Lemon-sharp swordfish
By VicentaLakin
The Japanese praise the taste of the swordfish: three cents, three cents, three cents sweet, one cent of their own. Swordfish, which is more common in Japanese food stores, have only gradually become food on the national table in recent years. The Japanese don't get rid of their insides. They eat the original juice. Different dietary cultures, it seems to me, are cleaner to eat fish than to remove their organs。
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Steps for Lemon-sharp swordfish
1
When the swordfish are unfrozen, they remove their aphids, their internal organs and their black mosaics, wipe their bodies with kitchen paper, and beat them four times each on both sides of the fish, so that they can taste easily when they are made. There's a little blue spot on the fish, and it's a mackerel。
2
Ginger goes to Pitches, picks up a bowl and puts it in olive oil, 10 grams of raw oil, 10 grams of platinum oil, 10 grams of white vinegar and 2 grams of salt mixed into pickled juice。
3
Swordfish are placed on tin paper with a small amount of olive oil and a proper amount of pickled juice on the side of the fish。
4
Put ginger in the belly of the swordfish and lay it under the swordfish if there's any left。
5
A proper amount of pickled juice is also painted on the other side of the swordfish。
6
After 30 minutes of salting, a proper amount of powder is sprayed and if you like it, you can spray it。
7
The swordfish was placed in the lower of the pre-heated oven, baked up and down at 220 degrees for 15 minutes, and turned out once in the middle。
8
When the swordfish is baked, it's taken out and squeezed with the right amount of lemon juice, and the remaining half of the lemon can be decorated and the lemon sliced into the fish。
9
The swordfish are well nourished and women eat more to combat ageing。Lemon-sharp swordfish Make Tips
One, don't forget to put gingers in the stomach. 2. The temperature of the oven is adjusted flexibly to the usual oven。