Hello! The herring in Japanese cuisine is as follows:

Cooking and efficacy: the home-cooked recipes of Japanese cuisine

Taste: salty and sweet.

Technology: boiling

Ingredients: clean herring1000g.

Seasoning: 50 grams of sugar, 0/50 grams of Japanese soy sauce/kloc-,50 grams of Japanese plum blossom (see sweetness), 75 grams of dried seaweed, 25 grams of peeled tender ginger, 200 grams of wet starch, 500 grams of clear water and a proper amount of vegetable oil.

Features: both sweet and salty, fresh and mellow.

Japanese cuisine of herring;

Exercise:

1. Cut the herring into 3cm segments, put it in a pot and mix it with wet starch evenly. Cut 10g tender ginger into 4.5cm long filaments, put them in a bowl and soak them in cold water; Slice the remaining tender ginger.

2. Cook the pot, add vegetable oil and heat it to 60%, add fish pieces and fry until golden brown, and drain the oil with a colander. When the pan backfires, add clear water, add white sugar, soy sauce, plum blossom, dried seaweed, ginger slices and water soaked in shredded ginger to boil, then simmer for 15 minutes, add fried fish pieces, continue to simmer for about 5 minutes, and pour the juice on the fish pieces with a spoon. When the fish is cooked and tasty, and the juice is concentrated, put the fish pieces on the plate and put them on each piece of fish.

Japanese herring cuisine

Hope to answer and help everyone!