The squid is only delicious with salt and black pepper, and the dish is a fusion of rich onion sauce and Pu'er tea, which is fried to the mouth of the fresh squid. The combination of Chinese and Western is simple and delicious.
When I was going to cook this dish, I found that the salmon steak was finished. I used the haddock steak that was peeled and peeled.
After thawing the fish, sprinkle a little salt on both sides and let the fish “water out”. This step not only removes the fishy smell, but also makes the fish steak more tasty.
A small piece of Pu'er tea cake, covered with a kitchen paper or cling film, crushed with a rolling pin. I don't have a bottle for a rolling pin.
Let the fish ribs on both sides of the pudding
Add a teaspoon of oil to the pan, add the fish and shallots, and fry slightly. After discoloration, turn over the surface, and immediately add Shao wine, soy sauce, and sugar to a small fire.
Receive juice, out of the pot.
Personally, it is strongly recommended to use Alaska black salmon steak as much as possible. But if you are afraid of greasy, you don't have the fish shoes on your hand. You can use any white meat steak instead. However, the time of frying must be relatively shortened. It is not good to eat when it is too old.