2。 Beat eggs, and mix starch and flour 1: 1 into dry powder;

3。 The swordfish segment is wrapped in egg liquid and dipped in dry powder, and fried in oil pan to be golden yellow, and the oil temperature is higher, so it needs to be fried hard instead of cooked;

4。 In the high pot (pot), spread a layer of cabbage, and code the swordfish segments well and evenly;

5。 According to the number of fish, add rice vinegar, soy sauce, cooking wine, ginger slices, scallions, garlic cloves, star anise, dried peppers and pork belly.

Film, water, salt. Boil over medium heat and simmer over low heat 1 hour.

6。 Collect the soup properly. Load the plate.

7。 The key point is the amount of rice vinegar. More acid, less fish bones are not crisp.

Other fish can burn "crispy fish".