Chinese Food
Japanese autumn swordfish
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I like autumn swordfish very much when I go to Japanese restaurant. I'll try to make it myself. It's delicious.
Cooking ingredients
Cooking Steps
Step1:After buying the fish, wash it first and drain it in the hollowed out basket.
Step2:Add cooking wine, five flavor powder, cumin powder and salt for seasoning after a little control and drying. I also estimated it.
Step3:Wait for 1 hour to marinate and drain. If the surface is not very dry, use a kitchen towel.
Step4:When the pot is heated, you can use your hands to feel the heat in your hands to refuel. Add ginger slices. Fry the saury in the dried water until golden yellow and then turn over. You can fry it more often, but it will be on a low heat. After leaving the pot, you can squeeze some lemon juice to taste better.
Cooking tips:Marinate ahead of time. Control the drying as much as possible. It's good for the later frying. The fish itself is not a big one. Fry it yellow and then turn it over a little more. The taste is very good. There are skills in making delicious dishes.
