Cooking fish at home:
1, slice ginger, cut onion into large sections, mince chives, remove scales from fish, wash and control drying. Water can be absorbed with kitchen paper.
2. If the pot is hot, put in the oil. The oil must be heated to more than 60%, slightly smoking, and put in the yellow croaker.
3. Fry in a shaking pan, and the fish can turn over in the pan until both sides are fried until golden, and then fish out for use.
4. Wash the pan, heat the oil, stir-fry onion, ginger, garlic, pepper, aniseed, fennel and a small piece of dried pepper.
5. Stir-fry until the body is fragrant and then add the fish.
6. Cook vinegar, followed by cooking wine and soy sauce, or put them together in a bowl.
7. Add boiling water. After the fire boils, skim the foam and add salt, sugar and pepper to taste.
8. After boiling, turn to medium heat, simmer slowly, constantly use a spoon to lick juice on the fish and turn over.
9. After burning for 5 minutes, you can open the fire to collect the juice and serve it out. Oh, yes, sprinkle some chopped green onion.