The Red Autumn Fish
By VicentaLakin
Today's theme is the swordfish, delicious. Swordfish, also known as mackerel fish, swordfish, etc., are finely rounded, blue in the back, silver white in the abdomen and yellow in the back of the kiss and tail. Autumn fish are one of the most representative autumn foods in Japanese cooking, the most common way being to cook the whole fish salt with white rice, tasting soup and radish mud。
Recipe Recommendations
- slightly spicy
- burn
- half an hour
- senior
Steps for The Red Autumn Fish
1
The swordfish wash and remove their internal organs in a clean spare。
2
The boiler is burned to the age of six and poured into corn oil and into the swordfish。
3
Fried to yellow on both sides to take the cut。
4
Add celery, carrots, a spoon of wine。
5
Add a spoonful of soy sauce。
6
The fire is coming out in a few minutes。
7
Enter, complete the chart. Homes eat。