Dry-fried river swordfish

Dry-fried river swordfish, also known as anchovy, roasted fish, yellow qi, knife country, hairtail, scorpion, scabbard, sea swordfish and so on. Panjin, as one of the homes where river swordfish swim, naturally has a unique flavor in eating. The raw materials of dry-fried river swordfish are 500g Panjin river swordfish, 2g red and green pepper, 2g chopped green onion and 2g yuan onion. 2 grams of salt for seasoning, 5 grams of monosodium glutamate, 3 grams of pepper, 10 grams of delicious food, 5 grams of white vinegar, 10 grams of carved wine and 8 grams of chicken powder; When making, the river swordfish is marinated in seasoning for 15 minutes, 10 grams of seasoning oil is put on the iron plate, and the river swordfish is fried on the iron plate to be golden on both sides, and then red and green pepper, chopped green onion and scallion are added. The fried river swordfish is golden in color and dry and fragrant in taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)