Fried Swordfish

Name: Fried Swordfish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g swordfish; 50g Washing salt (large grain salt); A few pieces ginger; 3 cloves garlic; 1 shallot; 1 tsp White vinegar; 1 tablespoon Cooking Wine

by Sleepy monkey

4.9 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Swordfish lives in the sea. It is fatty, delicate and fragrant. It is a characteristic of Yingkou area. However, its spinyness brings a lot of trouble to eating. At this time, frying swordfish can effectively solve this problem.

Ingredients

500g Swordfish
50g Washing Salt (large Grain Salt)
A few pieces Ginger

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3 cloves Garlic

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1 Shallot

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1 tsp White Vinegar
1 tablespoon Cooking Wine

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Fried Swordfish

1. Wash the swordfish head and guts

2. Add green onion, ginger, garlic, cooking wine, white vinegar, salt and marinate for about 2 hours

3. Code the marinated arrowheads and place them in a ventilated place for one day. Air-drying has two advantages. On the one hand, it removes the water from the fish, so there will be no oily batter when frying. On the other hand, the air-dried fish will be more crispy after frying.