How to pickle herring?

Raw materials: 2 herring, cooked soybean 100g, shredded onion 50g, shredded dried red pepper 5g, seafood sauce 10g, soy sauce 15g, oyster sauce 5g, onion, ginger, garlic 20g, umami sauce, Shaoxing wine, mature vinegar, salt, monosodium glutamate, sugar and oyster sauce.

Method:

1. After the herring is cleaned, put flower knives on both sides, then fry it in an 80% hot oil pan and take it out for later use.

2. Clean the pan, add peanut oil to heat it, add onion, ginger, garlic, shredded onion and dried Chili, stir-fry until cooked soybean, seafood sauce, soy sauce, oyster sauce, umami sauce, Shaoxing wine, aged vinegar, salt, monosodium glutamate, white sugar and fresh soup are put into the boil, then add herring, stew for 5 minutes, and add water starch.

Black herring is a blue fish, which is mainly distributed in the plain area south of the Yangtze River in China, but rarely seen in the north of the Yangtze River. It is an important fishery resource in the middle and lower reaches of the Yangtze River and lakes along the Yangtze River, and is the main breeding object of lakes and ponds. It is one of the "four big fish" in freshwater culture in China.

Pickling is a very effective method to preserve vegetables in the early stage. Nowadays, the pickling of vegetables has changed from a simple fresh-keeping method to a processing technology of vegetable products with unique flavor. Kimchi, a traditional food, is the crystallization of China people's wisdom through the ages and a part of the precious cultural wealth of the motherland.

The main hazards of pickled food are:

1, leading to hypertension, renal overload and nasopharyngeal carcinoma;

2, affect the mucosal system (harmful to the stomach);

3, easy to get ulcers and inflammation. ?

Pickled food is a traditional food, and many families have the habit of pickled vegetables. However, eating more pickled foods is not good for people's health. This is because: after vegetables are pickled, they lose more vitamins and almost all vitamin C; Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is easily absorbed in the intestine after eating. When it is excreted by the kidney, calcium oxalate crystals are easily deposited in the urinary system to form stones.