A piece of salmon bought at the supermarket has been peeled and stabbed. Wash it, use kitchen paper to absorb the water, put a proper amount of salt in the bowl, crush the black pepper, squeeze into the lemon juice, stir and spread on the salmon and marinate for half an hour.
Prepare a side dish with the time of pickled fish. The potatoes were peeled and cut into thick slices, and the small carrots were peeled and cut into pieces and steamed for 15 minutes. Prepare a small bowl of water and add a little baking soda to stir it. Wash with small cabbage, andrographis and mushroom water, soak it for 15 minutes, rinse with water, drain, and remove the mushrooms.
Take a small pot, add water and boil, add a little salt and small cabbage, cook for 5 minutes. At this time the potatoes and carrots have been steamed, the potatoes are crushed, and the carrots and ham are diced. Small cabbages are out of the pan, too cold water, all two halves.
Add a few drops of olive oil into the wok. When the oil temperature is 60%, the diced green onion is poured into the wok. Pour the mashed potatoes, ham and diced carrots and stir fry. Add some water from time to time to continue frying. In order to make the bean paste into a paste, 2 minutes out of the pot, bowling, and warming.
Add a few drops of olive oil to the frying pan, fry the marinated salmon, add the mushrooms, and fry the roots up. The salmon is on the front and back sides for one and a half minutes, one minute on each side. It doesn't matter if you fry for a long time. I like to fry old. The mushrooms are fried until they are naturally out of water. Fill the small holes in the middle and sprinkle the salt out of the pan. Plate the fried salmon.
Finally, the mashed potatoes are smashed into a spherical shape and the heart-shaped lotus is placed on the plate.