Accessories: 50 grams of wheat flour

Seasoning: 15 grams of yellow wine, 5 grams of salt, 75 grams of peanut oil, 75 grams of each

How to deep-fry the Yellow River swordfish:

1. Remove the entrails of the swordfish from its mouth, remove the gills and rinse it well, and then marinate it with yellow wine and salt for 20 minutes. Peanut oil, medium heat until 60% hot, the knife fish evenly coated with flour, into the frying pan for 2 minutes until cooked when removed;

3. When the oil temperature rises to 90% hot, into the knife fish, a touch of golden brown when removed from the plate, outside the peppercorn salt on the table that is complete.

For more information on deep-fried Yellow River swordfish, see Mint.com Food Library/shiwu/qingzhahuanghedaoyu