Back to the swordfish

By VicentaLakin

Back to the swordfish
Fallback fish and chowback meat are the same, but the taste is relatively better than the greasy chowback. You don't believe me, you'll see。

Recipe Recommendations

  • saury art. 4
  • Jiang 1 block
  • chives 1
  • garlic sprouts the 2
  • Pi County bean paste 1 spoon
  • red pepper one
  • green pepper one
  • salt 1 scoop
  • soy sauce appropriate amount
  • cooking wine 1 spoon
  • pepper appropriate amount
  • white sugar a little

Steps for Back to the swordfish

  • 1
    Prepare the main material for the swordfish。
  • 2
    Swordfish will be treated in their tails and cut into small pieces, added to a small spoon of salt, wine, raw peppers and a suitable amount of pepper to mix for 10 minutes。
  • 3
    Clean up the peppers。
  • 4
    Fill the oil in appropriate quantities, so that the fish can be rinsed dry and made to golden yellow。
  • 5
    To the golden fish。
  • 6
    There was oil in the pot, and there was an onion, and I suddenly improvised and added a spoonful of black bean。
  • 7
    It's not like I'm going to be able to do this。
  • 8
    Add a spoonful of soy sauce。
  • 9
    Finally, the fried little fish platters were even to the extent that peppers were cut off。
  • 10
    A small amount of raw and a small amount of white sugar suitable for their own tastes is added, so that the fire can be shut down with a smooth mix。
  • 11
    The finished product。

    • Back to the swordfish Make Tips

    Don't put too much bean petal sauce on your own, because the fish is pre-pricing, otherwise it's too free。

    Recipe Categories

    Recipe recommendation