Cooking Steps

1. 

   Step1:Autumn swordfish wash. Dig out the internal organs. The authentic way of eating is with internal organs. But I still can't accept this way of eating. So, I dug the internal organs. Then slash the fish sideways. Wipe the whole fish with coarse salt. Marinate for 10 minutes. Can salt particles be seen in the picture? Why coarse salt? Because crude salt is not easy to change. Salted food will not be too salty for a short time. Put 2 pieces of ginger in the belly of the fish. It can go fishy.

2. 

   Step2:The pot is hot. Hot oil. Slide the next two pieces of ginger. Then put the fish down to fry. How to fry fish without breaking its skin? That's right. At the beginning, the fish skin was quickly fried. Then, the fish skin was turned on. Continue to fry. Be patient. Once it's cooked, turn it over.

3. 

   Step3:Flip. Look. Is the fish skin complete? The other side uses the same method as before. Fire first, then small fir

4. 

   Step4:OK. You can cook it. I went to the fish's head. I think it looks a bit scary. Hahahaha. It's delicious to eat like this after leaving the pot. You can squeeze some lemon juice to make it smell fishy. My lemon is used up, so it's free. It's better to rub some radish mud with the soy sauce. I'm lazy to rub radish, so I'm free. Put the chopsticks in to have a look. The skin is crispy. The meat and gravy are inside. Perfect condition.