I believe many people like to eat saury. The so-called saury, which is what we often talk about, is not only very affordable, but also very good for people's health and has the effect of preventing hair loss. Old people and children can eat it. There are many ways to make swordfish, but one of our favorite ways is to fry swordfish. So how to make fried swordfish delicious? I'll introduce it to you today.

Materials required:

3 saury, 4/kloc-0 lemon, 3g salt.

Practice:

1 Wash saury, remove gills, put a chopstick into the belly of the fish and stir it.

2. Take out the internal organs of the fish, rinse and dry the fish. Draw a few proper lines on the fish.

3. Spread the salt evenly on the fish and marinate for about 5 minutes.

4. Put the base oil in the pot, and add the pickled saury about 8 minutes hot.

5. Fry until one side is golden, turn over and continue to fry until the other side is golden. Pour lemon juice while it's hot. Postscript:

1, fish's internal organs should not be removed like other fish, which will affect the taste.

2. When frying fish, the oil temperature must be slightly warmer, and the fish skin is not easy to break.

3. Leaching lemon juice will not only make the fish more delicious, but also remove fishy smell.

Fried swordfish is a home-cooked recipe, and the main raw material is swordfish; The process is frying, and the production is simple; If you have made this recipe, whether you succeed or fail temporarily, China Eating Network welcomes your comments on this recipe and also welcomes you to share your experience.

1, saury washed and drained for later use;

2. Ginger and garlic are chopped into powder, and onions are cut into sections for later use;

3. Pour the swordfish into a dish, marinate it with Jiang Mo, minced garlic, cooking wine, salt and onion for 15 minutes and then drain it;

4. After the pan is hot, add a proper amount of oil. When the oil temperature is 70%, pour in ginger and minced garlic and saute until fragrant. Add swordfish and fry until golden brown on both sides, then add chopped green onion and salt and pepper for a while.

Because the swordfish is prickly, it is also a good choice to fry the smaller swordfish-fry the swordfish until it is golden on both sides, and then gently press the chopsticks down from the head of the fish to separate the fish from the big bones. And those fried crispy fish bones are eaten together with the fish, which tastes fresh and crisp and has another flavor.

Through the above introduction, I think everyone has a certain understanding of the practice of frying knife fish. The nutrient content of saury is very high, and it is rich in protein. It not only promotes the physical formation of children. With the threat of heart disease. So it is a fish suitable for all ages. Therefore, it is very recommended that everyone eat saury.