1. Scrape the scales, remove the head and internal organs of the small yellow croaker, rinse and drain the water
2. Sliced ginger
3. Dice green and red peppers and cut tofu into pieces for later use (tofu forgot to take pictures)
4. Pour oil in a hot pan, heat to 50% heat, stir fragrant ginger slices
5. Turn to low heat, put the small yellow croaker neatly into the pot
6. Pour the cooking wine and boil on high heat for about 1 minute
7. Add 1 scoop of dark soy sauce, evenly toned
8. Add 600ML water, add salt and sugar to taste; add tofu at the same time, turn to high heat
9. Bring to a boil, turn to medium heat and burn for about 15-20 minutes
10. When the soup is not too much, turn to high heat to collect the juice
11. Put the fish and tofu on a plate, sprinkle diced green and red pepper on the surface
12. Pour the remaining soup on the bottom of the pot
Tips:1. If the fish is not fishy, the scales and internal organs must be cleaned and rinsed until there is no blood;
2. I have a sweet taste, so the amount of sugar is relatively large;
3. Diced green and red peppers are just for embellishment;
4. The fish can't be turned with a spatula, otherwise the fish will be shredded to prevent it from sticking to the pan. As long as the spatula is used from time to time, gently follow the edge of the pan to the bottom of the pan, and the action should be light;
5. The best choice for tofu is neither old nor tender.
