The swordfish went to the end and the black membrane in the intestines and belly was also cleared. Cut into segments of about 2 inches.
Add wine (white wine), salt, and allspice for 15-20 minutes.
Onion, ginger, garlic and minced spare
Heat the oil into the pan. When the heat is 80%, fry the fish into the pan until it is golden brown on both sides (preferably fry until it is set and then turn the other side).
Another pot into the oil, 60% hot when the onion, ginger, garlic, incense, add spiced powder, soy sauce, cooking wine (white wine also), sugar, water.
Put in the fried fish section and simmer in the medium heat.
1. The black membrane in the belly of the fish is poisonous and must be cleaned and cooked. 2. If you want to eat the "white phosphorus" on the swordfish, you can first spit the fish and then fry.