Crispy yellow swordfish
Awesome Southern G22-1 Hong Kong-style soup pot. Although it is a soup pot, it is a great way to fry fish. It is very fuel-efficient, non-stick to the pot, and will not splash oil on the outside. When frying this fish, I only added a little bit of fish. It will not burn the pot at all, and it will not stick to the pot. You don't have to keep looking at the pot. As long as the heat is adjusted to the right place, you don't have to keep looking at the pot. The fried fish is golden and crispy. It's amazing!
Recipe Recommendations
- fresh fish appropriate amount
- refined salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- several hours
- ordinary
Steps for Crispy yellow swordfish
1
Moderate amount of fresh yellow swordfish.
2
Do not wash fresh fish, sprinkle with appropriate amount of salt first.
3
Add appropriate amount of cooking wine to the fish.
4
Mix the fresh fish sprinkled with salt and cooking wine well and marinate for two hours.
5
Remove the viscera and scales of the marinated fish, clean it, and control the moisture.
6
Southern G22-1 Hong Kong-style soup pot, cold pan to cool the oil, heat on high heat until the oil begins to smoke, change to a suitable fire, and stop for a while.
7
Put fresh fish that controls water into the pan.
8
Fry for a while, gently shake the pan, and the fish will also shake, indicating that one side has been fried. Turn the fish over and fry the other side.
9
After frying both sides, remove and serve on a plate.