1. Slaughter and wash the herring, slice the washed fish, chop it into pieces 4 cm long and 3 cm wide, and put it in a bowl;

2. Add salt, yellow wine, onion and ginger slices into the fish, mix well and marinate for 2 hours to taste;

3. Put the dried lobster sauce into a bowl, add warm water, soak for about half an hour, remove impurities and wash;

4. Put the dried Chili granules on the washed fermented soybean, put them in a cage and steam for 1 hour, then take them out for later use;

5. Enlarge the fire in the wok, add peanut oil and burn it to 70% to 80% heat, then add the marinated fish pieces and fry them until golden brown, and take out and drain the oil;

6. Stir-fry the slices of onion and ginger in the pot, add the fish pieces, add 200 ml of chicken soup, sugar, salt and lobster sauce, and burn together;

7. After boiling, switch to low heat until the fish pieces are soft and waxy. When the juice is thick, add monosodium glutamate, balsamic vinegar and sesame oil and serve.

Tips for making lobster sauce fish

1. "Douchi fish" generally uses large mixed fish with scales, but herring is the best;

2. When making "lobster sauce fish", increase the amount of salt and dried pepper to ensure the salty and spicy taste of this dish;

3. Because of the frying process, it is necessary to prepare1000g peanut oil.