Dry fried saury

Dry fried saury

Introduction:

"Autumn swordfish is good in quality and cheap in price. It is rich in protein and fatty acids. According to analysis, autumn swordfish contains unsaturated fatty acids such as EPA and DHA, which are indispensable to human body. EPA and DHA can inhibit hypertension, myocardial infarction and arteriosclerosis. Salt roast or dry fried saury are very popular with our family! It's good for dinner and a glass or two of wine! Its bone is little, meat is much, go down sweet sweet fat! Maybe some people think it's fishy. I also think it's fishy when I kill it and after frying it. But I don't feel fishy when I eat it, so I like it very much. "

Production steps:

Materials required:

Saury: 400g

Oil: right amount

Garlic: 4

Ginger: 8g

Soy sauce: moderate

Fish sauce: moderate

Vinegar: moderate amount (or lemon)

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh