1, we first need to go to the market to buy a fresh swordfish, in the swordfish to carry out the purchase of the market, the vast majority of the swordfish are frozen fish, this kind of swordfish try not to go directly to buy, because no one knows this kind of swordfish is not fresh. Therefore, I simply a way to choose, is to carry out the purchase of the knife fish, first look at the treatment of the viscera, in addition to the surface of the knife fish, is not still a lot of mucus. If the internal organs have long been quality become words, you do not buy directly, knife fish surface mucus a lot of words, do not go directly to buy. 2, buy back to the knife fish, we should take the head of the fish chopped off, put aside, and at the same time from the fish body to cut a knife, with the strength of the dorsal fins on the body of the knife fish pull off. With warm water to knife fish clean up, with a knife in the knife fish on both sides of some knife flowers, that should be beneficial to knife fish in the process of design, can be better into the flavor.

And to prepare the knife fish, chop it about 4 centimeters of the segment, and into the bowl reserved, at the same time to the knife fish to add two tablespoons of salt, and its a small amount of ginger, Dong Ru, two tablespoons of rice wine, and vigorously mix it, the knife fish to carry out the marinade to solve the problem. 3, to carry out the marination of the knife fish, be sure to catch and put it proportionate, so that can be effective in removing the knife fish in the strong fishy smell of the knife fish, knife fish, and the knife fish, and the knife fish. To carry out the marinade operation, rice wine is the key food, must add some more. Scallops marinated for more than 10 minutes, we should to the surface of the knife fish coated with a layer of tapioca starch, so that the knife fish in the case of frying to ensure that it is crispy outside and tender inside. Then out of the pot of boiling oil, add a small amount of vegetable oil in the pot, the temperature of 5 minutes after the cooked, to prepare the knife fish involved in the boiling oil, with medium heat gradually on it for slow frying, such as the knife fish on one side of the small fire frying golden brown, it must be turned over to the knife fish fried to both sides of the golden brown, and oil control water fishing up into the side of the reserved.

4, another pot of boiling oil, add a tablespoon of vegetable oil in the pot, the temperature 5 minutes cooked, prepared in advance appropriate ginger, shallots added to the pot, after frying the aroma, to the pot and then poured into a small bowl of cold water, and with the red will be the water boiled, and then to the pot to add a tablespoon of soy sauce, a tablespoon of soy sauce, the appropriate wine and its tablespoon of sugar, a small amount of salt and mix it well. Finally only need to prepare the knife fish, it is involved in the pot, and cover the lid to look at to carry out the stew for about 5 minutes, such as the knife fish is thoroughly stewed into the flavor, open the lid with the red on it to stir fry the color of sugar, such as the material juice after drying, you can make a good bit of the knife fish from the pot to set up a plate to carry out the taking. Tips 1, the knife fish to carry out the preparation in advance, be sure to buy the freshest knife fish, if the knife fish is not fresh words, do knife fish taste, must be very fishy. 2, the knife fish to carry out the frying, remember not to deep fry it, must remember to wrap a layer of wheat flour on the surface. 3, in the beginning of the material sauce, the material sauce ingredients accounted for the proportion of the ingredients, be sure to give the proportion of the proportion of the ingredients, to go to it to do. 4, the knife fish is a very fishy. 5, the knife fish is a very fishy taste. 6, the knife fish is not fresh words, do knife fish taste, it must be very fishy. 7, the knife fish is a very fishy taste.