Scratch
By VicentaLakin
Swordfish are fatter, fish like to make them by frying or roasting, with a small fire, and they're fried to gold and yellow, and they pull out the fat of the fish's body and melt it back into the fish's meat, and then they pour it back into the lemon juice... ..a bite down, thumping, not greasy at all, and then they feel smooth, fresh and delicious。
Recipe Recommendations
Steps for Scratch
1
Get all the material ready。
2
The swordfish washes it clean and struts it in the belly。
3
The gills will be dragged out gently so they can be cleaned with the internal organs of the fish。
4
Slash the fish in a single slash。
5
Dry water with kitchen paper。
6
Add pepper powder and salt。
7
Add wine, shake it evenly, and make it for more than 20 minutes in order to taste it (and dry it with kitchen paper before frying)。
8
The hot pot is oiled, the hot is blown up with ginger。
9
And a single one in the pan。
10
It's two bars of gold and yellow。
11
Squeeze into lemonade。
12
Turn the pot gently so that lemon juice will be evenly wrapped in fish。Scratch Make Tips
1. The fish does not need to be gutted; when removing the gills, you can insert a chopstick and stir it around to easily scoop out the internal organs. This keeps the Pacific saury intact and does not affect the taste.
2. Before marinating the fish, it is best to drain the water or pat it dry with kitchen paper; this way, the fish will absorb the marinade better.
3. The Pacific saury will release some water after marinating, so it is best to drain off the moisture again or pat it dry with kitchen paper before frying; this ensures the skin does not break.
4. When the fish is first placed in the pan of oil, a crispy layer forms immediately; do not flip it at this time. After frying for a while, gently shake the pan to let the fish slide on its own.
5. For those who like spicy food, you can sprinkle in some chili powder or dried chili peppers.