A sweet simmered in a simmered meat

Cut off both ends and the belly bone of the polished herring, and soak it overnight in rice water. This removes the fishy smell and improves the flavor

Prepare a tray filled with ice water. Fill a large frying pan with hot water, blanch the herring, and immediately remove from the pan to the ice water

Once cooled, place them on a large cloth and wrap two pieces together. The skin contains a lot of gelatin, so if you put the skin together it will stick together, so it's best to wrap it with the skin on the outside and the flesh on the inside

Put [3] into a large pot and pour in hot water. Mix the herring meat with the cloth, then discard the hot water

Add [A] and simmer over medium heat. Once boiling, cover with aluminum foil and reduce heat to low. If the sauce seems low, add more kelp stock until the fish is completely submerged

Add sugar and dark soy sauce in batches and simmer slowly for 5 to 7 days. Bubbles coming out of the soup will cause the dish to fall apart, so simmer over very low heat to prevent bubbles from forming

Cut into bite-sized pieces and serve in a bowl. You can also simmer it with other ingredients, or use it as a topping for noodle dishes or rice bowls