Yellow croaker, ginger, lobster sauce, oil, salt and chopped green onion.

working methods

1 decapitate the small yellow croaker, eviscerate it, rinse it, and make several cuts on the fish. Rub a little salt on the small yellow croaker and marinate for half an hour. Shred ginger, chop lobster sauce and mince onion.

When the pot is hot, wipe the bottom of the pot with ginger. Put oil in the pot and the fire will get hot.

Turn the heat to the minimum, evenly arrange the small yellow croaker at the bottom of the pot, and fry for half an hour until it can be turned over with a shovel.

4 Continue to fry the other side with minimum fire for about 20 minutes. Give it again. Leave the oil at the bottom of the pot.

5. Put ginger and fermented soybean in the pot, which is small and fragrant. Add small yellow croaker and chopped green onion, stir-fry gently and evenly, and serve.

skill

1 Fry the fish with ginger first, which can reduce the chance of fish coming out of the pot and remove the fishy smell.

Time is the most important thing when frying the first side. If you want to fry a whole fish without peeling it, you must not be impatient. You have to fry until you can turn over with a shovel, or all your efforts will be in vain. I turned over one of the three fish five minutes in advance, causing a small piece of skin to fall off. Remember, haste makes waste.