White Pine Salmon

White Pine Salmon

　　White Pine Salmon

　　There are many dishes made with salmon in Northeast China, and “White Pine Salmon” is just one of them. The salmon meat and pork fat are minced together, placed in a bowl, mixed with a little chicken broth, scallions, and minced chili peppers, then two egg whites are added and stirred until well combined. Add salt, MSG, and cooking wine, stir evenly, and shape into small oval patties about 1 cm thick and 4.5 cm wide. Place them on a plate for later use. Beat two egg whites into a meringue-like foam, mix in an appropriate amount of starch to combine. Heat a wok over high heat, wipe it clean, add oil, and heat until it reaches 40–50% temperature. Lightly dust the fish patties with flour, coat them thoroughly with the egg batter, and place them in the warm oil. Fry over low heat until both sides turn a silvery white. Remove, drain the oil, and place on a cutting board to slice into strips or diamond-shaped pieces. Arrange on a plate and sprinkle with a little salt and pepper to serve. The finished dish has a silvery-white color, neat shape, crispy yet tender texture, and a delicious savory flavor.