1. Clean the fish by scraping off the fish scales on the abdomen. Mom said that when washing, you should specially scrape off the black membrane on the abdomen, because the black membrane is very embarrassing.

2. Marinate the washed fish with salt for 30 minutes, then wash and drain. You can use a dry rag to suck it;

3. Put the pot on the fire. To burn out the pot gas, you can place your hand about 3 cm away from the bottom of the pot to feel the degree of heat rising. Make sure the fish does not stick to the pan when frying;

When the pan is hot enough, add an appropriate amount of oil, not too much or too little. Use a spoon to spread the oil evenly on the bottom of the pan until the oil is hot enough. Then put the croaker down neatly, and don't turn around immediately after putting it down. Fry one side first until it is a little dry, then fry the other side in sequence until both sides are dry and slightly hard (just not as soft as the freshly cooked fish).

In this process, use high fire first. When you see white gas coming up, change to medium or small fire. (Be sure to pay attention to white gas, because white gas means the fire is too big. When there is a lot of white gas, it is likely that your fish will be burnt.). When both sides are slightly hard and the surface is slightly golden, you can turn to low heat and slow fry. My mother turned on the low heat and let the fish fry slowly in the pan. She would often run off to do other things by herself and then come back to do other things.

I often shout "The fish is burnt!" My mother confidently replies outside: "It can't be burned!" Haha, she is indeed a master! Just like this, use low heat and fry both sides alternately until the color is golden and the skin is slightly charred and crispy! To get crispy results, slow frying is important! Finally, sprinkle with sugar, and a plate of crispy and delicious yellow croaker is ready!