1. First of all, we should wash the herring. This step is also crucial. Herring is soaked in water and then thawed. It is very easy to handle herring when it is not completely thawed. Cut it to the fish's mouth with scissors, and you can take out the viscera and gills directly without breaking the fish gall bladder (breaking the fish gall bladder will be bitter). The black film on the fish belly should also be washed clean, otherwise it will smell fishy. The fins on both sides and back of herring, as well as the tail, should be cut off. Wash it twice again until there is no blood.

2. Marinate the fish for 20 minutes in advance. You can stew the whole fish or cut it into pieces. Put a flower knife on the fish and sprinkle a spoonful of salt. Salt should be evenly coated on the knife edge, fish belly and fish head. Then pour some cooking wine to remove the fishy smell. Cut the ginger into pieces and put it in the fish's stomach to stink.

3. Peel, wash and cut potatoes. Slice the onion like an eye, slice the ginger and pat the garlic. Add 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp light soy sauce, 2 tbsp aged vinegar, 1 tbsp sugar, a little chicken essence, 1 tbsp oyster sauce into a bowl.

4. After the fish is salted, the wok catches fire, wipe the wok with ginger, and then pour in oil to prevent burning when frying the fish. When the oil is hot, add herring and fry the fish slowly. Don't keep turning it over, the fish will break. You can shake the edge of the wok and let the fish catch all the oil as much as possible. When the fish is fried, the spatula can easily be turned over and fried on the other side.

5, fry both sides, pour the juice, put potatoes, add two bowls of water, so that the water is not herring. Turn up the fire, bring the pot to a boil, taste the salt, and add some salt if it is weak. Turn to medium heat, stew for fifteen minutes, and collect the juice.