1. Take the thick part of green fish meat, cut and chop it into even large strips (fish head and tail plus fish bone, after frying, it can be stewed with old tofu in a casserole)
2. Wash the fish and control the dry water, then put it into a large basin, add 1 small bowl of lees and spicy into the basin, add rice wine and refined salt, and mix well
3. Drain the herring into the container, cover with the fresh-keeping film, put it on the refrigerator and chill it for 8 hours; wash and slice the ginger, wash and pull the shallot into a knot, steam the container (shallow casserole can be selected, with good heat preservation performance) and lay the ginger slices under it
4. Take out the herring pieces that have been marinated overnight, lay them on the ginger slices, and then put the remaining ginger slices and green onion knots on them; in the steamer, boil them with water, put the shallow casserole in them and steam them for about 15 minutes