Cooking Steps

1. 

   Step1:Cut salmon into two pieces. Marinate with black pepper, lemon juice and salt for 10 minute

2. 

   Step2:Wrap the pickled salmon with laver. It's better to wrap it with laver that has been put soft

3. 

   Step3:Heat the oil in the pan. Cut the mushrooms and red onion into pieces. Stir fry them in the pan. Season with salt

4. 

   Step4:Wrap the oil skin with water skin. Fold and roll the water skin for three times - low gluten flour 112G. High gluten flour 13g. White sugar 25g. Lard 13g. Water 63g. Egg 25g - low gluten flour 112G. High gluten flour 13g. Lard 125g. Butter 50

5. 

   Step5:Put the fried mushroom stuffing and macaroni on the pastry, and then put the salmon wrapped in lave

6. 

   Step6:Stick the remaining pastry strips on the surface of the pastry to make a grid. Then brush the yolk liqui

7. 

   Step7:Press the baking temperature 180 ° C in the stone kiln. Press to start preheating. After preheating, put in Wellington salmon. The time is about 17 minutes. Press the start key. After baking, the surface of the pastry is cash yello

8. 

   Step8:The skin, which connects with salmon, is permeated with fresh and tender gravy. It's crispy outside and tender inside. It's fragrant

9. 

   Step9:Finished product drawin