Main ingredient: 500g of swordfish

Accessories: 3g of salt, 1 piece of ginger, 3 cloves of garlic, 20 peppercorns, 2 tablespoons of soy sauce, a few drops of dark soy sauce, vegetable oil, 1g of pepper, 2 tablespoons of jiangmai wine, 1/2 tablespoon of sugar, 1/2 tablespoon of Chenggong vinegar, 3g of white sesame seeds, 1 fine scallion, 1 bowl of water

Steps to do this:

1, remove the swordfish from the

2, with a little pepper, 1/2 tablespoon of rice wine, a few slices of ginger marinade for ten minutes;

3, with a small dish with a moderate amount of cornstarch, knife fish on both sides of the clap a little cornstarch;

4, the pot of oil, add the knife fish, frying over a low heat, frying until both sides of the golden brown when the sheng out of the standby;

5, frying pan put a little oil. burst incense ginger, garlic and peppercorns;

6, into the fried swordfish, gently turn the fish to absorb the flavor, along the side of the pan into the remaining rice wine, burst out of the aroma, then pour into a bowl of warm water to boil;

7, into the soya sauce, sugar, old soy sauce, vinegar and salt, high heat to boil, cover with a lid over medium-low heat to cook for 10 minutes or so;

8, cooking to a small amount of juice left, gently to the fish turn over, high heat juice to thicken can, do not collect too dry, stay a little juice dipping eat very positive; out of the pot, sprinkled with sautéed white sesame seeds and scallions can be decorated.