500g saury, pork belly, chopped green onion, ginger slices, garlic slices, white vinegar, cooking wine,

Appropriate amount of salad oil, chicken essence, soy sauce and pepper powder.

Steps:

Buy saury from the market, wash it and cut it into pieces, marinate it with cooking wine and ginger juice for 20 minutes, and drain it for later use.

Slice pork belly, onion, ginger and garlic for later use.

Hot pot cools oil.

First, fry the swordfish in a pot until both sides are golden brown.

Add onion, ginger and garlic until fragrant, add pork belly slices and spray with a little white vinegar.

Add soy sauce, salt, pepper powder and sugar to taste, add water and bring to a boil.

Prepare a little leek foam.

Master the temperature and time.

Add leek foam before cooking.

Take out the pot and put it on the plate.

Change the angle.

Tips

Stewed swordfish at home, sprayed with vinegar, not only deodorizes but also makes it tender.

The practice of stewing swordfish at home

Materials:

Saury 1 strip, onion, ginger and garlic, 2 rice peppers, pepper aniseed, sugar, vinegar and cooking wine.

Appropriate amount of salt, chicken essence, coriander 1 tree and soy sauce.

Steps:

The swordfish is cleaned and cut into pieces;

Prepare onion, ginger, garlic and rice pepper;

Heat oil in the pot and add saury to fry until both sides are golden;

Pick out the spare;

Burn oil in the pot and saute pepper, aniseed, onion, ginger, garlic and rice pepper;

Add soy sauce, sugar, vinegar and sugar to a bowl of water;

Add swordfish and stew.

When the soup is a little, add salt, chicken essence and sprinkle with coriander powder.

Dish and serve.

Tips

The swordfish is fried first and then stewed, which is fragrant and tender.