1. One rhubarb flower, clean it up
2. Heat oil in a pan, add yellow croaker
3. Keep frying, don't turn it easily
4. Fry both sides until golden brown and set aside, set aside
5. Prepare green onion, ginger, garlic and Pixian bean paste
6. Put another pot, add oil and heat, sauté the onion, ginger, garlic
7. Put in Pixian bean paste
8. Stir-fried red oil
9. Add enough water
10. Add soy sauce, cooking wine
11. Add white vinegar and sugar
12. Add 1 spoonful of soy sauce
13. After boiling, taste the salty, fried fish
14. Bring to medium heat, open the lid from time to time in the middle, scoop up the soup and pour on the fish
15. Cook for about 15 minutes, about 1/3 of the soup remains
16. Put the fish on the plate
17. Sprinkle with chopped coriander
18. Heat up the remaining soup in the pot to make it slightly thick
19. Just pour it on the fish.
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