1. Ingredients: 4.5 pounds of yellow croaker, 3 tablespoons of cooking wine, half a green onion, 7 slices of ginger, 1 dry red pepper, 3 star anise, 2 tablespoons of Sichuan peppercorns, 5 grams of salt, appropriate amount of light soy sauce , 100 grams of vinegar, 120 grams of sugar, 2 tablespoons of dark soy sauce, 4 bay leaves;

2. Scrape off the scales of the yellow croaker, cut off the fish head, remove the fish intestines, and tear off the fish belly. Wash the black film, put it in a basin with water, pour cooking wine, a little salt, peppercorns, green onions, and ginger. Marinate it for one hour. You can also marinate it in the refrigerator overnight. Chinese food seasonings are often about the right amount. You can refer to your own taste and daily cooking dosage, and don’t stick to the dosage in this recipe. When marinating fish, be sure to add less salt, just to retain some flavor. You can leave it out, because light soy sauce and dark soy sauce will be added to cook it later. Be sure to add Sichuan peppercorns or Sichuan pepper powder to the pickled fish to remove the fishy smell!

3. After the fish is marinated, dry it or wipe off the water with kitchen paper to avoid burns caused by oil splash when frying the fish.

4. Pour the oil, put the chopsticks into the oil, and when it is a little blistered, put the fish into the pan and fry it over medium heat. No need to coat it in flour! Don't turn it over in a hurry, turn it over after it's set.

5. Flip gently and fry until both sides are slightly brown and crispy! It’s delicious when eaten directly!

6. Place onion, ginger, garlic, star anise, Sichuan peppercorns, bay leaves, and dried red pepper at the bottom of the pressure cooker. Gently place the fish in it.

7. After placing the fish, add light soy sauce, sugar, mature vinegar, and a little dark soy sauce or soy sauce. Add more vinegar and sugar, refer to the ingredient list above. Finally, pour a bowl of water. Because the pressure cooker consumes less water, there is no need to cover the fish with water. Pressure cooker for 30 minutes, tendon function key. If you use an ordinary pot to stew on a gas stove, add a little more water to cover the fish, and the stew time will be longer, about 50 minutes.

8. The fish stewed in the evening was soaked in the pressure cooker overnight to get the flavor. The next morning, gently place it in the wok so that the top layer in the pressure cooker is on the bottom of the wok to make the flavor more even. Pour the soup from the pressure cooker into the fish in the wok, remove the onions, ginger and other ingredients and discard them. Taste the fish for saltiness and add seasoning at this stage. If you want the soup to be thicker or there is too much water to cook the fish, turn to medium heat to reduce the juice and cook for about 5 minutes. To save trouble, you can cook it in a pressure cooker and let it cool before eating.