Braised sweet potato stems cutlassfish Chop onions and slice green onions and cheongyang pepper diagonally. Sweet potato stem is stripped. Add salt to boiling water and add sweet potato stem to boil for 3 minutes. Rinse the boiled sweet potato stem in cold water. Put sake in rice water and soak saltfish for 20 minutes to remove fishy smell. Wash the cutlass in clean water. Mix the seasoning ingredients to make a sauce. Put sweet potato stem>galchi>seasoning sauce>onion in a pot. Pour the anchovy sashimi broth and boil for 10 minutes on a high heat Raise leek, Cheongyang pepper, and sprinkle with broth and cook over 10 minutes on medium fire.