The practice of black bean fish is to slaughter the herring clean. Take clean fish fillets, chop them into pieces 4 cm long and 3 cm wide and put them in a bowl.

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

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

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

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 until golden brown, and take out and drain the oil;

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

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.

Cooking skills:

1, "lobster sauce fish" generally chooses large miscellaneous 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;

Dietary taboo: herring: herring should not be eaten with plums; Black herring should not be fried with beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.

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