salt

dark soy sauce

mature vinegar

refined sugar

Cooking wine (removing fishy smell)

Star Anise

Red pepper

Onions (cut into sections)

Ginger (sliced)

Garlic (sliced)

Flour (a small bowl)

Chicken essence or monosodium glutamate

How to stew saury at home?

Wash swordfish and cut into sections. If the swordfish is fat (wide), you can add two knives in the middle.

Clean the swordfish water (you can use special kitchen paper to dry it), then mix the salt, soy sauce, sugar and vinegar in a small bowl, and choose according to your own taste.

Wrap saury (dip it evenly before and after)

Heat the oil to about 60% and take it out (fry the fish until golden brown). Note: don't take too long, control the oil of fried swordfish for later use ~

Filter impurities with the remaining oil of fried fish and heat with a tablespoon. When the oil is hot, put it in an oil pan, add onion, ginger and garlic, then add saury and seasoning mixed with salt, soy sauce, sugar and vinegar, and add water to make it flush with the fish.

Finally, stew on medium heat 10- 15 minutes (in fact, the less soup, the better, stew according to your own taste). Note: it is especially easy to paste the bottom of the pot when stewing. Please hold the gun with a spatula.

When stewing, you can add small dried peppers, which are slightly spicy and especially delicious ~