"Swordfish" is also calledYellow-spine fishand Yellow-ear fish, etc. There are many names for it, so if you know what it is, you know what fish it is.The preparation of swordfish is similar to that of other common fish. Here, it is clear that this fish is very easy to cook.

Swordfish preparation: StewTofu

IngredientsPreparation

Swordfish, tofu, scallions,Gingerto taste.

Method steps

1. Cut the tofu into pieces, fry the fish in a pot, then add scallions and ginger to sauté;

2. Add water, bring to a boil over high heat, then reduce the heat and simmer for 20 minutes, then transfer toa pot;3. Add the tofu, cover and simmer for a while, then add salt to taste.Swordfish preparation: Braised SwordfishIngredients

Swordfish, ginger, scallions,

Soy sauce

, red wine

Chili peppers,salt, soy sauce,grapeswine, oil to taste.Method steps1. Clean the swordfish, slice the ginger and red chili peppers, and chop the scallions;2. Heat oil in a pot, add the swordfish and fry until golden brown, then add ginger, chili peppers and scallions to sauté;

3. Add the appropriate amount of water, add

wine, soy sauce, sugar, and simmer over low heat for 20 minutes, then boil over high heat;

4. Add the appropriate amount of salt and serve.

Swordfish preparation: Steamed SwordfishIngredients5 Swordfish,

eggs

to taste,chicken broth, scallions and ginger to taste, a little rice wine.Method steps

1. Clean the swordfish and eggs, and beat the eggs, add a little salt, and pour in the chicken broth;

2. Add ginger slices and scallion leaves to a bowl, and place the fish on the ginger and scallion leaves;3. Pour the prepared egg liquid into it, and cover with plastic wrap;4. Steam in a pot, and add a little soy sauce when serving.Swordfish preparation: White Sauce SwordfishIngredients

Swordfish to taste, scallions, ginger, garlic, dried chili peppers, salt, sugar, rice wine,

black pepper

to taste, a little oil.

Method steps

1. Prepare the swordfish, soak in water and dry, slice the scallions and ginger;

2. Heat oil in a pot, add the fish and fry until the surface is golden brown, then add ginger and garlic to sauté;

3. Then pour in the rice wine, add water to cover the fish, add salt, dried chili peppers and scallions;

4. Simmer over medium heat for 10 to 15 minutes, then boil over high heat, addsugarand simmer until the soup thickens;

5. Then remove the fish, remove the scallions from the soup, add black pepper and mix, and pour over the fish, and sprinkle with scallions.

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