Methods/steps:

Cut the swordfish into appropriate lengths, remove the internal organs, remove the fins, clean it and put it on a plate.

Prepare a proper amount of onion, ginger and garlic, then sprinkle a proper amount of salt on the washed saury, grab it evenly and marinate it for about 15 minutes.

Brush the pan, dry the water, pour in the right amount of oil and heat it. Put the pickled hairtail into the pan and fry on both sides.

When the sea swordfish is fried until both sides are golden and basically cooked, add a bowl of water to the pot, cut appropriate amount of ginger slices and minced garlic, and add appropriate amount of soy sauce, vinegar, sugar, thirteen spices and cooking wine in turn.

Stew for a few minutes to collect the soup.

Finally, put the saury into a plate and sprinkle with chopped green onion.

Precautions:

When frying saury, turn it frequently, or it will stick easily.