Go to the vegetable market or supermarket to buy three herring, then clean the herring, remove the scales, gills and internal organs of the herring, and clean the black film in the fish belly. Putting salt on fish can effectively remove the fishy smell. Then put a flower knife on each side of the fish. Don't go too deep with the flower knife. Add salt, pepper, pepper, chopped green onion, Jiang Mo and diced lemon, and marinate herring for about half an hour (cooking wine can be added if there is no lemon).

Mix a proper amount of sugar, soy sauce, soy sauce, mature vinegar, cooking wine and cinnamon into a bowl of sauce for later use. Wash and slice a slice of ginger, cut a few cloves of garlic into foam, and cut a handful of coriander for later use.

Boil the oil and put the ginger slices in the pot. When the oil is hot, put the pickled herring into the pot and fry them one by one. Be sure to wait for the oil to boil, otherwise the fish will peel off when frying. Fry one side until yellow, then turn it over and fry the other side. Don't turn over the fish often. Wait until one side is almost fried in Huang's house, and then turn it over!

When both sides are brown, pour in the prepared sauce, add ginger and garlic, add water, and add water even with the fish. After the fire boils, simmer for 20 to 30 minutes. Then you can serve the dishes. Sprinkle with chopped parsley and garlic foam and serve! If you like burnt herring, you can add less water and stew for a while.

When cooking braised herring, the fish can be cut into sections or not. If you are a novice friend, you'd better cut it, but if you want to eat the whole fish, don't cut it, just turn it over carefully.