2. Prepare Shade. These shad are wild and grow bigger. Wash and cut into pieces, then drain. You can also buy small shad to make the whole taste better.
3. Chop a little ginger and garlic foam, a little more, then prepare half a bowl of lobster sauce, and then soak it in cold water 10 minutes or so.
4. put more oil in the pot and burn the oil to 80% heat. After the oil is heated to 80%, turn to medium heat, pour in the drained fish pieces and smooth them, so as not to let the fish pieces overlap. Then don't turn it over, let it fry until golden brown.
5. When one side is almost cooked, turn over the fish pieces, continue to fry slowly on low heat, fry until it is dry, and then clip it out for use.
6. Take another pot, prepare a flat-bottomed non-stick pot, then pour a little oil of fried fish into the pot, heat the oil, pour ginger, garlic and lobster sauce, and stir fry together.
7. Turn off the fire after frying, pour in the right amount of soy sauce, stir fry a little, then pour in the fried fish pieces and stir fry evenly.
8. After stirring evenly, put the fish pieces into a deep dish, and then spread the ginger, garlic and black beans on the fish pieces. Add water to the pressure cooker, add a shelf, finally put the fish in, cover it, and press it on high fire for 20 minutes.
9. Prepare an anhydrous glass bottle, put the cooled fish pieces and lobster sauce into it, and pour in the oil. You can soak the fish pieces in fried oil. It will taste better in a day or two. Canned lobster sauce and herring can be eaten for a long time, as long as there is no water in it, the more you eat, the more delicious it is.