Wash the fish with salt water first, and then put it in cold water with a little vinegar or pepper and bay leaves. You can add half a salt to 5 Jin of water and soak the live fish in salt water, which will enter the blood through two gills. 1 hour later, the fishy smell will disappear. Ginger also has the function of relieving the fishy smell. Adding ginger when the fish is almost cooked can not only flavor, but also alleviate the fishy smell. 1. Steamed saury Ingredients: 2 sauries (weighing about 400g), 5g cooked ham slices, 25g bamboo shoots, 4 water-soaked mushrooms, 50g diced lard, 20g Shaoxing wine, 5g refined salt, soy sauce 1g, sliced onion and ginger, 50g chicken soup. Features: the skin is white and oily, the duck meat is red and tender, the skin is fat and the bones are fragrant, which is extremely delicious. Production method: 1. Scrape the scales of saury, insert two bamboo chopsticks into the fish's stomach from the gills, roll out the internal organs and gills, wash them with clear water, blanch them in a pot with 80% heat, take them out, gently scrape the mucus off the fish with a knife (don't scratch the skin), then wash them with clear water, and cut off the fish's tail at two-thirds of the fish's body with a knife for use. 2. Put the swordfish neatly in the soup basin, smooth the bamboo shoots on the fish, put the ham slices on the bamboo shoots, then add the mushrooms, diced meat, scallion and ginger slices, add salt, soy sauce and Shaoxing wine, and put them in the cage for about 10 minutes. When the fish is cooked, take them out immediately, remove the scallion and ginger slices, and pour the marinade. 2, white fried swordfish silk cuisine: raw materials: 300 grams of swordfish. Water-soaked mushrooms 10g, green leafy vegetables 10g, egg white 20g, ham 15g. Shaoxing wine 20g, onion ginger juice 10g, refined salt 2g, water starch 15g, monosodium glutamate 1.5g and lard 500g (actual oil 100g). Production method: wash the swordfish, batch the fish on both sides, lay the skin flat on the chopping board, pat the fish gently with the back of the knife to make the fishbone stick to the skin, scrape the fish off with a knife and chop it into pieces, add Shaoxing wine, onion ginger juice, salt, egg white and water starch, stir evenly, and pour it into a funnel made of kraft paper. Heat the wok, add the cooked lard, when the heat reaches 30% (about 66℃), slowly squeeze the minced fish in the funnel into the oil pan, take it out after it is cooked, and replace it with 4 cm long segments. Shred the ingredients, stir-fry in the original pot, add wine, refined salt, onion and ginger juice, chicken soup and monosodium glutamate, pour in shredded fish, shake the wok, thicken with water starch, pour in cooked lard, turn over the pot and plate. 3. Roasted saury raw material: 1. 2 saury: 2. 3 tablespoons soy sauce: 3. 2 tablespoons of wine: 4. 1 tablespoon sugar: 5. 3 tablespoons of water: 6. 1 tablespoon of white powder: 1. After the saury's belly is cut open, the middle bone is removed, and the back is still connected. After the abdomen is cleaned, the tail is removed. 2. Mix soy sauce, wine and sugar and soak in saury for ten minutes. Before cooking, put a little white powder on both sides. 3. Marinate and bake in the oven. When there is no oven, you can put two spoonfuls of oil in the pot and fry the saury until both sides are yellow. 5. Pour the marinade into the pot, add three tablespoons of water, cover the pot and cook for five minutes, turn over halfway, then boil and dry with high fire. 6. Sprinkle the fried white sesame seeds on the dish. 7. Note: The frozen cattail only needs to be put into the oven to heat the saury. 4, saury crispy roll material: 2 saury, soy sauce 1/2 tbsp, wine 1/2 tbsp, pepper 1/4 tbsp, shredded onion 3 tbsp, shredded ginger 1 tbsp, shredded mushrooms 2 tbsp, tofu coat 2 pieces, 4 cups of fried oil. 2. Marinate with soy sauce, wine and pepper 10 minute. 3. Lay the skin of saury flat, with shredded onion, shredded ginger and shredded mushroom 1/4 in the middle, and roll the tenderloin into a tube by hand. 4. Tofu coat is divided into two parts. Wrap 3 fish rolls with half a piece (put a little batter on the fish rolls) and make four rolls. 