Ingredients: ginger powder, onion, pepper, oil, saury, garlic, salt, bean paste 1 spoon, fresh flavor, a few drops of vinegar, water and coriander.

Practice: 1. The saury is cleaned, washed and cut into sections.

2. Put a proper amount of oil in the pot, add a few prickly ash to fry, add chopped green onion, ginger powder (the little man can't eat ginger), minced garlic, salt, a spoonful of bean paste, a few drops of vinegar and fry together, then add a proper amount of water.

3. Finally, put the swordfish section in, cook and boil, add the coriander section when the soup is almost dry, and take it out of the pot.

Braised swordfish

Ingredients: 250g of swordfish, 5g of dried dough powder, 20g of pig oil ding, 20g of soy sauce, 20g of winter bamboo shoots, 2g of sugar, 0/5g of cooking wine/kloc-0, 5g of monosodium glutamate1.5g of onion, 5g of refined salt1.5g of cooking wine.

Practice:1.Mix 5g of dry dough powder with water10g to make wet dough powder. Slice the ginger, shred the onion, shred the winter bamboo shoots, and dice the pig oil.

2. Scrape the scales of saury with bamboo pieces, dig out the gills, then put a pair of chopsticks into the belly from the gills, and roll the fish intestines out with chopsticks. Because the saury skin is thin and the meat is fine, it is not appropriate to cut open the internal organs with a knife. After taking out the internal organs, squeeze the fish from the neck to the tail by hand, and squeeze out all the blood left in the fish belly. Then wash with clean water, and then dry the water with a clean cloth.

3. After one side of the fish is coated with soy sauce, put it in a pot of warm lard and fry it into light yellow; Don't fry the side without soy sauce. Then, put shredded bamboo shoots, ginger slices, shredded onion, cooking wine, white sugar, diced lard and the remaining seasonings such as soy sauce and salt into the pot, and then add a little water. First, bring the fish to a boil over high heat. When the fish is half cooked, add cooked lard, then move it to low heat. When the pot is about to take off, add monosodium glutamate and the prepared dough powder, and hook it to serve.

Fried saury

Ingredients: saury (2 pieces), clear chicken soup (half bowl), ginger (4 pieces)

Seasoning: oil (5 tbsp), abalone juice (2 tbsp), soy sauce (1 tbsp), cooking wine (1 tbsp), and sugar (1/2 tbsp). Method:1.Wash saury, cut off the head and tail, and cut open the belly to remove it. Ginger is shredded for use.

2. Put the saury into a bowl, add 1 tbsp soy sauce, 1 tbsp cooking wine, 1/2 tbsp white sugar and a little shredded ginger and mix well. Let the saury soak in it and marinate for 20 minutes.

3. Pour 5 tablespoons of oil into the pot and heat it. Pour the saury and the marinade into the pot, turn to low heat and fry for 5 minutes. Shovel the saury from time to time to avoid sticking to the pot.

4. Pour in half a bowl of clear chicken soup and 2 tablespoons of abalone juice, cover it and simmer for 5 minutes on medium heat, then turn on high heat to dry the soup, and you can get out of the pot.