foodstuff

Black herring 1 fish

Proper amount of onion

Ginger right amount

Garlic right amount

Proper salt content

Appropriate amount of chicken essence

Proper amount of soy sauce

Proper amount of cooking wine

Appropriate amount of pepper

Methods/steps

1.Kill the fish, wash and drain, and cut the fish with a knife.

2. Shred ginger, chopped garlic cloves, chopped millet peppers and chopped shallots for later use.

3. Heat the pot with proper amount of oil, fry the herring on both sides and serve out.

4. Leave the bottom oil in the pot and add ginger, garlic and millet pepper to stir fry. Add the fried fish and cooking wine.

5. Add salt, soy sauce and appropriate amount of water respectively, and then turn to low heat after boiling 15 minutes to turn off the fire.

6. Remove the fish and set it on the plate.

7. Add a small amount of water starch to the fish soup in the pot to thicken it, and pour the sauce on the fish.

8. Sprinkle with chopped green onion.

Black herring is mainly produced in the Yangtze River basin, but it can also be cultured artificially. However, due to the limitation of fish food sources, it is rarely raised in the north. Black herring is produced in all seasons, but the most in autumn has the best quality. Black herring is slightly cylindrical, with a large body, a wide head, a round belly without edges, a flat tail, a long upper jaw, a curved lateral line, a large round scale on the back, complete and typical fins, a bluish-black back, a white abdomen and gray-black fins. Black fish is thick and tender, delicious, rich in fat, with large thorns but few, and it is the top grade of freshwater fish.