in China. The element of Hunan cuisine is added to Yunnan cuisine, which is more easily accepted by consumers and easy to promote. The slightly spicy jing'er Tiao pepper is used for chopping pepper, which has a slightly sweet aftertaste and a soft spicy flavor. As a matter of fact, this dish gives off a wonderful fragrance when it comes out of the pot. Citronella and chopped peppers blend very well and match very well. Like beef and xihongjian, they are all very brilliant because of each other. "

Production steps:

Materials required:

Salmon tail: 1

Wrinkled pepper: 1

Cooking wine: 30ml

Chopped pepper: 15g

Minced garlic: 8g

Soy sauce: 15ml

Citronella sauce: 15g

Minced ginger: 5g

Chicken powder: 3 G

matters needing attention:

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: Vanilla