Editor: Chinese Food Network Mobile site
1. Clean the yellow croaker, remove the gills, internal organs, and black membrane in the belly; dry them thoroughly before use (make sure to dry them well as splashing oil can occur).
2. Heat a clean pan with a little oil until it is seven-tenths hot, then fry both sides of the fish over medium heat until fully cooked.Headof the fish should also be fried until golden.
3. When the oil temperature peaks, add two large spoons of rice vinegar (sprinkle evenly on the fish and bottom), which may cause some splashing; take protective measures such as aprons but do not cover the pot because the vinegar will help remove the fish's smell through steaming.Steamout
Add scallions, ginger, a little garlic slices, one tablespoon of dark soy sauce (use less due to its strong color), a small spoonful of sugar, 2 grams of salt, and a little MSG.GarlicSlightly.SugarA small amount.MSGA tiny bit.Finally, add half a cup of water (the water should just cover the fish's body), bring to a boil over high heat, then reduce to low and simmer for 10-15 minutes until the sauce is thickened before serving.BoilOpen
Key point 1: When frying the fish, ensure that the head is fried golden and flip it as little as possible; fry each side of the body once.
Key point 2: Rice vinegar should be added when the oil temperature is at its peak to prevent the fish from having a fishy smell.With rice vinegar and sugar for seasoning, you don't need to add Shaoxing wine to achieve rich fish flavor and unique taste.
