Braised Yellow Croaker
1.
Clean the fish first, scrape the scales, cut out the internal organs to remove the fish gills, and rinse with water.
2.
Put oil in the pot, put the fish in it and start frying the fish.
3.
Fry the fish until golden on both sides and put the fish on the plate. Fry as little as possible to keep the fish intact.
4.
Stir-fry the green onion, ginger, garlic, bay leaves, pepper, aniseed, shredded chili, and rock sugar with the remaining oil of the fried fish to create a flavor. Add the soy sauce and add water to prepare the fish.
5.
Put the fish in the pot, add a small spoonful of sugar, about one tablespoon of cooking wine, and an appropriate amount of white vinegar.
6.
Cover the pot, let the water boil and simmer slowly, about 20 minutes.
7.
Carefully shovel the fish out with a spatula, pour a small amount of broth remaining in the pot, and sprinkle with chopped green onion.
Tips:
It is recommended to use a non-stick pan, so that the fish skin will not be fried. The hair onion is used because there are no scallions in the house. The color of the scallions is beautiful. The fish itself is very fresh and can be eaten by children. So I personally choose not to put MSG, I like it. It can be added before being out of the pot.
