A roasted knifefish
By VicentaLakin
It is common practice in the northeast to refer to fish as swordfish, a concept that is far too different from the swordfish in the Yangtze River. Swordfish can be cooked in a non-complicated way, with roasting, stewing, pots, etc。
Recipe Recommendations
- swordfish 500 grams
- oil 1 tablespoon
- salt 8 grams
- cooking wine 1 tablespoon
- onion ginger appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- simple
Steps for A roasted knifefish
1
Clean up the swordfish。
2
Cut to the appropriate size。
3
In the basin, salt, wine, onions pickled for about 30 minutes。
4
The grill is hot, and it's in a pickled fish section。
5
It's hot. It's on the surface. It's on the surface。
6
It's fine to have both sides of the fish section evenly。
7
Get out of the pan, and you can come to the table。A roasted knifefish Make Tips
One must be salted. If the salt tastes bad, you can make a little pepper salt with the table. 2. There is no grill, no sticky pot。