Braised Yellow Croaker
1.
The yellow croaker removes the internal organs, removes the gills, scrapes off the scales and cleans them.
2.
Cut the fish with a knife on both sides, apply a small amount of salt to the fish and marinate for 15 minutes.
3.
Put oil in the pan to heat, dry the marinated yellow croaker, put it in the pan and fry it on one side until it becomes golden, then flip it over and fry the other side.
4.
Slice the ginger, cut the green onion into sections, and cut the thick one in half.
5.
Heat the oil in the pot and add the shallots and ginger slices and sauté until fragrant.
6.
Pour in enough boiling water and bring the water to a boil.
7.
Put the fried fish in advance, add the dark soy sauce, rice vinegar, cooking wine and white sugar. Boil the soup again and change to medium-low heat. Turn the fish over until the bottom is almost cooked, so that both sides can be cooked through and the soup becomes thicker. You can start the pot. (The fish was marinated with salt before, if you think it’s not salty enough, add some salt to taste before serving)
Tips:
1. Before frying the fish in the frying pan, be sure to use kitchen paper to soak up the water on the fish, otherwise the oil will spray everywhere and you will burn yourself easily.
2. Don't turn the fish randomly during frying, so as not to break the fish.
