Scorch
By VicentaLakin
Very few swordfish are available on the market in Qingdao, which is probably related to local ignorance of the swordfish, which I ate several times in hotels and never in the market; long time ago I didn't go to the supermarket, and there were so few people at the supermarket on Friday that I had to go to buy my wheat buds; and today it's a coincidence that there are swordfish in the supermarket at a price of less than $15 a pound, and in total I have put back six of them back for practice
Recipe Recommendations
Steps for Scorch
1
(b) The swordfish washes it under the water, cuts the gills in the middle with scissors, cuts the intestines in the lower part of the body, pulls them out with their hands, pulls out the intestines and washes them clean; this is how to keep the belly intact
2
Put all the materials in the ingredients, except oil, into the bowls, so that they are evenly mixed, with more salt than three fish stewed
3
Pour the sauce into the belly of the fish along with the acupuncture, and pour all the remaining sauce into the fish basin, so that each fish will be covered with sauce on both sides, and pickled for about 20 minutes
4
The oven is preheated at 200 degrees, the dish is covered with tin paper, and the swordfish is on the grill, before which both sides of the fish are painted with oil
5
The grill is placed on the grill, 200 degrees for 15 minutes, and when removed, slowly removes it from the grill, loads it up and starts