5. Heat the oil until it is medium-cooked, add the fish roll, fry for one minute on medium fire, and then fry for one minute on high fire. After draining the oil, cut each fish roll into three pieces, put it in a plate and dip it in pepper and salt. 5. Frozen onion with saury, 3-4 slices of soy sauce, 2 tablespoons of sugar, 1 teaspoon of salad oil. Bowl practice: 1. Wash the fish, cut off the belly and fins, remove the internal organs, and cut into fish segments with index fingers. 2. Boil the oil in the fish section, fry it and take it out. 3. Stir the remaining 2 tablespoons of oil, add soy sauce and sugar, and cook until it bubbles. Add 1/2 bowls of water to the fish, and cook on low heat until the water is dry to 1/2. 6. Raw materials of fried yellow river saury1000g. 25 grams of refined white flour. 20g of Shaoxing wine, 5g of refined salt, 200g of peanut oil, and 0/0g of salt and pepper/kloc. Method: Take the viscera of saury out of the mouth, wash the gills, add Shaoxing wine and refined salt to taste, add peanut oil to the wok, when the heat reaches 60% (about 150℃), evenly wrap a layer of refined white flour on saury, put it in an oil pan and fry until it is slightly yellow, and take it out. When the oil temperature rises to 90% (about 220℃), put it in. Features golden color, crisp outside and tender inside, better to dip in salt and pepper. 7. Smoked saury raw materials: 500g clean saury, 50g Huangshan Mao Feng tea, 200g crispy rice, 0/0g pepper/kloc, 0/50g onion/kloc, 0/0g ginger/kloc, 5g refined salt and 50g sugar. [Method] Wash saury, put it in a bowl, add refined salt, Shaoxing wine, ginger slices (pat pine) and chopped green onion for about 30 minutes, and soak the tea with 50 grams of warm water; Put the crispy rice in an iron pot (crushed and spread evenly), sprinkle with white sugar, pepper and tea (even juice), pour into the pot, put the iron wire grate on it, spread the onion, spread the pickled saury neatly on it, cover the pot, simmer with strong fire until it smokes, and take it out for about 5 minutes. Brush the fish with sesame oil and put it on a plate. [Features and key points of production] This dish is golden scales and jade fat, shiny, rich in tea fragrance and tender in meat. When making, just pay attention to the heat. 8. Baked saury materials 3 saury (or prepared according to personal needs) seasoning wine 1 tablespoon, salt 1 tablespoon, and a little pepper 1. Wash saury, apply seasoning and marinate slightly (about 10 minute). 2. Put it on the grill and bake for 20 minutes on medium heat. You can drop a little lemon juice when you eat. Key tip: 1. Fish don't need caesarean section. After the gills are taken out, insert them with chopsticks and dig out the internal organs. Brush a little oil on the grill before you put the fish, so it won't stick to your skin when you take it off. 3. You can sprinkle a little salt on the fish skin during the baking process, and the baked saury is more fragrant. 9. Double-skinned saury is characterized by complete fish shape and can be eaten without thorns. The raw materials are saury, cooked pork fat, cooked ham slices, cooked ham powder, spring bamboo shoots, water-soaked mushrooms, egg white, coriander powder, Shaoxing wine, refined salt, monosodium glutamate, onion and ginger slices. In the production process, the saury is scraped off its gills and fins, and a knife is cut across the anus with bamboo chopsticks. Lay the fish skin flat on the chopping board, pat it gently with the back of the knife to make the fine spines stick to the fish skin, then scrape off both sides of the fish skin with water on the knife surface, chop it into minced fish, put it in a bowl, add cooked pig fat, egg white, refined salt, monosodium glutamate, Shaoxing wine and appropriate amount of water, evenly divide it into four parts, spread it on the meat surface of four swordfish skins, and then fold the other side of the fish skin into its original state. Put the pot on high fire, scoop in chicken soup, add monosodium glutamate and refined salt, thicken it with water starch after boiling, pour in cooked lard and pour it on the fish.