Tools/Materials: 2 swordfish and 200g Chinese cabbage.
Onion, ginger, garlic, salt, monosodium glutamate, dried red pepper, pepper, star anise, spiced powder, starch, sugar, vinegar, cooking wine, soy sauce, oyster sauce and oil.
The saury is cleaned, drained and chopped into pieces. Add a little salt, spiced powder and cooking wine and marinate for 20 minutes.
Wash the Chinese cabbage with water, control the moisture, and cut it into sections about 10 cm long and about 5 cm wide (no special requirements, the size is according to personal preference).
Clean the dried red pepper with water, control the moisture, and cut it into sections with an oblique knife. Cut the onion, ginger and garlic for later use.
Put a spoonful of starch in the bowl, add water and hook it into a sauce.
Put salt, monosodium glutamate, sugar, cooking wine, soy sauce, a little vinegar in a bowl filled with onion, ginger and garlic, add water, and mix into juice.
Sprinkle the salted saury with proper amount of starch and mix well.
Heat the oil in the pan, and put the swordfish in a small fire to fry until it collapses. Fry until the surface is brown, and take it out for later use.
Heat the oil in the pot again. After the oil is heated, add star anise and pepper until fragrant. Add the fried swordfish.
Add the mixed juice, add the dried red pepper and cook for a while. Then add Chinese cabbage, add water, water and Chinese cabbage can be leveled, and the fire is boiled and simmered.
After the Chinese cabbage is stewed, add a spoonful of oyster sauce and monosodium glutamate, and turn to high heat to collect the soup.
When a small amount of soup is used, add the blended thicken juice. When the thicken juice is thick, turn off the fire.