1. 1 yellow croaker (about 500 grams), 50 grams of cooking wine, 1 gram of MSG, 3 grams of refined salt, 10 grams each of green onion segments, minced green onions, sliced ??ginger, and minced ginger. , 5 grams of minced garlic, 50 grams of diced pork, 25 grams each of diced bamboo shoots and green peppers, 100 grams of sugar, 30 grams of soy sauce, appropriate amount of fresh soup, 25 grams of cooked lard, 50 grams of vinegar, 25 grams of sesame oil, 50 grams of water starch, Appropriate amount of starch, 500 grams of peanut oil (approximately 75 grams consumed).

2. Wash the evisceration of the yellow croaker, drain off the water, spread it flat on the cutting board, use a knife to cut 4 times on each side of the fish, the knife will be deep into the fish spine, put it in a large basin, add Marinate cooking wine (20 grams) with MSG, refined salt, green onions, and ginger slices for 1 hour, then pat the whole body of the fish with starch, even in all knife lines, then grab the fish tail and lift the fish up to shake it , shake off any powder that is not stuck.

3. Put vegetable oil in a spoon. When it is 70% hot, fry the yellow croaker for half a minute, then turn it over and fry for another half minute. Remove and drain the oil and place it on a long plate.

4. Heat a spoon, add vegetable oil, stir-fry minced green onions, minced ginger, diced gizzards, diced bamboo shoots, and diced green peppers. Add cooking wine, sugar, soy sauce, refined salt, and fresh soup, and bring to a boil. Skim off the floating foam, thicken with water starch, pour in cooked lard, pour in vinegar, sesame oil and minced garlic, pour a spoon over the fish and serve.