Accessories: 50 grams of bamboo shoots, 25 grams of mushrooms (fresh), 36 grams of lard

Seasonings: 25 grams of yellow wine, salt, 1 gram of soy sauce, 50 grams of sugar, 5 grams of green onions, 5 grams of ginger, 5 grams of lard, 66 grams of lard, as much as possible

How to make braised swordfish

1. Wash the bamboo shoots, mushrooms, and cut into slices, respectively. p>

2. white scallions cut into sections, lard diced, ginger slices spare;

3. the knife fish (banded fish) scraping scales, fins, gills, in the anus across a small cut (cut off the fish intestines), with bamboo chopsticks from the gill opening into the abdomen, strangled out of the viscera, washed away the blood stains, chopped off the tip of the tail, with a clean cloth to remove the water, the fish on one side of the body smeared evenly with soy sauce (10 grams);

4. frying pan on a medium heat, add cooked lard (30 grams), and then add the oil (30 grams), and the oil is not used. Add cooked lard (30g), add swordfish (soy sauce side down);

5. Fry until light yellow, then turn fish over, add bamboo shoots, mushroom slices, diced lard, ginger slices, scallions, yellow wine, soy sauce (40g), sugar, salt, and water (to submerge the fish);

6. About 2 minutes;

7. transfer to a high fire, shake the frying spoon, until the marinade thickened, the pot into the dish is complete.

For more information on braised swordfish, see Mint.com Food Library/shiwu/hongshaodaoyu