Raw materials: 3 pieces of swordfish (or as much as you want)

Seasoning: 1 tbsp wine, 1 tbsp salt, a little pepper.

How to make it: 1. Wash the swordfish and marinate it in the seasoning (about 10 minutes). 2. Put it on the grill and cook it until it is done. 3. Serve it with a little bit of lemon juice.

Hints: 1. You don't need to disembowel the fish, but you can use chopsticks to scoop out the gills and gut the fish. 2. Brush the grill with a little bit of oil before you put the fish on the grill, so that the skin won't stick to the skin when you take it off the grill. 3. Sprinkle a little bit of salt on the skin of the fish during baking, so that it tastes even better when it is ready to be grilled.

Ingredients:

4 swordfish, 1 lemon

Accessories:

1/4 tsp. salt

Methods:

1. Wash the swordfish and dry it with a paper towel; heat up a dry pan and coat the bottom of the pan with a little oil on a paper towel.

2. Place the swordfish in the pan and fry until the fat runs out of the belly, rotate the pan and slowly fry the head and tail, turn over and fry again, then serve when cooked, drain off the A ingredient, and squeeze lemon juice on it.

Tips:

The slightly dry, but sweet-tasting swordfish is a very plebeian dish, and just a few drops of lemon juice can make it even more flavorful, so you won't get tired of it even if you eat this dish on its own

Braised swordfish

First of all, thank you for the oysters for the warm-up dish, and this time we'll have an official entry, braised swordfish!

Two, the knife fish melt open, wash and cut into two sections, and then use a knife in the flesh of the fish on the knife in order to taste (here to say a few words, a good knife fish in fact do not need to be this way, because knife fish is not the bigger the better, the domestic Dalian knife is the best knife and called the Bohai knife, but unfortunately, the Korean goods are not good, but the knife is not good. No, Korean goods are not bad, can also be, than the Japanese knife strong), next to the next step in the preparation of fried fish flour, I poured more than enough to put your fish on a thin layer is enough

three, the knife fish on both sides of the flour, thin on the line, thick on the impact of the texture and appearance of the sticking of good after the pan poured oil, the amount of normal frying on the line, burned to 7% of the heat into the small fire, both sides of the frying into a golden brown, the purpose of this step is to deodorize and stereotyped, this step is to remove the smell and the shape of the knife fish. The purpose of this step is to remove the fishy and stereotypes, do not fry your fish will become fishy and crumbled fish porridge

Sticky surface

frying to this extent can be

four, the main event here, the sauce. This is the key, the fish is good to eat 80% is in this ah, Chinese food is concerned about the seasoning is the right amount, so I am also by feel, probably this amount, with the usual meals in a small bowl of sugar 2 tablespoons, 3 tablespoons of white vinegar (can not really vinegar can also be), 4 tablespoons of cooking wine, 3-4 tablespoons of soy sauce (or recommended tofu store sold a fresh soy sauce, I do not like to use soy sauce old soy sauce and so on), the above several in the bowl stirred well (here the spoon) refers to the tablespoon, tablespoon, TBS), the pan put a little oil, burned to 8 into the heat, pour in the fried fish, and then pour into the mixture of good sauce, stir fry a few times, add the appropriate amount of green onion, ginger, flattened garlic, with the sauce sauce sauce just to hold a small bowl of 2 bowls of cold water poured into the pot, and then add the appropriate amount of salt and monosodium glutamate. Cover the pot with a lid and let it simmer for a while to collect the soup. Note, garlic is to do most of the fish dishes and eggplant dishes essential, this everyone should know, and finally pour the water must be cool water, do not heat the water, for fish and meat braised and stewed practices generally have cool water fish and hot water meat, that is, fish hot pot with cold water, meat hot pot with hot water, or affect the texture of the fish will become fishy, the meat will not be easy to rotten. Well, the mouth also said dry, fish should be good, but also note that the process has been used in the fire, the purpose is to collect juice as soon as possible, because the fish has been fried almost cooked, so the last step is to let the fish into the flavor, so you have to look at the pot, pay attention to do not paste the bottom, generally 5-10 minutes is almost the same. I'm not sure if you're going to be able to get it right, but I'm going to be able to get it right now.