Herring 1 about 500g, sesame 50g, cooked pig fat 50g, cooked lean ham 100g, coriander 100g, egg 1 each, 3 egg whites, Shaoxing wine 1 tablespoon, 20 pepper seeds.

Production process:

1. The herring is marinated with Shaoxing wine, salt, sugar, pepper seeds and minced onion and ginger for about 2 hours, steamed in a cage until it is 80% rotten, taken out, cooled and cut into pieces. Cut the ham into pieces. The fat meat is cut into filaments. Beat the eggs into a bowl, add flour, corn flour and appropriate amount of water to make a paste. Pick and wash the coriander.

2. Spread a layer of egg paste on the surface of herring fillets and spread it on the oiled flat plate. Put the fat shredded pork and shredded duck into the remaining egg paste, add monosodium glutamate and mix well, spread it inside, fry it in oil pan until golden brown, take it out and put it in a flat plate.

3. Foam the egg white, add corn starch and mix well to form a snowflake paste, spread it on the green surface, and sprinkle with sesame seeds and minced ham. Heat the wok, add oil and cook until half cooked. Stir-fry herring, pour oil on the surface and pour oil until the bottom is golden yellow. Filter off the oil, sprinkle with pepper powder, drizzle with sesame oil, take it out and cut it into strips 5 cm long and 2 cm wide, put it neatly on a plate, and put coriander around it.