Garlic mackerel
By VicentaLakin
Swordfish are rich in protein and fat, and tastes good. Swordfish tastes bitter, but a lot of people don't remove them, but I'm not used to eating them, so I do it when I cook. This time it's garlic, because old justice likes garlic, and it goes with it. If you can accept something with internal organs, you can wash and cook directly。
Recipe Recommendations
- saury 500G
- garlic of 2
- pretzel appropriate amount
- cooking wine a little
- lemon slices a little
- Jiang 1 block
- oil a little
Steps for Garlic mackerel
1
Swordfish clean up2
Chon went to wash the slices3
Cut the swordfish a few times4
It's all taken care of. Move5
Put some tin paper on the grill6
Put it in a half-hour pickle. Fish7
It's 200 degrees, 20 minutes. Noodles8
We'll prepare garlic when we're baked9
It's a cold pot10
It's all golden11
The roasted swordfish take out the plate12
Just pour the good garlic on it。Garlic mackerel Make Tips
When fresh swordfish are bought home, if they are not eaten immediately, they will be packed in the freezer room with a membranes and cooked as soon as possible within 1-2 days. If placed in a freezer room, it can be kept for three months or even longer, with reduced taste. You can cook, cook, cook, cook, cook, choose the way you like to cook, if you can accept that you can wash and cook with your organs, and eat with a little lemon juice. It doesn't take long. Half an hour。