1. Prepare the herring to remove the head and internal organs
2. Cut into sections, add a little cooking wine, thirteen incense, and salt.
3. Fry the fish segments in a hot pan with cold oil
4. Fry the fish until golden on both sides
5. Add green onion, ginger, tempeh, and vinegar.
6. Add garlic slices, add some boiling water and start to simmer.
7. Bring to a boil on high heat, and cook on low heat for about 15 minutes. Add a little salt chicken essence.
8. Put it on a plate and sprinkle a little chopped green onion.
