2. Accessories: appropriate amount of red pepper and yellow pepper.

3. Seasoning: salt, chicken essence, white pepper, 2 tbsps of cooking wine, 1 tbsps of light soy sauce, green onion 1 0g, 2 tbsps of vegetable oil, 2 tbsps of soy sauce, sugar1tbsps, and 50 ml of water.

4. Clean the slaughtered herring, gently cut a knife from the middle seam of the fish back to prevent the fish from peeling during steaming, evenly spread 2 tablespoons of cooking wine, a small amount of salt and a proper amount of white pepper on the whole body of the fish, and marinate for about 10 minute.

5. In the pickling process, green onions are cut into filaments, and red and yellow peppers are cut into strips.

6. Put half the shredded onion into the fish belly.

7. Cut the green onions into long sections and put them under the fish. Boil half a pot of water in advance, steam for about 7-8 minutes, and turn off the heat.

8. Put 2 tablespoons of steamed fish and soy sauce, 65,438+0 tablespoons of Lee Kum Kee soy sauce, 65,438+0 tablespoons of sugar, a small amount of white pepper, 50 ml of warm water, a small amount of salt and a proper amount of chicken essence into a small bowl and mix well until all the sugar melts.

9. Dump the fishy water from the steamed fish soaked in the plate. At this time, you can see that the fish skin is relatively complete.

10. Spread shredded onion and colored pepper strips on the fish in turn.

1 1. Heat the vegetable oil in the pot until it smokes. When hot oil is poured from the fish head to the fish tail, especially where there are shredded onions, a sizzling sound can be heard.

12. Finally, pour the prepared sauce from the fish head to the fish tail.