Ingredients: yellow croaker

Accessories: onion, ginger and garlic; Eight angles

Seasoning: salt; Sugar; Chicken essence; Soy sauce; Cooking wine; vinegar

1. Tear the iron sheet:

You can make a small incision with a knife and then tear it open by hand. The picture below is ugly. I really don't want to send it, but I'm afraid I can't explain it clearly.

2. Don't take out the internal organs:

Clean fish gills, etc. Then use scissors to cut a small hole 1 cm long in the anus of the fish and cut the intestines of the fish. Then put a pair of chopsticks into the fish's belly from the fish's mouth, and after rotating, you can take out the fish's guts from the fish's belly.

3. Fry the fish hard:

After cleaning the fish and scraping the scales, cut off the edges on both sides of the fish before entering the pot, because the yellow croaker is garlic clove meat; A thorn, its meat is tender, in order to prevent the fish from being broken, the two sides of the fish body should be cut with different knives. On one side is a word mouth; On one side is a cross.

Water should be controlled on fish, and flour is no longer needed. When the oil is 70% hot, add croaker, fry until both sides of the fish become stiff and yellow, and take it out for later use.

4. don't toss:

Put oil in the pan, saute shallots, ginger, garlic and star anise, and pour in soy sauce; Cooking wine; Vinegar, after adding the fish, add water to half of the fish, turn on a small fire, and add salt after the water boils; Chicken essence; Sugar, constantly sprinkle fish soup on the fish with a spoon, without turning over, about 15 minutes.

Put the fish on the plate, thicken the soup left in the pot and pour it on the fish.