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Steamed Salmon
Thick chum salmon fillets steam delicately until just opaque, dressed simply with soy and aromatics, a light preparation that honors the fish's clean flavor and flaky tenderness.
Instructions
- 1
Clean the mackerel and cut it into pieces, then add cooking oil, cooking wine, and sections of green onion.
- 2
Steam in the pot for 10 to 15 minutes (this is slightly salty in taste, no need to add more salt).
- 3
Take out and pour out the original soup, then pour in the sauce, and it can be served with various congees.
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Ingredients
Main Ingredients
- Salmonto taste
Auxiliary Ingredients
- scallion segmentsto taste
Seasonings
- Edible oilto taste
- cooking wineto taste