1. Ingredients: 3 saury, 1 egg, 2 tablespoons of starch, 1 piece of ginger, 4 cloves of garlic, 5 dried chilies, appropriate amount of chopped green onion. Seasonings: dark soy sauce, light soy sauce, oyster sauce, cooking wine, salt, mature vinegar, sugar, pepper, and cooking oil in appropriate amounts.

2. Remove the internal organs of the saury you bought and clean it. Then cut off its head and cut the body into small pieces and put them in a bowl for later use.

3. Prepare the ingredients. Shred the ginger, slice the garlic, and cut the dried chili into two sections. Cut them all and put them in a bowl for later use.

4. Put half of the shredded ginger into the saury, pour in a tablespoon of cooking wine and a small spoonful of edible salt, mix well with your hands and marinate for 15 minutes.

5. Make another bowl of sauce. Pour half a tablespoon each of dark soy sauce and mature vinegar, one tablespoon each of light soy sauce and oyster sauce, a small spoonful of sugar, and an appropriate amount of pepper. Mix half a bowl of water and set aside.

6. After the saury is marinated, remove the shredded ginger, then beat in an egg yolk, pour in two tablespoons of starch, and stir evenly with chopsticks to coat every piece of saury. A layer of egg batter.

7. Heat the pot and pour in cooking oil. When the oil temperature is 60%, add saury and fry slowly over medium-low heat.

8. Fry one side until it is set, then flip it over and fry it on both sides repeatedly until it is golden brown on both sides.

9. Use chopsticks to push the saury to one side, then add shredded ginger, garlic slices, and dried chili peppers and stir-fry over medium-low heat until fragrant. Stir-fry it with the saury for one minute over medium-low heat.

10. Pour in the prepared sauce, cook over medium-low heat for 3 minutes, then reduce the juice until the soup is thick.

11. Finally, sprinkle some chopped green onion, stir well and enjoy the food.