There are many ways to make scallops, but the way to do it is based on the width of the fish you eat. Like we buy back narrower small scallop, this kind of fish is suitable for deep-fried eating, the scallop fried golden brown crispy tender look, so that the knife fish body on both sides of the thorns can be fried crisp, only left in the middle of a big fish bone, eating no pressure, taste is also very fragrant. If you buy back or relatively wide thick swordfish, this is suitable for stew to eat, fish thicker, frying will not be very easy to fry through, marinade are not easy to taste, therefore, only boil stew, you can let the thick dun dun fish body meat into the flavor, eat and no fishy taste is delicious.

Raw materials: 2 swordfish, soy sauce 3 spoons, 1 spoon of soy sauce king, 1 spoon of friends, 1 spoon of rice vinegar, 3 spoons of rice wine, 10 grams of sugar, 3 star anise, 1 ginger, 1 section of green onion, 3 cloves of garlic, chili pepper dried 1, wheat flour appropriate. Method: 1, knife fish cleaned and cleaned are cut into segments, I use the knife fish is thicker, attributed to the special belt, this knife fish in the fish can be cut on the mouth, easy to taste. 2, do a good job of the knife fish with the first marinated in yellow wine for about 20 minutes, is the middle of the rolling a few times. Marinated knife fish on the top to get some wheat flour pat, not more, each piece of a thin layer on the line. 3, cool pan with a little oil, put the knife fish pieces, WenHuo fried, the knife fish on both sides of the frying a golden look, sheng out reserved.

4, the pan left a little oil, burst incense cut into small pieces of onion and garlic and dried chili peppers, in the put into the star anise fry down. 5, the bowl converted to Yi pump 3 tablespoons, soy sauce king 1 tablespoon, friends 1 tablespoon, 1 tablespoon of rice vinegar, 3 tablespoons of rice wine, sugar 10 grams of mixing. 6, pan-fried cutlass fish poured into the stir frying seasoning seasonings of the frying ladle, into the frying of the seasoning sauce, in the put into the bowl of boiling water, covered with the lid of the pot over a medium flame and stewed for 10 minutes. 7, the final stir fry sugar color! In the sprinkle into the point of green onion can be. Tips: when frying fish, you have to wait for one side of the fried stereotypes before turning over, so that the fish is not easy to crack. In the cooking stew, rolling once to many times, do not have to often rolling, in order to avoid the bottom of the paste, to be able to fifty K pot. After pouring in the seasonings, heat them in, cold water will affect the flavor. Seasonings are salty, salt should be considered discretionary put or did not put, in order to prevent over-salted.