Cooking Steps

1. 

   Step1:Before making, we need to marinate salmon first. So the processing of marinade is priority. Two spoonfuls of miso. Pour in the wine. Mix the sweet taste with Weilin. Pour in a little Japanese sake. Adjust to the taste you like. Not too thin. A little thick. Because we need to apply it to salmon mea

2. 

   Step2:After the marinade has cooled and thickened, spread it on the salmo

3. 

   Step3:Wrap fish and marinade with plastic wrap. Refrigerate for about 30 minutes

4. 

   Step4:Start the Panasonic steaming oven. Select the steaming and baking function. The fish with steam will not be too firewood. Keep the humidity

5. 

   Step5:This time, I found a glass plate with high temperature resistance. I poured the Frozen Salmon and marinade into the plate. Sprinkle black pepper, sea salt, fresh onion rings, and other spices on the surface. Top of the salmon. Put a piece of good butter (10g). It's easy to use and simple

6. 

   Step6:You can see the internal situation through the visible glass door. About 10 minutes (flexible adjustment according to the thickness of the fish). I've finished the steaming and baking. It's really more moist than the pure baking

7. 

   Step7:Dish. Drizzle with sauce. Steam and bake the fresh salmo

8. 

   Step8:Plug in the trumpet - about the way of brewing. The Panasonic steaming oven can also be operated, because it has constant temperature fermentation function. If you want the wine to be more sweet and full-bodied, you can consider making one by yourself through the Panasonic steaming oven in advance.