Spicy spicy swordfish

CHONGQING'S SUMMER IS VERY HOT, AND IT'S NOT GOOD TO HAVE A HOT APPETITE, SO BY THIS SUMMER WE'LL HAVE TO COOK PORRIDGE AND HAVE A NICE LITTLE FRIED FISH. SWORDFISH IS A COMMON FOOD FOR OUR FAMILIES. DON'T LOOK AT IT AS A SMALL FISH, BUT IT'S QUITE HIGH IN OIL. AND BECAUSE IT IS FED BY PLANKTON MICROORGANISMS, THE ACCUMULATION OF LESS HEAVY METALS, THE DOUBT OF THE CONTAMINATION OF DIOCIN, FISH HEAD, FISH EYE NESTS RICH IN FISH OIL, AND VERY CHEAP PRICES. AS LONG AS IT'S FRESH AND COOKING, IT'S DELICIOUS. FRIED FISH ARE SIMPLE, AND FISH ARE MADE WITH A LITTLE SALT, WASH AND DRY, AND THEY DON'T STICK A POT IN A FIRE. BECAUSE FISH PROTEIN IS SO HOT THAT IT COAGULATES IMMEDIATELY, SO BE CAREFUL NOT TO REACT IMMEDIATELY, AND THE FISH THAT IS FRIED WITH FRAGRANCE, WITH A BIT OF CHILI ON IT, WITH A FEW LEMONS, A BITE, A BITE, A LITTLE BIT, A LITTLE BIT, IT'S NOT GREASY AT ALL, BUT IT'S SMOOTH, CLEAN AND TASTEFUL. TREASURE FISH CONTAIN ABUNDANT PROTEINS, FATTY ACIDS, WHICH ARE ANALYSED TO CONTAIN UNSATURATED FATTY ACIDS SUCH AS CARBOHYDRATE (EPA) AND DHA, WHICH ARE INDISPENSABLE TO THE HUMAN BODY, AS WELL AS INHIBITION OF HYPERTENSION, MYOCARDIAL INFARCTION AND ARTERIAL SCLEROSIS