The radish swordfish

The fish is called a “slashfish” and belongs to a species of mackerel, which is produced in the south. Because of its low nutritional value, it was previously used as a “feedfish” and, in recent years, it has appeared on the market as marine fish stocks have decreased, but its food value cannot be compared to the value of “silver” . Swordfish, never ate. When the market was sold and the price was cheap, one package was dragged home. Following a consistent route, red fever and radish membership, the actual taste is better than fish. Squidfish is more woody and tastes just like green fish. One advantage is that little bones are available and Shen prefers to eat。

Recipe Recommendations

Knife pomfret art. 2
radish one
Jiang appropriate amount
garlic appropriate amount
green pepper appropriate amount
red pepper appropriate amount
oil appropriate amount
salt appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
steamed fish oyster sauce appropriate amount
white sugar appropriate amount
black pepper appropriate amount

salty and fresh
cook
three-quarters of an hour
simple

Steps for The radish swordfish

Garlic, ginger, pepper, pepper cut to the end

The radish is cut in thick. Four cents

Sniper is clean, skin cutter, a little salt on the table, a half an hour or so on

Take an empty bowl, put it in two spoons of wine, two spoons of raw, half a spoon of old, a spoon of steamed fish oil, a proper amount of white sugar, a small amount of black pepper mix to be used

Hot oil, mackerel and ginger

We're going down to the bottom of the mackerel

I'm pouring in the sauce

With a proper amount of water, it's the same as the fish

Put the carrots in, let the carrots be fully immersed in the soup

The fire boils to the thickness of the soup