Chinese Food
Sauteed autumn swordfish
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Ma Ma is very fond of grilling swordfish recently. Finally, she decides to try it on her own. After buying a fresh fish, I found that the oven was put at home, but the man was in the shop. OK. How can I be so strong that I can't be defeated by this difficulty. It can't be roasted. It can be fried. It's OK to have a pan. Ha ha ha. Salt? Or PU Shao?. Tangle ah ~ finally decided to double-layer creative.
Cooking ingredients
Cooking Steps
Step1:After processing the internal organs of the autumn swordfish. A few cuts on the body. Convenient to taste. The fish is too long. Cut it in half.
Step2:Put salt and white wine on the fish. Put some chopped ginger and garlic. The fishy smell of autumn swordfish is really important. It's better to add white wine to remove the smell. Marinate for 20 minutes.
Step3:Mix a sauce. Sauce + cooking wine + sugar + ground black pepper. Stir well. Today's four fish. The sauce is a little lighter. It can be increased according to personal taste.
Step4:Put the oil in the pan, put the fish in the pan, and fry slowly over medium heat for a while. After frying on both sides for a while, add the sauce one spoon at a time. It's easy to be burnt because of the sugar. Remember to turn the heat down until all the sauces are added. Cook for a while more, and dry the sauce in the pan. No need for MSG. It's fresh enough. Sprinkle scallio
Step5:Finished product. It tastes great..
Cooking tips:There are not many viscera of saury in autumn. It's usually not handled when you go to a restaurant. It's better to eat by yourself. There are skills in making delicious dishes.
