2. Seasoning: 5g of yellow rice wine, 50g of lobster sauce, 4g of salt, 5g of shallot, 25g of soy sauce, 5g of ginger, 20g of sugar, 4g of pepper (red, sharp and dried), 4g of monosodium glutamate, 25g of sesame oil and 70g of peanut oil.

3. Slaughter and wash the herring, cut the washed fish into pieces 4 cm long and 3 cm wide, and put them in a bowl;

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

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

6. 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;

7. Put the pot on the fire. Add peanut oil and burn it to 70% to 80% heat, add marinated fish pieces and fry until golden brown, and take out the oil.

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

9. 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.