Steamed swordfish(qing zheng dao yu )
Steamed swordfish
Introduction:
"The difficulty in making this dish lies in the initial processing of swordfish. The scales of the swordfish can be eaten, and the viscera and gills can be twisted out of the mouth of the fish with chopsticks instead of rifling
Production steps:
Materials required:
Swordfish: 500g
Lard: 20g
Salt: 4 g
Ginger slices: a little
Scallion: a little
matters needing attention:
Production difficulty: ordinary
Process: steaming
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Qing Zheng Dao Yu
Steamed swordfish
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