Accessories: ham 25g, bamboo shoots 25g, spinach 60g, mushrooms (fresh) 25g.

Seasoning: cooking wine 110g onion10g salt 20g fragrant grain 70g ginger10g lard (refined)10g monosodium glutamate1g each.

How to cook black herring;

1. Kill herring, remove fins, gills and scales, take out internal organs, wash and cut into sections;

2. Take the middle skin down, cross-cut the spine for 3 times (bone broken and meat connected), evenly smear 20g of refined salt on the fish segments, and marinate for 6-8 hours;

3. Dilute the fragrant granules with 60 grams of cooking wine, spread them evenly on the fish, then put them in a bowl, put a heavy object on the fish section, marinate for 20 hours, take them out, wash them and drain them;

4. Slice the cooked ham;

5. Peel the winter bamboo shoots, wash them, cook them and slice them;

6. Wash spinach and cut into sections;

7. Wash the shallots and knot them;

8. Wash ginger, cut into pieces and pat loose;

9. Mushrooms are pedicled, washed and sliced;

10. Put the pot on medium heat, scoop in 750ml of clean water, add "bad fish", add onion knots and ginger slices (pat loose) and burn them together;

1 1. After boiling, skim off the floating foam, add 50 grams of cooking wine and appropriate amount of refined salt, cover the lid, and move to low heat for baking;

12. Pick the onion and ginger, remove the fish, and put the skin up in the soup bowl;

13. Add monosodium glutamate, sliced ham, sliced mushrooms, sliced bamboo shoots and spinach to the wok, boil it and discharge it on the fish section;

14. Pour the fish soup into the fish tank and the cooked lard.

For more information about boiled herring, please check Minte.com Food Bank/Restaurants/Bamboo Early Herring.