Generally, the swordfish we buy now is divided into two parts, with half head and half tail. Some diners like steamed swordfish, which makes the meat more full, while simple cooking methods can maximize the preservation of the original swordfish. When you move chopsticks, you usually dip a little fish juice first, and put a little fish in the incision position to feel this precious delicacy at the entrance. And if you savor it carefully, you will find that the most primitive in this memory is fresh, the meat is tender, the umami is tangy, and the taste is sweet and delicious. There are also diners who like to simmer saury into a mellow soup, and fully enjoy the delicacy of the soup in one gulp. Not only can you enjoy the fresh ingredients, but you can also get a double display of the delicacy from the saury soup.

the top ingredients must belong to those who know it, so as to give full play to its original flavor. When you enjoy it, you don't need to talk about it, let alone push a cup for a change. You only need focused eyes, satisfied smiles and nodding your head from time to time to highlight the freshness of saury ingredients. Although the fishbone in the fish is inedible, the mouth-watering delicious taste is covered on the fishbone with different shapes. This delicious tasting process is different from the hearty after a big meal. You only need to be gradual, step-by-step and meticulous to the nearest millimeter to enjoy all the delicious food on the fishbone. While satisfying the taste buds, you can also get some extra satisfaction by watching the clean fishbone on the plate. For this delicious food, Rachel will share a super classic approach, which will capture your heart in the first second of your entrance.

Sauté ed saury

Ingredients: saury, scallion, ginger, garlic, edible salt, cooking wine, spiced powder, yipin fresh and red pepper

Production process

1. Processing of ingredients

First, thaw saury, remove dorsal fin, clean it, cut it into sections, cut scallion into sections, cut ginger into slices, and slice garlic into plates for later use.

2. Frying

After heating the oil in the pan to 7% oil temperature, add a small amount of edible salt to taste during frying.

fry saury until both sides are golden brown.

3. Add materials

After frying until golden brown, add appropriate amount of edible salt, cooking wine, five-spice powder, and delicious food, then add prepared onion, ginger, garlic and red pepper, add appropriate amount of boiling water, and continue heating.

4. Collect juice

Turn to high heat, and stew until the juice is tasted. You can taste the salinity through the soup, or add other spices according to your personal taste, so as to make the flavor of saury more diversified.

So far, it is the whole production process of saury. After serving, the soup is rich, fragrant, tender and tender, and it is delicious. The surface of saury is covered with a layer of oil as thin as cicada's wings, instead of flowing through the exposed fish, it is crystal clear. After tasting the fish, accompanied by a spoonful of fish soup, the delicious ingredients have captured people's hearts within the first second of entrance.