1. Kill and wash the small yellow croaker, wipe off the water with a napkin, and then grab a small amount of cornstarch on the fish, apply it evenly, and apply it on both sides, as well as the fish belly.
2. Scoop a pinch of salt and spread it evenly on the body and belly of the fish.
3. Cut a piece of ginger in half, and cut half into slices. Add oil and heat in the pan. Fry the ginger in the pan to get the flavor. Remove the sliced ginger.
4. Fry the fish in a pan over medium-low heat until golden brown on both sides, and set aside for later use.
5. Beat the remaining ginger flat, and fry it in a pan to create a fragrant flavor.
6. Put the garlic, chopped green onions and millet peppers into a pot and stir-fry for a nice aroma.
7. Cut the small taro into the pot and stir fry a few times.
8. Pour the tempeh into the pot and stir fry a few times.
9. Pour boiling water into the pot, without the taro roots.
10. Gently put the fish in the pot, cover the pot and simmer for 20 minutes.
11. Boil the pan, turn the fish over the other side, collect the juice over high heat, add half a spoon of oil, a spoon of cooking wine, a spoon of balsamic vinegar, a small amount of salt, and gently mix well. Turn off the fire.
12. It's edible. Although the soup is a little bit less, it doesn't affect the taste, and it doesn't feel dry and delicious!
Tips:1. When frying the fish, be careful to look at the other side of the fish at the right time, don't fry it, don't get too close to the fish when frying, be careful that the spilled oil is hot.
2. Be careful when peeling the small taro. Pour some vinegar in your hand and rub it. Do not wash the taro and peel it directly, so that you can better avoid being bitten by the taro-itching.
3. Be careful when collecting the juice. Don't make it too hot, otherwise, like me, there will be only a little soup at the bottom of the bowl when it is served.
