Detailed production steps of braised saury 1. Wash and slice bamboo shoots and mushrooms respectively; 2. Cut the onion into sections, dice pork suet and slice ginger for later use; 3. Scrape the scale of saury (hairtail), remove fins and gills, cut a small mouth horizontally at the anus (cut fish intestines), stretch bamboo chopsticks into the abdomen from gills, wring out internal organs, wash away blood stains, cut off the tail tip, absorb water with a clean cloth, and evenly spread soy sauce on one side of the fish (10g); 4. Heat the frying spoon on medium heat, add cooked lard (30g) and saury (soy sauce facing down); 5. Fry until light yellow, turn the fish over, add bamboo shoots, mushrooms, diced meat, ginger and onions, and add yellow wine, soy sauce (40g), sugar, salt and clear water (submerged fish); 6. Add cooked lard (36 g) when it is cooked with high fire, and simmer for about 2 minutes with medium fire; 7. Move to Wanghuo again, shake the frying spoon, and when the marinade thickens, take the pot and put it on the plate.