Materials? : a swordfish

It is described in detail in the practice behind the seasoning.

How to stew swordfish at home?

Clean the fish, remove the black film in the belly of the fish and cut into pieces.

Prepare a dish of flour, put a little more oil in the pan, soak the fish pieces on both sides of the flour evenly, and then fry them in the pan until both sides are slightly yellow.

Take another pan, add a small amount of oil, stir-fry ginger slices, aniseed and fragrant leaves, then remove the seasoning, add one tablespoon of sauce (sweet noodle sauce, soybean sauce, Zhuhou sauce, seafood sauce and Pixian bean paste), three tablespoons of yellow wine, one tablespoon of white rice vinegar, two small pieces of yellow rock sugar, and one tablespoon of light soy sauce. After mixing, add the fried fish pieces.

After ten minutes or so, the fish pieces are tasted, and the soup is collected by fire. Pick up the unwanted seasoning, sprinkle with coriander foam and decorate, and put it on a plate.