1, clean the fish, chop off the head and tail, cut off the head from the neck, cut the fish in the middle into 2cm-wide sections, add salt in the basin, and marinate with pepper water for 30min;

2. Wash the leek, cut it into 2 cm sections, soak it in clear water to remove the salty taste, blanch it for later use, cut the onion into sections and slice the ginger;

3. Beat the fish head and tail evenly with the fish in the middle, drag the egg paste, and fry in a 60% hot oil pan until golden brown;

4. Put the base oil in the pot, stir-fry the pepper oil, add pickled peppers and star anise, add onion segments, ginger slices and garlic cloves, add soup, add cooking wine to taste, add fish, turn the heat to 10 minute, add leeks, then burn until the taste is good, and collect the juice on high fire.

5. Put the fish head and tail on both ends of the plate, put the fish in the middle as it is, put the leek on both sides of the fish, and pour the remaining oil into the plate.

Method 2:

Ingredients: 650g herring Accessories: No seasoning: 50g soy sauce, 40g sugar, 8g shallot, 3g ginger, 5g starch (broad bean) and 5g sesame oil. Salty, sweet and delicious. 1. Slaughter herring to remove fins, gills, scales and internal organs, and wash the fish;

2. Cut the herring into pieces, about10cm long, 2.5cm wide and1.5cm thick;

3. Rooting onions, washing and dicing;

4. Wash ginger and cut into pieces;

5. Heat a wok over high fire, scoop in cooked lard, add chopped green onion and Jiang Mo, stir-fry, put the fish pieces in the wok, fry slightly on both sides, then add cooking wine and stew slightly, then add 250 ml of soy sauce, sugar and water, and turn to low heat after boiling;

6. Simmer for about 10 minutes until the juice is thick and tasty, add water and starch to thicken, turn the fish pieces over and pour in sesame oil, and serve.