After the herring is cut, it is coated with fine salt and pepper and marinated for 3 hours. Specific practices are as follows:

The materials that need to be prepared in advance are: 2 herring, 2 tablespoons of salt, 1 tablespoon of pepper powder, and appropriate amount of vegetable oil.

1, wash herring and marinate with a little salt and cooking wine for 20 minutes.

2. Then remove the head and cut it into two pieces along the spine.

3. Wipe with salt and pepper and marinate for 3 hours.

4. Heat the oil in the pan, add the fish and start frying.

5, turn over and fry.

6. Stew until there is a small amount of soup left in the pot, add coriander and chop garlic.