Frozen swordfish can be made into sweet and sour frozen swordfish, with crispy skin and tender meat, sweet and sour taste, crisp and tender fish and sweet and sour juice, which is good for drinking and eating!

Materials:

500g frozen saury, garlic 10g, a piece of ginger, 2 shallots, aniseed 1 spoon, pepper 1 bar, corn oil 100ml,

Corn starch: half bowl, sugar 1 spoon, rice vinegar 1 spoon, extremely fresh soy sauce 1 spoon, soy sauce 1 spoon, yellow wine: half bowl, salt 1 spoon.

Steps of freezing knife fish in sweet and sour:

1, first thaw the frozen saury naturally, remove the head and tail, then clean it up and cut it into sections for later use.

2. Wrap the cut saury segments with corn starch and put them on a plate for later use.

3. Boil the oil from the pot. When the oil temperature is 40% hot, put the swordfish section into the pot and fry it.

4. After frying both sides golden, remove the oil control, and pour all the swordfish segments into the pot after frying.

5, then take a small bowl, pour in the right amount of rice vinegar, delicious, soy sauce, yellow wine, white sugar and mix well, and adjust to sauce for later use.

6. Pour pepper, aniseed, chopped onion, ginger and garlic into the pot, and then pour the prepared sauce into the pot.

7. Add half a bowl of water, cover the lid and bring to a boil.

8. Add a spoonful of salt to taste.

9. After the soup is thick, you can take it out of the pot and sprinkle it with chopped green onion.