Salmon stewed in red wine and salt

Published Jun 28, 2020 at 06:36am ET

Because I like salmon spines better in food grade. I often buy salmon spines and freeze them in the refrigerator. Friends say that its boring to stick them all the time and the risk of parasites... Well, if you think the ice is too long, its not suitable for stabbing. Thats the whole big thing.

Food Material List

1 Salmon 200g
2 Lard film 50g
3 ginger Appropriate amount
4 red wine 150ml
5 Mint Appropriate amount
6 Beijing onion, 20g
7 Carrot 20g
8 Black pepper Appropriate amount
9 Crude salt Two packs
10 onion 30g
11 Ben Qin 30g

Operational steps

1 Salmon with red wine, carrot, scallion, celery, salt taste, because salmon is not very tasty, it takes longer, I salted for more than six hours.
2 After pickling, take out the tin paper and spread it flat, and start feeding, first lard film, onions, carrots, mushrooms, salmon, and then reverse feeding mushrooms, carrots, onions, lard film. After laying it, pour some red wine juice for pickling and wrap it in tin paper.
3 Stir-fry the salmon in a salt frying pan (or a large casserole, if you want). Turn off the heat and wrap the salmon in salt. Bake for 15 to 20 minutes.
4 Bake salmon in another pot. Pour in about 40 ml of red wine, black pepper, mint, salt and mint.
5 When the salmon is baked, open the tin paper and put the mint leaf on the sauce.

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