1. A chilled yellow croaker (eyes are blue or yellow for fresh, muddy is not fresh), remove the scales, remove the gills, and remove the internal organs (the black membrane in the belly should be removed)
2. Cut the front and back of the cross knife, wipe off the surface moisture with a paper towel for use
3. Slice ginger, slice garlic, cut green onion and set aside
4. Heat the pan with cold oil, add ginger slices (it is said to be anti-stick pan), and shake well in the pan
5. Put the yellow croaker to fry, be careful not to move the fish, and let the oil go to the pan to fry the fish well (the fish in the hot oil is generally not sticky)
6. Fry it on one side and turn it over with the tail. Look at the picture. There is no sticky pan and the fish is very complete.
7. Add ginger slices and garlic slices for cooking wine (with a spray of cooking wine, the flame in the pot will go straight, you can also pour slowly on the side of the pot)
8. Put boiled water into the pot (it should be milky white soup under a stimulus, and the same is done for fish soup), and remove the froth. The cleaner the fish is, the less froth. Add vinegar to remove the fishy taste, add sugar to neutralize the sour taste, add dark soy sauce to color (according to personal preference, may not add), appropriate amount of salt, harvest the juice over high fire (you can order a little light soy sauce)
9. Finally, put in the green onion, heat up the juice, OK
Tips:The fish should be fresh, the cleaner the better, the salt should not be too much, and the umami should not be changed to salty. It is suitable for all ages and is nutritious and delicious.
