1, prepare the ingredients used and clean them separately.

2. Slice the ginger and cut the green onions into small pieces for later use.

3, swordfish cut off the head with scissors, clean the internal organs, clean them, cut them into small pieces and drain the water.

4. Put the onion, ginger, black pepper and salt into a bowl and mix well with the swordfish.

5. Add 1 spoonful of cooking wine, 1 spoonful of soy sauce, grab it by hand and marinate it for 10 minute to remove fishy smell.

6. Remove the ginger slices and onion segments from the pickled saury, and wrap a thin layer of starch on both sides.

7. Pour an appropriate amount of vegetable oil into the pan, heat it over low heat to 60% heat, and put chopsticks to bubble.

8. Put the saury covered with starch into the pot, fry until the pasta is set, turn it over, fry the other side until golden, drain the oil and remove it.

9. After frying, put some dried peppers and pepper granules to fry, and put them on the table together, which is crispy and delicious.