Salt-boiled swordfish
By VicentaLakin
IN JAPANESE, THE SANMA AND THE SAM ARE PRONOUNCING LIKE PEOPLE WHO THINK YOU'RE A BIG FAN. PEOPLE
Recipe Recommendations
- saury a
- Cucumber slices in sauce appropriate amount
- salt appropriate amount
- lactone tofu half a box
- kimchi appropriate amount
- lemon appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Salt-boiled swordfish
1
Prepare the food
2
The swordfish washes, removes the larvae, drains the fish's surface and water in the fish's belly, rubs salt on the surface and inside the fish's belly, pickles it for 15 minutes
3
Pickery takes 15 minutes! Make the best of your time, make some gravy first! Super sweet and sweet wood and tofu! Tofu removes the irregular part and cuts the small squares of prejudice
4
Put a little perfume in the sauce, a little mustard or sesame shoes, you can put it in yourself
5
The salted Kitchen uses paper to dry up the blood water and to prevent cracking and splashing during frying. Hot pot, oil, fish. It can start with a fire for one minute, then with a medium fire for about three minutes, then with a slow fry for about three minutes, and then with a single fire for another minute, with a small fire for three minutes, and a yellow one on both sides。
6
And finally, I'll put on a nice lemonade for the swordfishSalt-boiled swordfish Make Tips
COOKERS RECOMMEND: ZHAO USES AN ELECTRIC WAFFLE. THE BOTTOM OF THIS POT IS EVENLY HEATED. Q: SHOULD WE BREAK FISH BELLY? A: SOME OF THE LITTLE PARTNERS SAY FISH CAN KEEP THEIR BELLY UNBREAKABLE, SO THEY CAN KEEP THEIR ORIGINAL TASTE. BUT ZHAO THINKS IT'S BETTER TO GET RID OF THE BELLYFISH, TO BE CLEANER, TO BE PICKED UP。