Black herring, a kind of marine fish, is deeply loved by the public because of its delicate meat, delicious taste and low market price. The home-cooked herring I introduced to you is salty and delicious, fresh and delicious, and the method is simple. Let me introduce the practice of home-cooked herring.

Tools/Materials 2 herrings (700g).

Onion, ginger, garlic, salt, monosodium glutamate, pepper, dried red pepper, star anise, starch, sugar, vinegar, soy sauce, cooking wine and oil.

Clean up the herring, control the moisture, and cut a knife on the fish to make it easy to taste.

Sprinkle a little starch on both sides of the fish and spread it evenly by hand to avoid the fish sticking to the pot and breaking the skin when frying the fish.

Cut the onion, ginger and garlic, and prepare the dried red pepper for later use.

Add salt, sugar, vinegar, soy sauce and cooking wine to the bowl, and add chopped onions, ginger and garlic. Add water and blend into juice for later use.

Heat the oil in the pan, and then add the herring to fry and collapse.

Turn over and fry until both sides are slightly yellow, pour the mixed juice into the pot and cook for a while.

Fill in a small amount of water, add pepper, star anise and dried red pepper, bring to a boil with high fire, and turn to low heat for slow stew.

When a small amount of soup is used, add monosodium glutamate, turn the fire to collect the soup, then turn off the fire and take out the spoon.