1. Prepare Shicai herring, 350 grams of peas, 4 shiitake mushrooms
2. Remove the scales of the herring, wash, cut a few crosswise, and marinate with an appropriate amount of salt.
3. Soak the mushrooms with water, wash and dice, cook with peas, season with some salt and chicken essence, and serve.
4. Rinse the herring, add salt, cooking wine, ginger slices, and steam for about 12 minutes in water.
5. Let it sit for 3 minutes, pour out the steamed fish water and remove the ginger slices.
6. Put the oyster sauce in a small bowl, add sugar, cooking wine, chicken essence, pepper, minced ginger, a little bit of cold water, and stir evenly to make a juice.
7. Pour the sauce on the fish.
8. Add diced shiitake mushrooms and peas.
9. Sprinkle with chopped green onions.
10. Add 2 tablespoons of hot oil.
Tips:1. Pour out the juice of the steamed fish so that it is not fishy.
2. You can also use steamed fish soy sauce to make the juice.
3. Herring avoid eating with plums.
4. The time for steaming fish depends on the size of the fish.
