The herring paddling is a dish. Select the head of a herring weighing more than 3,500 g, cut off the left and right chins (that is, the two sides of the herring), and put them on both sides of the throwing water for use. Then cut the tail into 5 pieces along the length and put two pieces in the basin. Heat the wok. Pour oil into the wok and add100g of oil. When it is 70% hot, add shallots, stir-fry until fragrant, then push into the chin and throw out the water, shake and lift the wok to turn over, then stir-fry the other side, then cover the wine cover and simmer over low heat, add 200g of Jiang Mo, soy sauce, sugar, monosodium glutamate and white soup, and simmer over low heat for 8 minutes after boiling. When the fish-eye hard beads protrude, thicken them with thick soup and wet starch, and shake the pot continuously while pouring, so that the chin and splashed water contact with thick marinade. Immediately pour 25 grams of hot lard from both sides of the pot, shake the wok, add sesame oil, pour it into the pot as it is, and sprinkle with green garlic leaves.

Raw materials:

200g of herring chin, 50g of herring tail150g, 50g of yellow wine15g, 50g of soy sauce, 20g of white sugar, 2g of monosodium glutamate, 5g of sesame oil, 75g of lard, 0g of water starch15g, and a little of onion, Jiang Mo and green garlic. Oil is about 100g.

Method:

Select the head of a herring weighing more than 3,500 g, cut off the left and right chins (that is, the two sides of the herring), and put them on both sides of the throwing water for use. Then cut the tail into 5 pieces along the length and put two pieces in the basin. Heat the wok. Pour oil into the wok and add100g of oil. When it is 70% hot, add shallots, stir-fry until fragrant, then push them into the chin, throw them out of the water, shake and lift the wok to turn over, then stir-fry the other side, then cover the wine cover and simmer on low heat, add 200g of Jiang Mo, soy sauce, sugar, monosodium glutamate and white soup, and simmer for 8 minutes after boiling. When the fish-eye hard beads protrude, thicken them with thick soup and wet starch, and shake the pot continuously while pouring, so that the chin and splashed water contact with thick marinade. Immediately pour 25 grams of hot lard from both sides of the pot, shake the wok, add sesame oil, pour it into the pot as it is, and sprinkle with green garlic leaves.

Food characteristics:

Authentic Wuhan special cuisine

Nutritional value:

Besides protein and fat, herring is also rich in trace elements such as selenium and iodine, so it has anti-aging and anti-cancer effects. Fish is rich in nucleic acids necessary for human cells. Some people think that nucleic acid food can make people young and cure many diseases.