Cooking Steps

1. 

   Step1:Remove the internal organs, head and tail of saury in autumn. Marinate with cooking wine for five minutes to remove the fishiness. Blanch the boiled water for a little while and take it up for us

2. 

   Step2:Cut radish into thick slices and onion into strip

3. 

   Step3:Stir fry the cabbage until it's white, add half the onion and continue for one minut

4. 

   Step4:Add water to the hot cabbage pot and add two slices of radish and kelp to cook slowly.

5. 

   Step5:Prepare the seasoning. (sugar - half spoon / chili powder - 1 spoon / Korean chili sauce - 2 spoon / soy sauce - 1 spoon / mashed garlic - 1 spoon / Ginger - 1 spoon pepper and salt - a little bit) mix with a little water at the en

6. 

   Step6:When the radish is cooked, put it into the saur

7. 

   Step7:Evenly spread the sauce on the autumn swordfish and simmer on low hea

8. 

   Step8:Add onion and scallion, and simmer for 5 minutes, then collect the juice

9. 

   Step9:It's finished.