Peel off the scales, remove the head, tail, and fins, and remove the intestines by splitting the stomach. You need to remove the black membrane and blood from the intestines to reduce the fishy smell.
Cut the saury into 3 pieces and remove the water with a kitchen towel.

Please prepare the above ingredients. I used minced garlic because there was no whole garlic.

an important tool in canned saury. Put saury on the bottom of the pressure rice cooker and put the ingredients on top of it and add soy sauce, sugar, perilla oil, and rice wine.

Fill it with kelp broth until the saury is submerged. I put in 1 cup of kelp broth. Heat it for 5 minutes on high heat and 15 minutes on medium and low heat as it starts to boil with additional shaking.

It's this kind of visual when you open the lid after going down

Take only the saury, put it in an airtight container, and strain the broth through a fine sieve and use it for stew or stew.