Steps

1. If using fresh salmon, sprinkle generously with salt and let it sit for about 3 hours before grilling. [The Key!]: Salted salmon can be used as is.
   🕒 01:07
2. Flake the flesh of 2 slices of grilled salted salmon (approx. 250g), removing any bones.
   🕒 02:15
3. Finely chop the skin of the grilled salmon.
   🕒 02:19
4. Finely mince the citrus zest. [The Key!]: Use your favorite citrus, such as orange or yuzu.
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5. Heat 400ml of White Sesame Oil in a frying pan over low heat. Add the flaked salmon flesh and the finely chopped salmon skin.
   🕒 03:01
6. Continue to add 40g of minced ginger, 40g of minced garlic, and 80g of minced green onion. [The Key!]: Adding ingredients with moisture when the oil is at a low temperature helps prevent splattering.
   🕒 03:11
7. Add 1 can (approx. 70g) of canned scallops along with their liquid. [The Key!]: This adds umami to the saltiness of the salmon.
   🕒 03:39
8. Heat and stir over medium heat. Once it starts to boil, add the chopped citrus zest and 10g of minced chili peppers. [The Key!]: Adjust the amount of chili peppers to your preference – more if you like it spicy, less if it's for children.
   🕒 04:34
9. Continue to heat, stirring occasionally and increasing the heat, until the moisture from the ingredients evaporates and the bubbles become fine.
   🕒 06:05
10. When the salmon's umami has infused into the oil and it's sizzling with fine bubbles, turn off the heat.
    🕒 07:47
11. After turning off the heat, add 2 tsp of granulated sugar, 1 tbsp of Cooking Sake (Rice Wine), and 1 tbsp of Shaoxing Wine. Mix well.
    🕒 07:49
12. Let it cool to room temperature, then transfer to a clean storage jar. [The Key!]: Storing with the oil covering all the ingredients prevents oxidation and extends shelf life.
    🕒 08:35