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1. First process the green pepper. Select fresh pepper, scallion and cooking wine, and mash them into mud.

2. Put the onion and pepper sauce in the container for one hour.

3. Remove the head and tail of the herring and cut the fish into thick slices.

4. Eggs, starch, flour and paste, hang the fish fillets into a thin paste.

5. Deep-fry at low temperature until persimmon is yellow.

6. Stir-fry onion, ginger, garlic, scallion and Chili sauce to increase the flavor. Add stock, fish fillets, salt, cooking wine, soy sauce, pepper, monosodium glutamate, sugar, simmer for soup, and pour sesame oil.

7. ok