500 grams of saury, 30 grams of pork belly, mushrooms 1 flower, a little green pepper, a little coriander, a little red pepper, a little salt, 3 tablespoons of raw tobacco, half a tablespoon of old tobacco, oyster sauce 1 tablespoon, vinegar 1 tablespoon, 2 tablespoons of sugar, 3 tablespoons of cooking wine, 30 grams of rice wine juice.

Steps of braising swordfish in soy sauce

1. The swordfish is eviscerated, washed and cut into sections, cut on both sides of the fish, and marinated with salt, cooking wine and soy sauce for 20 minutes.

2. Slice chopped green onion, ginger and garlic, green pepper and mushrooms. Dice the pork belly and remove the floating foam.

3. Put the oil in the pot. When the oil is hot, dip the saury in a layer of raw flour, then fry both sides of the oil until golden brown, and control the amount of oil.

4. Leave the bottom oil, stir-fry onion, ginger and garlic, and then add chopped pork, mushrooms and pepper. Then add raw oyster sauce, vinegar, sugar, cooking wine and 4 tablespoons of water.

5. After the soup is cooked, add saury and rice wine juice and set fire to it for 20 minutes.

6. After tasting, change the fire to collect the juice, sprinkle with green pepper and a little miso.

7. Put a little coriander powder when serving.