2. Scale the yellow croaker, gouge the stomach to remove the intestines, liver and gills, clean it, and cut three slits diagonally on both sides of the fish;

3. Heat the pot on a large fire, add a little peanut oil to a medium-small fire, and add auxiliary materials to stir fry;

4. Add soy sauce, oyster sauce and sugar in turn, stir well, then add water and white wine, and boil over high fire;

5. Roll one side of the fish in the soup for half a minute with the fish tail, then turn it over and put the fish in the pot;

6. Open the lid and simmer for 10- 15 minutes, cover the lid and simmer for 10 minutes;

7. Open the lid, collect the juice on medium fire, and shake the pot from time to time to prevent the fish from sticking to the pot;

8. After the soup is thick, turn off the fire, take out the fish and fish soup, and put parsley and shredded onion on the fish.