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Boilded Salmon

Material:

Salmon meat 300 g, bamboo shoots 100 g, 2 - 6 red chilies, 1 egg, 1 soup spoon of rice flour, 1 tea spoon of salt, 2.5 tea spoon of pepper powder, 1 tea spoon of ginger powder, 1 tea spoon of garlic powder, 1/2 soup spoon of sugar, 1 soup spoon of vinegar, 2 soup spoons of light soy sauce, scallion 30 g, cooking oil 

Method:  
  1. Cut the salmon meat into chunks. Cut the chilies into small bits. Cut the scallion into pieces. Cut the bamboo shoots into strings. Mix the fish chunks, rice flour and egg white. 
  2. Cook some water in a pan. When the water boils, put the bamboo shoots in the water. Cook for 1-2 minutes with moderate oven. Move the bamboo shoots to a bowl.
  3. Warm 2 soup spoons of cooking oil in a pan. Put one half part of the chili bits and 1 tea spoon of pepper powder in the pan. Stir-fry with moderately quick oven for 1 minute. 
  4. Put some water in the pan. Cook with quick oven. Put the ginger, garlic, sugar, vinegar, salt and soy sauce in the pan. After the water has boiled, put the salmon chunks in the pan. Cook for 1 minute after the the water boils again. Move the food including the soup in the pan to the bamboo shoot bowl. Put the scallion pieces on the food.
  5. Warm 5 soup spoons of cooking oil in a pan. Put 1.5 tea spoon of pepper powder and the rest of chili bits in the pan. Stir-fry with moderately slow oven until the chili and pepper smell well. Pour the cooking oil, pepper and chili bits on the food in the bamboo shoot bowl.