0 1 Cut the herring into pieces with a thickness of 2cm, then cut it along the fish keel and split it in two.
Add ginger slices, onion slices and cooking wine, stir and marinate for 2-4 hours. The best pickling effect is overnight.
Put star anise, cinnamon bark and fragrant leaves into seasoning bag, put them into boiling water, and take them out for about 15 minutes.
Add rock sugar to water and boil.
Add carved flowers, oyster sauce, seafood sauce, soy sauce and soy sauce, stir, then add honey and balsamic vinegar, cook until the sauce is thick, turn off the heat, and refrigerate after cooling.
Put oil in a hot pan, add fish pieces after the heat reaches 80%, fry until golden brown and crisp, take out and drain the oil.
Dip the fish pieces into the sauce while it is hot, then take them out and sprinkle with some dried osmanthus.
Special note: 1. After the fish pieces are fried, soak the sauce with heat to absorb the taste better.
2. Besides herring, pomfret and grass carp can also be used.
3, the traditional sauce with soy sauce and rock sugar, plus seafood sauce and oyster sauce, will taste more delicious.
4, the sauce is more viscous after refrigeration, and it is easier to hang juice.
5, when frying at home, put 2-3 pieces together, don't put too much, to prevent sticking together, fried fish pieces can be put in the refrigerator, and then take out and fry thoroughly.
?