Ingredients: one large yellow croaker, spring onion, ginger, garlic, half a red chili pepper, 1 teaspoon of salt, 1 teaspoon of cooking wine.Appropriate amounts of ginger, garlic, half a red chili pepper, 2 teaspoons of fish sauce, 1 tablespoon of edible oil.Steps:1,Clean the yellow croaker by removing scales, abdominal organs, gills, and black membrane inside. Wash thoroughly (Lucky draw! This is rare as I haven't had seed-containing yellow croakers for two years).Prepare the aromatics.2, Make diagonal cuts on both sides of the fish. Cut the spring onions, ginger, and chili peppers into threads, and mince the garlic. Season the fish with salt and cooking wine evenly, then let it marinate for half an hour.

3, Place a plate in the pot and lay a layer of minced garlic and sliced spring onion and ginger on top. Put the fish on this and spread another layer of fish sauce over the body.

4, Bring water to a boil in a pot, then place the fish into it. Steam for 15-20 minutes (depending on the size of the fish), then remove from heat.5, Spread minced garlic and sliced spring onion and ginger over the fish. Sprinkle with chili threads. Heat one tablespoon of oil until smoking in a wok or pan, then pour evenly over the fish to release the aroma of garlic, spring onions, and chilies.Remove the scales, cut open the belly, remove the internal organs, gills, and black membrane inside, then wash clean.Prep with (oil seasoned with scallions)Spotted Yellow Croaker

2. Make diagonal cuts on both sides of the fish. Slice the green onions, ginger, and chili peppers. Season the fish evenly with salt and white wine; marinate for half an hour.

3. Place a plate lined with sliced green onions and ginger under the fish.Steaming the fishSoy sauce ( ) should be spread over the front of the fish as well.

4. Fill a pot with water and bring to a boil.BurnOnce boiling, place the fish in the pot and steam on medium-high heat for 15-20 minutes (adjust based on the size of the fish), then remove from heat.

5. Add a layer of garlic and green onion over the fish, followed by sprinkling chili pepper. Heat a large spoonful of oil in a wok until very hot, and evenly pour it over the fish to release the fragrance of the scallions, ginger, and garlic.