1, Stewed swordfish: Stewed swordfish with its head and viscera removed and cut into inches. Soak onion and ginger in water for ten minutes. Absorb the saury with kitchen paper and dip it in flour. Fry in the oil pan until both sides are brown. Add onion Jiang Shui. Add pepper, steamed fish soy sauce, soy sauce, sugar and cooking wine and bring to a boil. Turn to low heat to collect juice. Sprinkle chopped green onion after cooking.

2, fried swordfish: Swordfish soaked soft and washed to remove internal organs, cut off and control dry water for later use. Cut the onion, ginger and garlic in advance. Prepare a proper amount of starch, put oil in the pot and heat it to 80%. Wrap each hairtail with starch evenly, fry it in the pot until both sides are golden, and then remove it for later use. Heat an appropriate amount of oil in the pot, add pepper, star anise, fennel and dried pepper, stir-fry over medium heat until fragrant, add onion, ginger and garlic and stir-fry until fragrant, add 2 tablespoons of white sugar, 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine and liquor 1 spoon. 2 tablespoons oyster sauce. Soy sauce 1 spoon. 7 spoonfuls of vinegar. The fire fried the fragrance. Put hairtail in the pot, stew for 3 minutes on medium heat and add boiling water. If hairtail is not used, add appropriate amount of salt, and stew over medium heat until you are satisfied with the remaining amount of soup.

3, the practice of sweet and sour knife fish: after the knife fish is washed and removed from the intestines, it is cut into adaptive pieces, and it is marinated with cooking wine and soy sauce for about half an hour. Prepare ginger and garlic, prepare flour, evenly coat flour on both sides of the clean swordfish, and put a proper amount of base oil in the pot. After the oil is boiled, turn to low heat, and fry the swordfish covered with flour in the pan until golden brown on both sides. Put the fried saury on a plate for later use, take another oil pan, add ginger, garlic and stir fry. Put the fried saury into a pot, add salt, chicken essence and thirteen incense and stir fry. Add appropriate amount of water and simmer for about 10 minutes. After 10 minutes, add appropriate amount of sugar. Add proper amount of vinegar, and collect juice over high fire.

4. As one of the "Three Seasons of the Yangtze River", saury has extremely high nutritional value. Every100g of saury contains18.4g of protein and 4.6g of fat, in addition, it also contains phosphorus, iron, calcium, zinc, magnesium, vitamins A, B 1, B2 and other nutrients.