Cooking Steps

1. 

   Step1:Autumn swordfish use their hands to dig the internal organs and flush the water. Put it in the plate and add the flour or sweet potato powder. Pour in the white wine and soy sauce. Powder can be put more. Use soy sauce and white wine to melt the powder and evenly smear it all over the fish.

2. 

   Step2:Mince the red pepper and garlic together. I used the stem of some sweet potato leaves in the picture. Parents can also fold some by hand or prepare scallions for use.

3. 

   Step3:Put the salted fish in the boiling oil pan and sprinkle salt (put more salt early, put the fish earlier to taste better, and then add water to cook) until both sides of the fish turn yellow. Remember to shake the pan to prevent sticking.

4. 

   Step4:Pour in white wine at high temperature, add chopped red peppers and garlic, and pour into the pan with soy sauce and shake for a few times to avoid sticking. Add water. The water level is almost over the fish. Cover the pot for about 6 minutes and scoop some soup with a spoon to feel the taste is not enough. If not, adjust the taste and add the prepared sweet potato stem to cover the pot until the edge of the pot cover is full of white smoke. Turn off the fire and prepare to start the pot. (if the onion is prepared, throw it into the fish soup before starting the pot, and the pot cover will not be covered.