- 2 salmon steak *cut into three
- 1/2 onion *slice
- 1/2 celery *take a string and shredded
- 1/3carrot *shredded
- 1 block of lotus root（about 120g）*slice
- 1 tbsp flour
- 2 tbsp salad oil
- salt and pepper（a little）
- a)100ml dashi stock
- a)50ml vinegar
- a)2 tbsp sugar
- a)1+1/2 tbsp soy sauce
- a)1/2 red hot pepper
- a)1 bay leaf
1 Take away celery streaks and slice thinly.
Thinly slice the onions, peel and slice the carrots.
Peel the lotus root, slice it into thin slices, and wash it with water.
2 Cut the salmon into 2 to 3 pieces, season with salt and pepper, and leave for about 5 minutes.
Wipe off the water on the surface and sprinkle with flour.
3 Fried salmon.
Put the cooking oil in a frying pan and heat it over medium heat, then place the salmon with the skin side down.
After about 4 to 5 minutes, when the surface of the salmon becomes whitish, turn it over and bake it for another 1 to 2 minutes.
4 Wipe off excess oil and fry the vegetables.
When the onions and carrots are tender, add all the seasonings (a) and let them boil.
When the vegetables are cooked, turn off the heat.
5 Put the salmon in a deep bowl and sprinkle the soup stock and vegetables while it is hot.
When the soup stock is cold, put it in the refrigerator and leave it for 2 hours to half a day to enjoy it
* Can be stored in the fridge for 3-4 days.