The main method of cooking saury is grilling. Ingredients: 3 pieces of saury (or prepare according to personal needs) Seasoning: 1 tablespoon of wine, a tablespoon of salt, a little pepper. Method: 1. Wash the saury, apply seasoning and marinate slightly (about 10 minutes). 2. Place on the grill and bake until cooked. 3. When eating, you can add a little lemon juice. Tips: 1. The fish does not need to be disembowelled. When digging out the gills, you can use chopsticks to insert and remove the internal organs. 2. Brush a little oil on the grill before putting the fish so that the fish skin will not stick to it when you remove it. 3. During the baking process, you can sprinkle a little salt on the fish skin to make the grilled saury taste more fragrant. Ingredients: 4 pieces of saury, 1 lemon Accessories: 1/4 tsp of salt Method: 1. Wash the saury, use paper towels to absorb the surface moisture; heat a dry pan, dip a paper towel in a little oil and spread it evenly on the bottom of the pan . 2. Put the saury into the pot and fry until the belly fat flows out. Turn the pot and fry the head and tail slowly. Turn over and fry again. When cooked, take it out. Drain the ingredient A and squeeze in lemon juice. .

Tip: The saury is slightly dry in texture but sweet in taste. It is a very popular delicacy. Just add a few drops of lemon juice to make it taste more delicious. Even if you eat this dish alone, it will not make people feel uncomfortable. Braised saury First of all, thank you for your support of the warm-up oysters. This time, let’s take an official entry, braised saury. Because saury (also called hairtail, the name is different in different places, not too verbose) is different from other fresh sea fish, basically They are all frozen when they are bought, so the freshness cannot be compared with fish in bamboo shells, so the method is to braise it in order to remove the fishy smell and make it delicious. This is the basic explanation, here are the steps and pictures. Ingredients: Swordfish Ingredients: 2 green onions, a small piece of ginger, 6 cloves of garlic Seasonings: sugar, white vinegar, cooking wine, salt, MSG, I grew swordfish in the East District

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I bought it from the Korean store wang

mart, which is next door to the Silver Bell in the East District. Pay attention here and read English when choosing. , be sure to buy this kind of Lu-colored packaging. There is also a red one that looks the same as it. It is salted and used for frying and eating. It must not be used for braised in braise, otherwise it will fail. Remember. I have also found swordfish in various stores in Silver Bell, but I don’t recommend buying it. The swordfish in Silver Bell is probably two times older than you have been in New Zealand. After the swordfish has melted, clean it and cut it into two pieces, and then use a knife to cut the fish meat. Make two cuts on the top to enhance the flavor (let me tell you, good saury actually doesn’t need to be like this, because the bigger the saury is not, the better. The domestic Dalian knife, also called Bohai knife, is the best, but it’s a pity that this one is not available. Korean products are pretty good. , it's okay, better than Japanese knives). Next to it is the flour prepared for frying the fish in the next step. I poured more, enough to coat your fish with a thin layer. Three, dip both sides of the saury in flour, thin Thin ones are fine, thick ones will affect the taste and presentation. After sticking, pour oil into the pan, and use the normal amount for cooking. Heat to 70%, then reduce to low heat, and fry both sides until golden brown. The purpose of this step is to remove the fishy smell and Set the shape. If you don't fry it, your fish will turn into a fishy and crumbly fish porridge. Fry the sticky noodles to this extent. Four, the main thing is here, making the sauce. This is the key. 80% of whether the fish is delicious or not. Here it is, Chinese food pays attention to the right amount of seasoning, so I just go by feeling, it’s about this amount,

Use a small rice bowl that you usually eat to put 2 spoons of sugar and 3 spoons of white vinegar (you can’t use aged vinegar if you don’t like it) Yes), 4 spoons of cooking wine, 3-4 spoons of soy sauce (I still recommend the fresh soy sauce sold in tofu shops, I don’t like to use light soy sauce, dark soy sauce, etc.), mix the above in a bowl (the spoon here refers to all (tablespoon, TBS), put a little base oil in the pot, heat it to 80% heat, pour in the fried fish, then pour in the mixed sauce, stir-fry a few times, add appropriate amount of green onions and ginger Slice and flatten the garlic. Use the same small bowl that was used to hold the sauce. Pour 2 bowls of cold water into the pot. Add an appropriate amount of salt and MSG. Cover the pot and simmer to collect the soup. Note that garlic is used to cook most fish. It is essential for vegetables and eggplant dishes. Everyone should know this. The water you pour in at the end must be cold water. Do not heat the water. For fish and meat braised and stewed, cold water fish and hot water are generally used. Speaking of meat, add cold water to a hot pot for fish and add hot water to a hot pot for meat. Otherwise, the taste will be affected, the fish will become fishy, ??and the meat will not rot easily. Okay, the saliva has dried up, and the fish should be ready, too. It should be noted that high heat is used throughout this process to collect the juice as quickly as possible.

Because the fish is almost cooked, the last step is to let the fish take in the flavor, so keep watching the pot. , be careful not to burn the bottom, usually 5-10 minutes is enough. Just master it yourself, I will serve it